4 chicken breasts
1 sm. cream cheese
6 tbsp. butter
3 tbsp. milk
1/4 tsp. pepper
1/2 tsp. salt
1/2 tsp. dill seed, crushed
1 c. crushed seasoned bread crumbs
3 tbsp. minced onion
1 pkg. 8 crescent rolls

Precook chicken without skins in water, seasoned with bouillon and a little Italian seasoning. Cool to touch. Pull off chicken and cube into 1/2 inch cubes. In saucepan, heat 3 tablespoons butter to melting. Let cool slightly. Add presoftened cream cheese and milk. Beat together by hand. When homogeneous, add to chicken. Add salt, pepper and dill and minced onion. Mix together. When opening crescent rolls, two rolls will be connected by perforation. Do not rip apart. Lay on cookie sheet and manually pinch two triangles together, getting rid of perforation. Place chicken mixture in center of square. Pull 4 sides to top of chicken; pinch together. Dip entire top in butter, then in seasoned bread crumbs, forming a crust. Place squares on cookie sheet. Bake 20 minutes or until golden brown at 350 degrees.