Recipe for Chicken Croissants


1 pkg frozen puff pastry
2 tablespoon butter
2 onions, diced
1 cup finely chopped mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon thyme
2 tablespoon light cream
1 egg, separated
14 oz boneless chicken breasts, finely ch; opped
1 tablespoon condensed milk


Remove pastry from wrapping and thaw according to instructions. Melt butter in large frying pan. Add onion and saute until transparent. Add mushrooms, salt, pepper and thyme; continue to cook, stirring constantly, until all liquid has evaporated. Remove from heat, stir in cream and set aside to cool. When cool, mix in egg white and chopped chicken. Preheat oven to 400. Rinse baking sheet with cold water, dry. Roll out pastry and cut into 5 squares. Halve each square to form a triangle, then roll to make them slightly wider. Spoon 1/10th of the mixture along wide edge of each triangle. Rol up to form crescent, curving tips around in semicircle. Beat egg yolk and condensed milk together, then brush on each croissant. Place croissants on baking sheet. Bake 20 minutes on bottom rack until evenly browned. Serve.

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