2 skinless, boneless chicken breast halves, cubed
3 Tb chopped onion
3 cloves garlic, peeled and minced
3/4 (8 oz) pkg cream cheese
6 Tb butter
3 (10 oz) cans refrigerated crescent roll dough (or I used homemade crescent roll dough)
In medium saucepan over medium heat slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.
In medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees. Unroll crescent rolls and divide in half to create 12 rectangles. Place approximately one tablespoon of chicken mixture on each rectangle. Fold into balls.
Arrange balls on large baking sheet. Bake for 12 minutes, or until golden brown.