Chicken Puffs (AKA: The Love Muffin)

Ah, the Chicken Puff.  Does this have  a real name?  Is it a real recipe?  Probably somewhere.  But this was my favorite meal as a child, and still is today.  I would have it for EVERY birthday dinner that my mom would cook for me.  When I was in college (and totally broke), I would make this on occasion for my roommates and myself and because of the love one feels for the Chicken Puff, my roommate dubbed it The Love Muffin.  Variations of the Love Muffin have been created, but none will surpass the original.  At one point, my friends wanted to create an entire restaurant based on the Love Muffin with my mom just sitting in a throne and reigning over the entire thing (since she introduced it to us).  It is not something I make every week now, even though my husband and kids would love me to, because they aren't the healthiest of meals!  But, every now and then you need a little Love Muffin.

Without further ado...

Chicken Puffs (AKA: The Love Muffin)

Makes 4 Puffs

Ingredients

2 boneless, skinless chicken breasts

1 package light cream cheese, softened

2 tbsp melted butter, optional (I always melt a few tablespoons to help with mixing)

1 tube reduced-fat crescent rolls

Salt, pepper, garlic powder to taste

Directions

-Preheat oven according to crescent roll package directions (usually 375)

-Cook and shred chicken (I just boil it)

-In a small bowl, combine shredded chicken, cream cheese, salt, pepper, garlic powder and melted butter and mix throughly.

-Open the tube of crescents and assemble into 4 rectangles.  Pinch seams to

gether like this:

-Spoon the filling equally onto the middle of the four rectangles.  Bring 

the corners of the rectangles together to form little packages.  Pinch the corner

s and the seams together so none of the yummy filling oozes out 

while baking.

-Pop in the oven and bake until golden brown. Be careful not to burn the bottom, because then it becomes a tragic loss of a batch of Love Muffins.

-Serve with your favorite sides!