Salsa Chicken Pockets
2 to 3 cooked chicken breasts, chopped
1 onion, chopped
1 tablespoon olive oil
1 cup salsa
2 cups shredded cheddar cheese
1 (10 count) can refrigerated biscuits
Preheat oven to 350. In saucepan, heat oil. Saute onion until soft. Remove from heat. Stir in salsa and cheese. Add chicken. Individually roll out biscuits. On each biscuit, place one-tenth of chicken mixture. Roll up, secure with toothpicks. Place onto lightly greased baking sheet. Bake for 10 minutes, or until golden and hot.