.roast chicken and goat cheese cups.

Sometimes it's "test kitchen" day at my house. Today was one of those days. The recipe was one someone mentioned at The Pod (Thanks Ashley!) and it sounded pretty good. I changed the recipe up a little but for the most part, I think it's spot on.



The ingredients you need:
Crescent rolls
Roasted chicken
Mushrooms
Parmesan cheese
Green onion/chives
Basil
Herbed goat cheese
Basil



Let's prep. Chop up 1 bunch green onion. Set aside.

Slice up mushrooms (1 cup). Set aside.

Put some butter in a saute skillet and saute the mushrooms. Set aside.

Pull apart chicken. I used half of the chicken here. Set aside.

Grate some parmesan cheese (1 cup). Set aside.

Slice the goat cheese into equal parts. Set aside.

Open the crescent roll packages. Use two crescent rolls per muffin cup. Smoosh in there to form a shell.

Completed shells in one pan.











Put a pat of goat cheese in each cup.

















Put some sauteed mushrooms in each cup.

Now put some of the chicken on top.

And then the green onion.

Put a few shakes of basil on top.














The last step. Put the grated parmesan cheese on top.



Put in a preheated 350* oven and bake for 20 minutes. If the tops start getting too brown, put a piece of foil on top.

Serve with veggies and/or salad.




[Chef's notes: This was the first time I had ever made this. It was tasty, but the goat cheese was a little too much. If I were to make this again, I would smoosh together all the ingredients (except the parmesan) and add some spinach to the mix. I'd also season with salt and pepper. ]

Printable version:
http://docs.google.com/Doc?id=dg2vfjqm_45knjrfbfg