Chicken Pockets

2 C. cooked, chopped chicken
4 oz. cream cheese, softened
2 Tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 of a medium sweet onion, finely chopped
1 1/2 tsp. dry parsley
1/2 tsp. sugar
1/4 C. + 1 Tbsp. butter
1/2 C. crushed seasoned croutons OR seasoned bread crumbs
2 pkg. refrigerated crescent rolls

In a small saute pan, heat 1 Tbsp. butter. Add onion, a dash of salt and pepper, 1/2 tsp. sugar, and 1 Tbsp. water. Saute onion, stirring occasionally, until tender.
Preheat oven to 350 degrees.
In a medium bowl, combine chicken, cream cheese, salt, pepper, milk, sauteed onion, and parsley. Mix well. Melt 1/4 C. butter and place crushed croutons or breadcrumbs in a shallow dish.
Place 1 Tbsp. of chicken mixture on the large end of each crescent, then roll up, sealing edges. Dip in melted butter, then crumbs. Place on baking sheet and bake 20 min. or until golden.