The family loved this recipe. It would've been awesome to have a dipping sauce.
6 (frozen) chicken tenderloins
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.