Currychickencroissants Recipes

CURRY CHICKEN CROISSANTS

Steps:

• In food processor or blender, process chicken until finely chopped. Transfer to a large bowl, add walnuts, celery and onion.
• In a small bowl, combine mayonnaise, sour cream, curry powder, and Cajun seasoning. Mix well.
• Pour over the chicken mixture and stir well. Refrigerate for at least an hour.
• Place lettuce leaf and about 3/4 cup of the chicken mixture on each croissant.
• Note: It is personal preference as to how finely chopped the chicken is.
• If you use the little mini-croissants, these make a nice addition as an appetizer.

CHICKEN CURRY CROISSANTS

Steps:

• In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
• Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

CHICKEN CROISSANTS

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.