Heat oven to 325 degrees. Put sun-dried tomatoes in hot water to soften. Set aside.
Combine chicken with olive oil, basil, and onion powder. In a large skillet on high heat sear the chicken for 5 minutes. Add red bell pepper, drained sun-dried tomatoes and garlic and cook until chicken is golden brown, about 10 minutes.
Meanwhile, chop kale into smaller pieces. Heat 2 tablespoons butter in skillet and saute kale for 10 minutes, seasoning with salt and pepper to taste. Set aside to cool naturally.
In a bowl, mix cooked chicken, cooled kale, 1/4 cup feta cheese and chives. To assemble, place crescent triangles on wax paper, brush with melted butter and place a spoonful of mixture in the center (you will be making 16 pastries, so divide the filling accordingly). Pull triangle points together, pinch and twist to close. Brush the top with melted butter, then sprinkle bread crumbs over top.
Place pastries on a baking sheet and bake 15 minutes or until golden brown. While still hot, sprinkle remaining feta cheese over crescents.
2 pieces per serving.
Photo by Maryam Nikkhah, vcfoto.com