Chicken Squares

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Chicken Squares

Portions:
4

Serving Size:
1 square

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 3/4 pound chicken breasts, bone in, with skin
  • 3 tablespoons cream cheese
  • 1 tablespoon unsalted butter
  • 1/2 cup broccoli florets
  • 1 package Pillsbury Crescent Original® rolls 

Preparation

  1. Preheat oven to 350° F. Set cream cheese out to soften. Melt butter.
  2. Cook, drain, and chop broccoli. 
  3. Boil chicken breasts until done; drain, remove skin and bones, and dice into pieces.
  4. Mix together chicken, softened cream cheese, melted butter and broccoli.
  5. Open crescent rolls and form a rectangle with 2 rolls. Pinch seam to seal and stretch rectangle.
  6. Place 1/4th of chicken mixture in center; fold edges across to make a turnover. Press edges to seal.
  7. Bake for 25 to 30 minutes or until rolls are browned.

Helpful hints

  • Take a look at Chicken Squares as they are baking in oven periodically to make sure they don’t get too brown.
  • This is a higher sodium entrée. To keep sodium in check, complete the meal with low-sodium items such as salad, low-sodium dressing and fruit.
  • The chicken bones and skin add extra flavor during cooking. Fourteen ounces of boneless, skinless chicken breasts may be substituted for bone-in breasts if desired.
  • Freeze or refrigerate broth from boiling the chicken for later use in a recipe that calls for low-sodium chicken broth.
  • If fat-free cream cheese is substituted, fat is reduced to 16 grams and sodium is 577 mg.

Submitted by: ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ dietitian Lori from Pennsylvania.

Nutrients per serving

Calories 384

Protein 18 g

Carbohydrates 23 g

Fat 22 g

Cholesterol 57 mg

Sodium 509 mg

Potassium 210 mg

Phosphorus 174 mg

Calcium 22 mg

Fiber 0.2 g

Added Sugar 4 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 1-1/2 starch
  • 2 fat 

Carbohydrate choices

1-1/2

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