Recipe| Ingredients | | | 2 | tablespoon | butter, or margarine | | | 1/4 | cup | shallots, chopped | | | 1 | each | garlic, clove, minced | | | 2 | each | chicken, breasts, cooked, chopped | | | 1 | cup | rice, cooked | | | 2 | tablespoon | parsley, fresh, chopped | | | 1/8 | teaspoon | thyme, dried | | | 1 | | salt, to taste | | | 1 | | 5-pepper blend, to taste | | | 1 | each | crescent rolls, cans, refrigerated | | | 1 | each | egg, beaten | | | | | |
Directions:
| Preheat oven to 350 degrees. 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.
Seperate crescent rolls into 8 squares; seal line in each square. Divide chicken mixture evenly among squares; fold to make a triangle and seal edges. Prick tops of pastry with fork, and brush with egg. Bake on an ungreased baking sheet 15 minutes until golden brown. Remove to a serving platter and keep warm until ready to serve.
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