The family loved this recipe. It would've been awesome to have a dipping sauce.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg171Cok1dKNAMYiIcl7I4aXUFjC8KZ89XbIMoXCrtlSBMY5b-lVvQYMJs2DQMTZ3IV6jdNWgCYcT7gOZYkJSSePYe1B64U6jlhTu4ZJpTYnp0C_M2wvTiXeeKw4-kPuU8whVqlAvC58Q/s400/IMG_1811_2.jpg)
6 (frozen) chicken tenderloins
Olive oil
1 clove garlic, minced (or 1 tsp garlic powder)
Salt and pepper
4 oz cream cheese
2 (8 count) cans refrigerator crescent rolls
Put tenderloins in a skillet on the stove at medium heat. Drizzle a little olive oil over the top. Add minced garlic. Add salt and pepper as desired. When chicken thaws, turn over. Heat until chicken is cooked through.
Put chicken-garlic mixture into a blender along with the cream cheese. Blend well. Unroll crescent dough* and cut each triangle into 2 triangles. Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture. Place on greased cookie sheet. Bake at 375° for 11-14 min.
*Try instead to pat a layer of the crescent dough on the bottom of a sprayed pan. Spread chicken mixture over it, then top with another layer of dough.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNzJrn0gBGqY0863z16AV-lkjhA4a0K0HVMzDw0jj35lxUgzBKE2BI9GCHBLXUvPSSCOMAJWV0AcGM2tOIwhBCLU1Z312C0dyHEXJrbyu1juyjdG9he-YlqpUhh6Zn4UAMHNof07Npg/s400/IMG_1810_2.jpg)
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.