Crescent Wrapped Curried Chicken Breasts
|Water||2 Cup (32 tbs)|
|Boneless, skinless chicken breasts||6 Ounce (6 Breasts, 5 To 6 Ounce)|
|Curry powder||1 Tablespoon|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Sour cream||8 Ounce (1 Container)|
|Cream cheese||3 Ounce (1 Package)|
|Crescent rolls||24 Ounce (3 Packages, 8 Ounce Each)|
|Shredded swiss cheese||1 Cup (16 tbs), divided|
Preheat oven in Convection Bake to 375°F (*350°F).
Combine water, chicken and curry. Microwave at MEDIUM HIGH (7) 8 to 10 minutes. Stir after 5 minutes. Drain and set aside.
Combine spinach, sour cream, cream cheese and coriander. Mix well and set aside.
Divide each package of crescent rolls in half. Press perforations together to seal. On each square place 1/6 cup Swiss cheese, one chicken breast and about 1/3 cup spinach mixture. Fold dough in half over chicken to form triangles; press edges to seal. Place on ungreased baking sheets.
Convection Bake for 20 to 25 minutes or until golden brown.