Ingredients
1
tablespoon vegetable oil
1
package (20 oz) boneless skinless chicken breasts, cut into 1-inch pieces (about 3)
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups shredded Italian cheese blend (6 oz)
1 3/4
cups Muir Glen™ marinara sauce with Italian herbs
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup grated Parmesan cheese
1/4
cup Progresso™ Panko Italian style crispy bread crumbs
Preparation
Heat oven to 375°F. Spray 12x8-inch (2-quart) baking dish with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt and pepper. Cook and stir 6 to 7 minutes or until no longer pink in center. Remove chicken from skillet; add to baking dish. Sprinkle with shredded cheese.
In glass measuring cup, microwave marinara sauce covered on High 1 to 2 minutes or until heated through. Pour marinara sauce on top of cheese layer, spreading to cover cheese layer.
Remove dough from can in 2 rolled sections; do not unroll dough. Cut each roll into 4 slices; cut each slice into quarters. (If using dough sheet, remove dough from can; do not unroll dough. Cut roll into 8 slices, and cut each slice into quarters.)
Add Parmesan cheese and bread crumbs to 1-quart resealable food-storage plastic bag; add crescent pieces. Seal, and shake to coat. Arrange crescent pieces on top of chicken mixture; sprinkle with remaining Parmesan and bread crumbs.
Bake 25 to 30 minutes or until crescents are deep golden brown and completely baked through.
