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Category : Rice
Ratings : 0
Comment(s) : 0

Recipe

Ingredients
2tablespoonbutter, or margarine
1/4cupshallots, chopped
1eachgarlic, clove, minced
2eachchicken, breasts, cooked, chopped
1cuprice, cooked
2tablespoonparsley, fresh, chopped
1/8teaspoonthyme, dried
1salt, to taste
15-pepper blend, to taste
1eachcrescent rolls, cans, refrigerated
1eachegg, 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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