Chicken Roll Ups

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.