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Asian Spiced Chicken Crescents

This recipe I shared last month over @ Addicted to Recipes, which is one of my favorite Foodie sites!  I was so excited to get to do a guest post for her!! 🙂
I took out all the intro stuff since y’all already know who I am 😉
Side Note: I think I use the 🙂 symbol way too much

So being the mom of a 2 year old, I’m always on the look out for quick & easy recipes.  And if a recipe has the added bonus of being a ‘no utensils required’ meal, I’m pretty much sold.  Mom’s know what I’m referring to ~ a meal you can eat with one hand while with the other you try to re-dress your daughter who has learned to take all of her clothes off.  Dinner just doesn’t get any better than that!
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1 can (5 ounces) chicken breast in water
1/2 cup chopped green onions
2 tablespoons bottled teriyaki sauce
1 tablespoon pure sesame oil
juice from 1 small lime
2 cloves garlic, minced
1 teaspoon ground ginger
1 medium loose carrot, cut into ribbons (or matchstick carrots)
1/2 cup cilantro
2 cans (4 ounces/4 rolls) refrigerated crescent rolls

1. Preheat your oven to 375 degrees.  Prepare a large cookie sheet by spraying with non-stick cooking spray.
2. Add the first 8 ingredients (chicken through carrots) to a large skillet.  Cook over medium-high heat for only a couple of minutes, just to heat through, stirring occasionally.  Remove from heat & stir in the cilantro.
3. Separate your crescents into 8 triangles. Place a large spoonful or so of the chicken mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on the cookie sheet.
4. Bake for 10-12 minutes or until the rolls are golden brown. (Remember that oven times vary, just watch your rolls.  My oven tends to cook somethings fast)


Y’all thought I was joking about the clothes didn’t you??


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