Sunday Recipe

Here's my inaugural recipe. It's been a favorite of my family's for a while. It was simple and satisfying in it's original form, but with the little tweaks I've made it's now classy enough to serve at a dinner party with a glass of wine.

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Here's what you'll need.

4 tubes of Pillsbury Crescent Rolls

2 pounds of boneless skinless chicken breasts

16oz container of cream cheese

1/2 cup (4oz) of mayonnaise

2 1/2 cups of onions, sliced thinly and radially.

1/4 cup chopped fresh parsley

1/4 cup canola or vegetable oil

1 tbsp salt

1 tbsp. pepper

2 tsp. Paprika

2 tsp. fresh thyme leaves (I use lemon-thyme)

Step 1.

Pre-heat the oven to 350.

Caramelize the onions over medium-high heat with 2 tbsp of oil, 1 tsp of salt and 1 tsp of pepper. After about 5 minutes add the herbs and continue to cook until deep brown and soft, then remove from heat and cool.

Step 2.

Cut the chicken into 1 1/2 inch cubes, toss with 2 tbsp of oil, 1 tsp of salt, 1 tsp of pepper, and the 2 tsp of paprika. Brown the chicken for 10-12 minutes over medium-high until brown and cooked through. When done, remove from heat and cool.

Step 3.

Combine cream cheese, mayo, remaining salt and pepper. Then when onions and chicken have cooled combine with the sauce, and chill for 10-15 minutes or until firm.

Step 4.

Open the tubes of crescent rolls, make sure they stay cold though. Use half of each tube for one packet. Close all the seams on both sides then fill with 1/2 to 3/4 of a cup of the cooled filling. Crimp the sides once filled and re-close any seems that might open.

Then place 4 on a non-greased cookie pan, and place both pans in the oven and cook for 15-20 minutes or until the pastries are golden brown and delicious.

Let sit for about 5 minutes, then serve.

Serves 8!