1) Preheat oven to 350 degrees.

2) Boil chicken breasts and shred.

3) In a medium bowl, combine melted butter, cream cheese, milk, green onions and the shredded chicken.

4) Unroll crescent rolls and separate triangles leaving 2 at a time together to make 4 rectangles. Scoop chicken filling evenly onto rectangles and fold each in half pressing sides together. Sprinkle each side with breadcrumbs.

5) Bake in preheated oven for 20 minutes or until crescent rolls are golden brown.

Carrots: Bring a large saucepan of water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Drain and set aside.

6) Melt butter in the same pan and stir in cornstarch. Return carrots to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.