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Creamy Italian Chicken Crescent Bake

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Creamy Italian Chicken Crescent Bake
  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4
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The secret to this crazy-good casserole is a two-ingredient sun-dried tomato sauce topper.

Ingredients

1/2
cup shredded Parmesan cheese
1
tablespoon chopped fresh basil leaves
2
cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
8
chicken tenderloins (about 3/4 lb)
1 1/2
cups heavy whipping cream
1/3
cup julienned sun-dried tomatoes in oil, drained
1/2
teaspoon salt
1/4
teaspoon red pepper flakes

Directions

  • 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2 In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
  • 3 Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
  • 4 Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
  • 5 Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
  • 6 Spoon warm sauce over crescent-wrapped chicken. Serve immediately.
Tips  

Baking this crescent-wrapped chicken without sauce ensures that the crescents and chicken are fully baked.

Serve with a fresh Caesar salad for a complete meal.

Top with extra basil for a hit of freshness.

Nutrition Information 
No nutrition information available for this recipe
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