Chicken in Pastry #2
INGREDIENTS:
2 tb Butter or margarine
1/4 c Chopped shallots
1 md Garlic clove, minced
1 lb Chopped cooked chicken
2 ts Dried parsley
1/8 ts Dried thyme
Salt
Pepper
1 cn (8-oz) crescent rolls
1/4 c Egg substitute
2 tb Butter or margarine
1/4 c Chopped shallots
1 md Garlic clove, minced
1 lb Chopped cooked chicken
2 ts Dried parsley
1/8 ts Dried thyme
Salt
Pepper
1 cn (8-oz) crescent rolls
1/4 c Egg substitute
Preheat oven to 350. In a large frying pan, melt margarine over medium heat. Add shallots and garlic and cook until tender but not brown, about 2 minutes. Stir in chicken, rice, parsley, thyme, and salt and pepper to taste.
Separate crescent rolls into 4 squares; seal line in each square. Divide chicken mixture equally among squares; fold to make a triangle and seal edges. Prick tops of pastry with fork and brush with egg. Bakeon an ungreased baking sheet 15 minutes, until golden brown. Remove to a serving platter and keep warm untilo ready to serve.
Separate crescent rolls into 4 squares; seal line in each square. Divide chicken mixture equally among squares; fold to make a triangle and seal edges. Prick tops of pastry with fork and brush with egg. Bakeon an ungreased baking sheet 15 minutes, until golden brown. Remove to a serving platter and keep warm untilo ready to serve.