You may also like
Categories:
chicken breasts mushrooms hearts garlic green onions Parmesan cheese salt Alfredo Sauce crescent rolls egg
Viewed: 32 - Published at: 3 years agoIngredients
- 3 whole Boneless, Skinless Chicken Breasts
- 6 whole Mushrooms, Sliced
- 1 cup Marinated Artichoke Hearts, Chopped
- 3 cloves Garlic, Grated
- 3 pieces Green Onions, Chopped
- 1/2 cups Parmesan Cheese
- Salt And Pepper, to taste
- 2 cups Alfredo Sauce, Or More If Needed
- 2 packages Refrigerated Crescent Rolls, 8 Ounce Packages
- 1 whole Egg, Beaten (for Egg Wash)
Method
- In a large frying pan over medium high heat, cook the chopped chicken breasts.
- When they are almost done add in mushrooms and season mixture with salt and pepper.
- Add in remaining ingredients (except crescent rolls and the egg) and stir until mixed well.
- Open crescent rolls and separate each roll.
- On a round pizza pan or baking stone arrange crescent rolls to look like a sun with the point part facing out of the pan and the wide edges overlapping each other on the pan.
- Press those wide edges together and flatten out to form a nice sized circular base for your chicken mixture.
- There should be an open center in the middle.
- Along the inner edge of the crescent roll sun, place your chicken mixture so it forms a circle as well.
- Now take the pointy edges of the dough and bring over the top of the chicken mixture to tuck into the center.
- Brush top with 1 beaten egg.
- Bake at 350F for 20-30 minutes, or until golden brown and crescent roll dough is cooked completely.
