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1
In small bowl, whisk the Dijon mustard and honey together.
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2
Dice up raw chicken breast into approximately 1 inch cubes.
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3
In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
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4
Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
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5
Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
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6
Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
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7
Afterwards, place the spinach in the frying pan with the mushrooms.
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8
Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
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9
Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
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10
Take the laughing cow cheese and spread it on the other four of the crescent triangles.
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11
Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
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12
Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
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13
Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
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14
Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
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15
Pinch the top and the bottom together to close the crescent dough.
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16
Add a small hole in the top of the dough for a vent.
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17
Bake for 13-14 minutes or until golden brown.
