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1
bring chicken breast to boil in large pot with just enough water to cover chicken.
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2
add dash or two of salt and pepper and cook for 20-25 min.
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3
Carefully remove chicken and allow to cool.
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4
Save broth for another recipe or discard.
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5
Once chicken is cool enough to work with shred chicken with forks and place in a mixing bowl
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6
preheat oven to 375F
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7
place 1 tbsp butter in small skillet and saute diced onions for 3-5 min place in mixing bowl with chicken
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8
mix chicken, cream cheese, hot sauce, ranch, onion, and shredded cheese until well blended in mixing bowl
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9
working with one can of crescent rolls at a time.
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10
open and unroll.
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11
divide into 4 equal rectangles.
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12
2 rolls per pouch
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13
In mixing bowl divide mixture into 8 equal portions.
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14
place 1/8th of chicken mixture in middle of formed dough.
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15
fold one end over mixture then fold opposite end over.
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16
take a fork and seal the seams of fold and on both ends and place on cookie sheet.
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17
Repeat until all pouches are made
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18
melt 2 tbsp of butter and brush over each pouch.
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19
Bake for 15 minutes or until crust is golden brown.
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20
Two pouches per serving.
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21
cut recipe in half if you want only 1 Pouch and side dishes
