Chicken Alfredo Rollups

INGREDIENTS

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breast
• 2 (8-ounce) package cream cheese, at room temperature
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped chives
• 1 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 (8-ounce) tube crescent rolls (I actually needed 3 tubes)
• 1/2 cup Italian style bread crumbs

INSTRUCTIONS

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding. (I actually used shredded chicken that I had leftover from another meal.)
• In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, salt and pepper, to taste.
• Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the chicken mixture.
• Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.

These were super easy to throw together and don't take long to cook. My kids took leftovers for lunch at school the next day and they were just like Hot Pockets - only they tasted good and weren't full of preservatives!