Ok, I know it doesn't really look like a basket. There's no handle and it's not woven. I thought of calling it a bun, but that lacked the seasonal feeling I wanted from the name. These were a hit for Easter lunch, and they would be great for any spring occasion.
My version of this normally high-fat recipe is light and simple to make. I like how cute it looks on the plate and how tasty it is on the palate!
Springtime Chicken Baskets
8 ounces Neufchatel (light) cream cheese, room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped chives
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 pound cooked chicken breast, shredded
16 reduced fat crescent rolls, unbaked (2 8-ounce cans)
4 teaspoons butter, melted
4 teaspoons panko or other dry breadcrumbs
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, foil, or Silpat silicone liner; set aside.
In large mixing bowl, combine Neufchatel, parsley, chives, salt, and pepper. Add chicken and mix well. Open crescent roll cans, unroll dough, and separate into 8 rectangles of two crescents each, pinching perforated lines together.
Place about 1/3 cup filling in center of one rectangle. Bring four corners up and twist at top to form "basket." Press sides together so filling does not leak out during baking. Place on prepared baking sheet and repeat with remaining rectangles.
Brush each basket with melted butter and sprinkle evenly with crumbs. Bake 20 to 25 minutes or until lightly browned; serve immediately. Makes 8 servings, 9 points plus each.