Easy Croissant Recipe Recipe For Chicken

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CHICKEN CURRY CROISSANTS



Chicken Curry Croissants image

This is a nice deli sandwich that is easy to prepare, and is perfect for anyone who is a curry seasoning fan.

Provided by COOKINCOWGIRLS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
1 tablespoon peanut oil
1 teaspoon curry powder
4 plain croissants, split in half
4 tablespoons chutney
4 tablespoons mayonnaise
lettuce
tomato slices
red onion slices
salt and pepper to taste

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.

Nutrition Facts : Calories 529.2 calories, Carbohydrate 36.1 g, Cholesterol 111.9 mg, Fat 28 g, Fiber 2.7 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 731.1 mg, Sugar 13.9 g

CHICKEN CROISSANTS



Chicken Croissants image

A friend from work had a dinner party and made these wonderful croissants. The whole group asked for the recipe as we ate these up. These are SO good that you might want to consider doubling as everyone wants seconds!

Provided by soxfan28

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 count) package Pillsbury Refrigerated Crescent Dinner Rolls
8 ounces cream cheese
1/4 cup celery, chopped
1/4 cup onion, chopped
1 cup cooked chicken, shredded
1/4 cup butter, melted
1/2 cup crouton, crushed

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.

Nutrition Facts : Calories 593.3, Fat 38.4, SaturatedFat 21.5, Cholesterol 154.1, Sodium 688.8, Carbohydrate 41.9, Fiber 3, Sugar 3.7, Protein 20.4

TOO EASY CROISSANTS



Too Easy Croissants image

These a are very good & easy Croissant rolls . The recipe was given to me by my daughter Peggy. Prep time does not include chill time because it may differ.

Provided by Barb G.

Categories     Yeast Breads

Time 45m

Yield 36 rolls

Number Of Ingredients 9

1 (1/4 ounce) package yeast (2&1/4 teaspoon)
1/4 cup warm water
2 egg yolks
1 cup milk, lukewarm
1 tablespoon sugar
1/2 teaspoon salt
3 1/3 cups flour, about
1 cup real butter
1 egg white (beaten until frothy)

Steps:

  • Proof the yeast in the warm water and set aside.
  • Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
  • Beat until smooth and set aside.
  • Cut butter into remaining flour until partcles are the size of LARGE PEAS.
  • Pour in yeast mixture.
  • Mix lightly with a spatula just until flour is moistened.
  • Cover and chill at least 2 hours or up to 3 days.
  • IT MUST BE COLD WHEN ROLLING OUT. If it gets too warm and the butter starts to melt, fold into thirds and refrigerate for 30 minutes.
  • Turn out onto a floured board and knead lightly.
  • Divide into thirds.
  • Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
  • Roll wedges starting at the wide end.
  • Place point side down on a greased baking sheet.
  • Cover with towel and let rise at room temperature until doubled.
  • Brush each with beaten egg white.
  • Bake in a 375 degree oven for about 20 minutes.
  • Serve warm or re-heat in low oven-- do not microwave.
  • Makes 36 small, but you can make as big as you want.

Nutrition Facts : Calories 96.9, Fat 5.7, SaturatedFat 3.5, Cholesterol 23.7, Sodium 83, Carbohydrate 9.6, Fiber 0.4, Sugar 0.4, Protein 1.8

CHICKEN POT PIE WITH CRESCENT ROLLS



Chicken Pot Pie with Crescent Rolls image

This is an easy and delicious version of chicken pot pie using a rotisserie chicken and crescent dinner rolls. This is quick, hearty, and delicious, and open to a lot of variation depending on your family's tastes!

Provided by sweetface1905

Categories     Chicken Pot Pie

Time 1h10m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages refrigerated crescent rolls
1 pound cooked, cubed chicken breast meat
1 pound chopped, cooked rotisserie chicken
2 tablespoons butter
1 (16 ounce) package frozen mixed vegetables
1 (15 ounce) can sliced potatoes, drained
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of an ungreased 9x13-inch baking dish with one can of crescent roll dough, pinching the seams together. Set second can of dough aside.
  • Melt butter in a saucepan over medium heat. Add chicken, frozen vegetables, and sliced potatoes. Cook, stirring frequently, until vegetables are thawed and mixture is heated through, 5 to 7 minutes.
  • Meanwhile, warm both cans of condensed soup in a separate pan over medium-low heat. Slowly add milk and cook, stirring frequently, until combined and heated through, about 3 minutes.
  • Add the soup mixture to the chicken mixture, then pour into the baking dish. Top with the second can of crescent roll dough; do not pinch the seams on these. Cover lightly with foil to prevent the crescent rolls from browning too quickly.
  • Bake in the preheated oven until heated through and rolls are golden brown, 40 to 50 minutes.

Nutrition Facts : Calories 568 calories, Carbohydrate 41.1 g, Cholesterol 102.6 mg, Fat 25.7 g, Fiber 3.1 g, Protein 40.4 g, SaturatedFat 7.8 g, Sodium 1185.7 mg, Sugar 5.5 g

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