Creamy Italian Chicken Crescent Bake

Creamy Italian Chicken Crescent Bake

from pillsbury.com
50 min
4 servings

Ingredients

  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves
  • 2 cans (8 oz) refrigerated Pillsbury™ Original 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. 1

    Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.

  2. 2

    In small bowl, mix Parmesan cheese and basil until well blended. Set aside.

  3. 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. 4

    Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.

  5. 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. 6

    Spoon warm sauce over crescent-wrapped chicken. Serve immediately.