Asian Spiced Chicken Crescents - Guest Post by Jaime from Mom's Test Kitchen

Hello Everyone! Please join me in welcoming Jaime from Mom's Test Kitchen - she is sharing a fantastic recipe for Asian Spiced Chicken Crescents with us today!

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Hey y'all!  I'm so excited to be here guest posting at Addicted To Recipes!  This is one of my favorite foodie sites so its such an honor to be able to share one of my recipes with Dawn's readers!

I guess the first thing I need to do is tell y'all who the heck I am! My name is Jaime and I'm the wife & mom behind Mom's Test Kitchen, my little space in the blogosphere where I share the recipes that I make for my family. The Hubs & I have been married for 3 years and we have the most beautiful, precious, perfect {I'm not at all biased} little girl, Princess P, who just turned 2 at the beginning of the summer. She was God's wonderful surprise gift for us 4 months after we got married! We also have 1 fur baby that rounds out our little family.  I am proud to be a Southern woman, and in my kitchen, good Southern home cooking is a must! You won't find anything too fancy, just good food to fill up your belly!

So being the mom of a 2 year old, I'm always on the look out for quick & easy recipes.  And if a recipe has the added bonus of being a 'no utensils required' meal, I'm pretty much sold.  Mom's know what I'm referring to ~ a meal you can eat with one hand while with the other you try to re-dress your daughter who has learned to take all of her clothes off.  Dinner just doesn't get any better than that!

INGREDIENTS:
1 can (5 ounces) chicken breast in water
1/2 cup chopped green onions
2 tablespoons bottled teriyaki sauce
1 tablespoon pure sesame oil
juice from 1 small lime
2 cloves garlic, minced
1 teaspoon ground ginger
1 medium loose carrot, cut into ribbons (or matchstick carrots)
1/2 cup cilantro
2 cans (4 ounces/4 rolls) refrigerated crescent rolls

LETS COOK:
1. Preheat your oven to 375 degrees.  Prepare a large cookie sheet by spraying with non-stick cooking spray.
2. Add the first 8 ingredients (chicken through carrots) to a large skillet.  Cook over medium-high heat for only a couple of minutes, just to heat through, stirring occasionally.  Remove from heat & stir in the cilantro.
3. Separate your crescents into 8 triangles. Place a large spoonful or so of the chicken mixture down the length of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on the cookie sheet.
4. Bake for 10-12 minutes or until the rolls are golden brown. (Remember that oven times vary, just watch your rolls.  My oven tends to cook somethings fast)

RECIPE INSPIRED BY: Pillsbury

Y'all thought I was joking about the clothes didn't you??
:)

Thank y'all for letting me share this recipe with you! If you'd like to see more of my recipes, you can find me at Mom's Test Kitchen, follow me on Twitter and Pinterest or like me on Facebook.