Recipe Details

Summary

Name: Quick Chicken Piroshki

Category: Rice

Ingredients and Directions

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

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.