bring chicken breast to boil in large pot with just enough water to cover chicken. add dash or two of salt and pepper and cook for 20-25 min. Carefully remove chicken and allow to cool. Save broth for another recipe or discard. Once chicken is cool enough to work with shred chicken with forks and place in a mixing bowl

preheat oven to 375°F

place 1 tbsp butter in small skillet and saute diced onions for 3-5 min place in mixing bowl with chicken

mix chicken, cream cheese, hot sauce, ranch, onion, and shredded cheese until well blended in mixing bowl

working with one can of crescent rolls at a time. open and unroll. divide into 4 equal rectangles. 2 rolls per pouch

In mixing bowl divide mixture into 8 equal portions. place 1/8th of chicken mixture in middle of formed dough.

fold one end over mixture then fold opposite end over. take a fork and seal the seams of fold and on both ends and place on cookie sheet. Repeat until all pouches are made

melt 2 tbsp of butter and brush over each pouch.

Bake for 15 minutes or until crust is golden brown. Two pouches per serving. cut recipe in half if you want only 1 Pouch and side dishes