- 1/2 lb boneless skinless chicken breasts
- 1 1/2 C broccoli florets, chopped into bite-sized pieces
- 1 (8oz) can Pillsbury Crescents, Original flavor
- 1 C heavy cream
- 1 C parmesan
- 6 tbsp salted butter, unsalted
- 4 tbsp all-purpose flour
- 2 tbsp garlic butter, melted
- 2 tsp Italian seasoning
- 2 1/2 tsp kosher salt, to taste
- 1 1/2 tsp olive oil
- 1/2 tsp cracked black pepper
- Preheat your oven to 375°F and line a baking sheet with a silicone mat or parchment paper. Fill a large pot halfway with water, add in a decent amount of salt – as if you were making pasta – cover with a lid and place it over high heat.
- Melt the butter in a saucepan over medium-high heat. Once it has melted add the minced garlic and saute until fragrant, about 2 minutes. Sprinkle the flour over the garlic and butter, then stir them together. A thick paste will form: break it up and stir it around to ensure the flour taste cooks out. Add half a teaspoon of kosher salt and one teaspoon of Italian seasoning, followed by the heavy cream. Use a whisk to incorporate the ingredients and bring to a boil. Reduce the heat to medium and add the grated parmesan and cracked black pepper. Bring back to a simmer, then reduce the heat to low and cover. Let simmer while you prepare the other ingredients, stirring occasionally.
- Place a large skillet over medium-high heat and allow it to preheat while you prep the chicken: place the chicken breasts in a bowl and add the olive oil along with one teaspoon each of kosher salt and Italian seasoning. Work the seasonings and oil into the chicken, ensuring the surface area is coated.
- Add the chicken to the preheated pan in a single layer. Sear undisturbed for 3 minutes, then reduce the heat to medium. Continue cooking for another 2-3 minutes until well seared, then flip. Cook the chicken for an additional 2-3 minutes, then remove from heat and set aside.
- When the pot of water is boiling add the broccoli. Cook until bright green and tender, about 4-6 minutes, depending on how large the pieces of broccoli are. When the broccoli is cooked drain it well, shake off any excess water, and return it to the empty pot to rest.
- Dice the cooked chicken breasts, cutting them into very small, bite-sized pieces. Add them to the mixing bowl along with the broccoli. Stir the broccoli and chicken together.
- Remove your alfredo sauce from the stove and give it a stir. Pour half of it into the bowl, and use a large spoon to mix everything together. Continue mixing until the alfredo sauce is coating all of the chicken and broccoli, adding more if needed.
- Pop the can of crescents, unroll, and separate the triangles. Position the crescent roll on a work surface with the wide end closest to you and the tip pointing away. Spoon a small amount of alfredo sauce onto the large part of the crescent, spreading it along the surface with the back of the spoon.
- Gather a heaping spoonful of the chicken and broccoli mixture against the side of the bowl and press, encouraging it to stick together. Add the spoonful to the large end of the crescent. Roll the crescent up as you would typically, working around the filling. If you’d like a closed roll-up without the filling leaking out of the sides, use a bit less filling and gather the sides of the crescent up as you roll, stretching them to wrap fully around the filling, being careful not to tear the crescent. Repeat until you’ve filled all 8 rolls and arranged them on the prepared baking sheet.
- Baste each roll-up with garlic butter, then bake the filled crescents for 25 minutes, or until golden brown and the filling is bubbling around the edges. Let rest for 5 minutes before serving, with alfredo sauce on the side for dipping. Dassit!
- Prep Time: 10
- Cook Time: 20