Cooking during January is always a little bit tricky– on one hand you want warm comfort foods to get you through all the cold days (hello chicken croissants!) and on the other hand you just stuffed yourself silly during the holidays and you made some wonderfully practical New Years goals about eating healthier or losing weight. So which do you go with? Luckily this year I can steer clear of that decision–one of the many wonderful things about pregnancy.
To make life a little easier on you I won't bombard you with only decadent comfort foods or only kale smoothies. Today I will share with you a family favorite comfort dish–chicken croissants– and later in the week I will post a super delicious and also super New Years resolution friendly quinoa salad. Sound fair? I hope so.
These chicken croissants are absolutely wonderful. No "chicken pockets" or whatever I have heard them called on the internet can touch them. I may be a teensy bit biased but my moms are better and anyone who has tasted them will agree. They are a frequently requested birthday dinner, coming home from a long trip dinner or just a "please mom I really want chicken croissants" dinner. The filling is a simple mixture of cream cheese and cooked, shredded chicken. This creamy mixture is rolled into a refrigerated croissant, rolled in butter and then bread crumbs (remember I said decadent) baked to golden brown perfection and smothered in lovely gravy. And while all the bites you take of these babies are great the first bite is perfection. I hope you enjoy this family favorite.
(I should probably admit that I did none of the cooking on these so that I could take the pictures with clean fingers. Rolling croissant dough in butter can get a little messy! Thanks to my Mom for doing all the real work this time around!)
Chicken Croissants4 oz cream cheese, slightly softened
2 large chicken breasts, boiled and shredded
2 Tbsp butter
1 cup bread crumbs
1/2 cup butter, melted
2 packages refrigerated croissant rolls
Preheat the oven to 350. In a large bowl combine the cream cheese, shredded chicken and 2 Tbsp butter. Stir with a wooden spoon until well combined.
Open the croissant rolls. Gently separate the triangles of dough that come in the package. Gently press them out with the palm of your hand– the goal here is to make them just slightly bigger and more flexible and not to smash them really thin. Spoon about 1.5 Tbsp of the chicken mixture into the wide end of the croissant dough (as pictured). Gently roll the dough up into a croissant shape, pinching a little on the sides as you go to keep the chicken contained. Repeat with all the croissants.
Dip each croissant in butter and then roll in bread crumbs and line them up about 1.5-2 inches apart on a baking sheet. Bake until golden brown, usually 8-12 minutes. Serve with chicken gravy.