Kitchen Adventures: A quick and easy Chicken Bundle with Zucchini on the side

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Food column by Becca Owsley

By Becca Owsley

Some recipes look so pretty and taste so yummy it’s hard to believe how simple they are to prepare.


Chicken Bundles are one of those recipes. The recipe has six ingredients and can be made in less than 30 minutes.

It also is further proof that anything mixed with cream cheese and wrapped in a crescent roll results in something tasty.

There was one change made to the original recipe. To give it a fancier look, sprinkle the top with parsley and sesame seeds.

The bundles are perfect for dinner or a nice lunch with friends. They also are best served fresh because they can get soggy if reheated in the microwave.

Follow the instructions when they say to pinch the seams closed and pat into a square. After trying both ways, patting the dough into a square worked better than trying to use a rolling pin.

Alternate versions of the recipe are endless.

Substitute canned chicken for ham or, if you’re a tuna person, make a tuna version.

Give the pockets an Italian flair with Italian seasonings or basil. Maybe sprinkle parmesan cheese on top as well.

Felling a bit spicy? Add Mexican spices to give it a bit of a kick. Adding barbeque sauce or flavoring also could be an option.

To avoid having to mix all the right seasonings, use cream cheese that already is seasoned.

Add vegetables for more of a down-home, pot pie kind of taste.

The possibilities are as unlimited as your imagination and taste buds allow.

For a side to this dish, Zucchini Parmesan did the trick. It is becoming the time of year when vegetables can be found fresh from a garden or farmers market.

Also, the recipe claims to only have 51.6 calories per serving.

Cooking zucchini in the oven is probably better than my previous favorite way to cook zucchini, deep-fried. Baking might become a preferred option.

It might change the calorie count but brushing the zucchini with olive oil also could be good.

The recipe also probably would work with yellow squash.

Becca Owsley can be reached at (270) 505-1741.

Chicken Bundles
4 ounces cream cheese, softened (notice, if you use a bar of cream cheese, this is only half of it)
13 ounce canned chicken (or equivalent cooked chicken)
1 tablespoon sesame seeds
1/4 teaspoon parsley (a little more if you want to use it to garnish the top)
2 cans crescent rolls (leave in refrigerator until ready to use)
1 tablespoon finely chopped onion or dried minced onion

Combine the above ingredients except the crescent rolls and mix well.
Open one eight-count package crescent rolls. Do not divide into triangles. Keep every two triangles together, forming four rectangles.
Pinch the seams closed and pat each one out into a larger square. Put a spoonful of chicken and cream cheese mixture into the center of each square. Fold the corners up into the center, layering like flower petals so the roll is sealed.
Repeat for each rectangle. Two packages of rolls should make eight pockets.
Place on a lightly greased cookie sheet and bake at 375 degrees until golden brown, about 15-20 minutes.

Easy Zucchini Parmesan
1 cup sliced zucchini
1 teaspoon grated parmesan cheese
I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays; or enough melted butter to brush onto the zucchini.

Line a baking sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices on the pan, then spritz them with the butter spray. Sprinkle the parmesan cheese on top and then pop them in the oven.
Broil for a few minutes - until the cheese starts to brown. Eat while warm.
This recipe makes one serving. Increase the ingredients depending on the number of people served.