Stuffed Chicken Croissants

Stuffed Chicken Croissants
submitted by Michelle

2 to 3 chicken breasts

salt and pepper to taste

1 bay leaf

1 regular can crescent roll dough

dash of pepper

box of stuffing mix (I use the chicken one)crushed up.

4 oz. chive cream cheese

2 tbsp. butter melted butter

GRAVY:

stock from chicken

1 cube chicken bouillon

flour and water

Boil chicken breasts in water with bay leaf and dash of pepper. Cool and shred chicken. Save stock. Mix together room temperature cream cheese, butter, salt, and pepper. Add chicken. Open can of crescent dough. Roll out each crescent roll and place golf ball size mound of chicken mixture in each. Fold corners of dough over and pinch openings closed. Dip in melted butter and roll in crushed dry stuffing. Bake at 350 on greased sheet for 20 minutes. Serve with gravy on top.