Chicken and Spinach Puffs
I liked this combination of chicken and puffs - kind of like a mini-chicken pot pie. I will make it again. The recipe has a ridiculous amount of butter (6 tablespoons) and I can't say that I even tasted it, so I'll cut back on that next time. Also, there were about 3 extra servings of filling left over (which I froze). I didn't have chicken breasts, so I used thighs. 6 servings 17 calculated points Chenin Blanc Ingredients 2 skinless, boneless chicken breast halves, cubed 3 tablespoons chopped onion 3 cloves garlic, minced 3 cups fresh spinach 1½ cups ricotta cheese ½ cup grated Parmesan cheese 6 tablespoons butter, softened 3 (10 ounce) cans refrigerated crescent roll dough Directions Preheat oven to 325 degrees F (165 degrees C). Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lig
