Like others, I tinkered with this recipe too. I used 1/3 less fat cream cheese, low sodium chicken broth and the lower fat crescent rolls and didn't notice any lack of flavor. I had 3 Thin Cut boneless, skinless chicken breasts and I used olive oil in the skillet, instead of butter, and seasoned them while they cooked. After removing them, I poured in some chicken broth, plonked in 4 oz. of the cream chicken, a bunch of chopped mushrooms ('cuz we can never have enough) and the green onions and heated that up, stirring once in a while. Meanwhile I separated the the crescent roll dough into two square sections and rolled them out a little bit to make 'em bigger. I spread the cream cheese and 'shroom sauce on the dough, topped with the chicken breast and wrapped the dough around it then put them both in a baking dish and followed the other's advice of an extra 20 minutes of baking, covering with foil part of the time to prevent burning. These were absolutely delicious and my beef wellington luving husband immediately said that they were "keepers." Thanks to all of those who added their input.
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Like others, I tinkered with this recipe too. I used 1/3 less fat cream cheese, low sodium...