Creamed Chicken Croissant

5  boneless, skinless chicken breast fillets
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon ground {ginger}
1 teaspoon seasoned salt
1/4 teaspoon dried {mustard}
3 cups cooked rice*
1/2 pound medium shrimp
1/4 cup unsalted butter
1  medium clove {garlic}, minced
1 tablespoon minced shallot
3 tablespoons all-purpose flour
5 cups chicken broth powder
7  green onions, sliced thinly
1 cup half and half
1/3 cup cooking sherry
8  dinner croissants
2 teaspoons sour cream
1 tablespoon Dijon mustard
Wash the chicken breasts and place in a colander to drain. In a small bowl combine the onion powder, garlic powder, cumin, ginger, salt, and mustard. Use to season the chicken breasts. Prior to seasoning, remove excess moisture from the chicken but ensure that they are still damp. Season the chicken breasts on both sides and refrigerate. Peel, de-vein, and wash the shrimp; refrigerate until needed.

In a large pan melt the butter over medium heat and sauté the garlic and shallot. Add the chicken; cook for 3 minutes on each side. Remove the chicken, garlic, and shallots from the pan to a plate. Dice the chicken and set aside. Add an additional tablespoon of butter to the pan if necessary, and sauté the shrimp just until they turn pink. Remove the shrimp from the pan.

Add flour to the pan, and stir until lightly brown. Slowly add the broth and continue to stir, scraping any sediment from the bottom of the pan. Reduce the heat to low and allow the sauce to thicken. Add the green onions and simmer for an additional minute. Stir in the half and half and sherry; reduce the heat to low, and cover. Add the chicken and shrimp just before serving and allow to warm through.

Form a pocket in the top of each croissant by cutting along the upper, outer curve of the croissant. Gently pull the flap back and use fingers to shape a flat pocket inside the croissant. In a cup combine the sour cream and mustard and lightly brush the bottom of each croissant with a small amount of mustard mixture. Place approximately 2 to 3 tablespoons of rice on the bottom of each croissant. Spoon the chicken and shrimp mixture into the warmed croissants.

Ease of Preparation: Moderate

Preparation Time: 30-40 min

Cook Time: 35-40 min

Servings: 8

Recipe By: Carolyn Quick Tillery

From:  The Military Wives' Cookbook
Used with permission of Cumberland House Publishing

Chef Suggestions
*A combination of long-grain brown rice and wild rice is recommended.

Rice may be made a day ahead, stored in a microwave-proof container, and reheated. Chicken and shrimp may be prepared, sautéed a day in advance, and stored. Also, you should deglaze the pan and prepare the sauce, but do not return the chicken and shrimp to it until ready to serve.