4-6 chicken breasts, boiled 30 minutes with 1 tsp chicken bouillon granules
2 pkg cream cheese, softened
2 tsp chicken bouillon granules
2 pkg crescent rolls
Shred chicken in kitchenaid, then add cream cheese and bouillon granules until mixed. Do not separate crescent rolls into triangles instead use two triangles to form a square. Place a scoop of chicken mixture in center of the square and fold up sealing edges. Dip in melted butter and roll in bread crumbs. Bake on cookie sheet for 10-12 minutes until lightly browned at 375 degrees.