Creamy Italian Chicken Crescent Bake


  • 1 tablespoon butter
  • 1/2 cup shaved Parmesan cheese 
  • 1/2 tablespoon Italian seasoning 
  • 2 cans (8 ounces each) refrigerated crescent dough sheets
  • 8 chicken tenderloins (about 1 pound), or two chicken breasts cut into 8 strips
  • 1 1/2 cups heavy whipping cream 
  • 1 jar (8.5 ounces) julienned sun-dried tomatoes in oil, drained 
  • 1/2 teaspoon salt 
  • 1/8 teaspoon red pepper flakes


  1. Preheat oven to 375 degrees and grease a 9-by-13-inch baking pan with butter.
  2. In a small bowl, combine the shaved Parmesan and Italian seasoning, and set aside.
  3. Unroll one dough sheet, and cut it into four rectangles.
  4. Place one chicken tenderloin on one long side of each dough rectangle, then roll it up, pinching the edges and ends to seal.
  5. Place the dough-wrapped chicken, seam-side-down, in the prepared baking dish.
  6. Repeat with remaining dough and chicken tenderloins.
  7. Sprinkle the Parmesan mixture evenly over the top of the dough-wrapped chicken.
  8. Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads at least 165 degrees.
  9. Meanwhile, in a large skillet, combine whipping cream, tomatoes, salt and pepper flakes.
  10. Cook over medium-high heat for 3 to 4 minutes or until slightly thickened, and cover to keep warm.
  11. Portion out the crescent-wrapped chicken onto plates, then spoon warm sauce over the top before serving.

The original recipe for this delicious crescent wrapped chicken can be found here.

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