Chicken Rolls

Chicken Rolls

1 lb. chicken breasts, cubed

Olive oil

8 oz. mushrooms, sliced

½ cup dry cooking sherry

3 T. fresh thyme

1 package “Tofutti Better Than Cream Cheese” or other cream cheese subsitute

2 packages Pillsbury Crescent Rolls

salt and pepper to taste

Brown the chicken in a nonstick skillet in a small amount of olive oil.  Add the mushrooms and thyme, cook in the skillet with the chicken until completely cooked.  After the mushrooms are cooked, add the sherry and reduce by half.  Remove from the heat and stir in the cream cheese substitute.  Spoon a few tablespoons of the mixture into a crescent roll and roll it up so that the mixture is completely encased in the dough.  Repeat this until you run out of crescent rolls!  I like press two crescent rolls together to make a rectangle shape, then I put about ¼ cup of the chicken mixture in the middle and pull the 4 corners together in the middle to make it look pretty!  You can also use puff pastry for this to fancy it up a little! ( The kind in the freezer section, I think Pepperidge farm is d free!) 

Bake the pillows according to the directions on the crescent roll package and serve warm!