Chicken Wrapped in Crescent Rolls with Sun-Dried Tomato Cream Sauce
Seasoned chicken baked in crescent dough and topped with creamy Parmesan sun-dried tomato sauce.
Servings: 4 servings
Ingredients
- 1 lb chicken breast cut into 1-inch thick strips
- 1 tsp paprika
- 2 tsp Italian seasoning divided
- ½ tsp salt divided
- ½ tsp pepper divided
- 8 oz can crescent dough sheet
- 1 ½ cup heavy cream
- ¼ cup sun-dried tomatoes
- ½ cup Parmesan cheese
Instructions
- Preheat oven to 375℉. Grease 9×13 dish.
- Season chicken with paprika, 1 tsp seasoning, ¼ tsp salt/pepper.
- Cut crescent dough into strips, wrap around chicken.
- Bake 30 minutes until cooked through.
- Make sauce: simmer cream, tomatoes, Parmesan, 1 tsp seasoning, ¼ tsp salt/pepper until thickened.
- Serve chicken with sauce drizzled over top.
Notes
- Use even chicken strips for consistent cooking.
- Sauce thickens quickly — don’t overcook.
- Freeze chicken without sauce up to 2 months.
Nutrition
Calories: 703kcal | Carbohydrates: 31g | Protein: 34g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 1100mg | Potassium: 779mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1768IU | Vitamin C: 5mg | Calcium: 239mg | Iron: 2mg
