Categories: Pizza/flatbread
Ingredients
- 1 tablespoon olive oil
- 1 boneless, skinless chicken breast
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped chives
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
- 1 (8-ounce) tube crescent rolls
- 1/2 cup Italian style bread crumbs
- For the optional cheese sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese, or more, to taste
Directions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- Heat olive oil in a medium skillet over medium high heat.
- Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.
- In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.
- Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.
- Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.
- To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in cheese, a handful at a time, until smooth, about 1-2 minutes.
- Serve crescent rolls immediately, drizzled with cheese sauce.