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Crescent Wrapped Curried Chicken Breasts Recipe
|Water||2 Cup (32 tbs)|
|Boneless chicken breast halves||4 , skinned|
|Curry powder||4 Teaspoon|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Sour cream||8 Ounce (1 Container)|
|Cream cheese||3 Ounce (1 Package)|
|Crescent rolls||16 Ounce (Two 8 Ounce Packages)|
|Shredded swiss cheese||1 Cup (16 tbs), shredded and divided|
Serving size: Complete recipe
Calories 3425 Calories from Fat 1817
% Daily Value*
Total Fat 205 g314.7%
Saturated Fat 94 g470.1%
Trans Fat 0.2 g
Cholesterol 1384.2 mg
Sodium 3675 mg153.1%
Total Carbohydrates 140 g46.6%
Dietary Fiber 17.9 g71.7%
Sugars 50.7 g
Protein 262 g524.7%
Vitamin A 639.2% Vitamin C 156%
Calcium 201% Iron 122.4%
*Based on a 2000 Calorie diet
Microwave at medium high (7) 8 to 10 minutes; stir after 5 minutes.
Drain and set aside.
Insert metal accessory rack.
Preheat oven to 325°F.
In medium mixing bowl, combine spinach, sour cream, cream cheese and coriander.
Divide each package of crescent rolls in half.
Press perforations together to seal.
On each square place, 1/2 cup swiss cheese, one chicken breast and 1/3 cup spinach mixture.
Fold dough in half over chicken to form triangles; press edges to seal.
Place on ungreased 10x15 inch aluminum baking sheet.
Bake for 20 to 25 minutes until golden brown.