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 (I used green onion)
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
INSTRUCTIONS
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.
