Chicken Bundles & Chocolate Mint Crinkles

I have made both of these recipes before, but don't think I have shared them. I am sure everyone has their own version of each, but I think these are quite good.

Chicken Bundles
(thanks to Veronica Haymore, a friend from Rochester, NY)

2 boneless, skinless chicken breasts, cooked and cut into small pieces (or I use 6 tenders--they cook faster)
4 oz. cream cheese, softened (I prefer "onion & chive" flavor)
1 Tblspn. butter
salt
pepper
1-2 Tblspn. chives (I omit, since I use the flavored cream cheese)
1 can crescent rolls
6 Tblspn melted butter
Italian breadcrumbs

Preheat oven to 375 degrees.
In a medium bowl, combine cream cheese, 1 Tblspn. butter, salt, pepper and chives (optional). Stir in chicken.
Separate crescent dough into rectangles (2 triangles pressed together so no holes are showing).
Spread each rectangle with 1/4 chicken mixture. Roll dough around mixture and pinch edges to seal.
Put melted butter in one small bowl, and bread crumbs in another.
Roll chicken bundles in butter and then in breadcrumbs. Place on ungreased baking sheet and bake for 20-25 minutes.
Serve with gravy. (I never do this, because I am not a huge gravy fan--and I don't tell Marc it's an option! Shhhh!)
Makes 4 chicken bundles--but can easily be adjusted for more!

Chocolate (Mint) Crinkles
(Family Fun magazine, Dec/Jan 2008)

3/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1 cup sugar
2 large eggs
2 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. bag semisweet chocolate chips (I use mint chocolate chips--only because I am a sucker for mint anything)
3/4 cup confectioners' sugar

In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight.
Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake on an ungreased baking sheet for 12 minutes.
I re-dust with powdered sugar while cooling--more for aesthetics than anything.
Makes 25 to 35 cookies.
(of course, I double the recipe--why go to all the work and then run out of cookies too fast?)