Crescent-Topped Hunters'-Style Chicken |
|
 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Comfort food. Ingredients:
nonstick cooking spray |
1 tablespoon oil |
1 cup fresh baby carrots, quartered lengthwise |
1 medium onion, halved, thinly sliced |
1 lb chicken breast, strips for stir-frying |
2 cups frozen cut green beans, thawed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 (12 ounce) jar brown mushroom gravy |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1 (8 ounce) can refrigerated crescent dinner rolls |
1 tablespoon sesame seeds |
Directions:
1. Heat oven to 375.
2. Spray 13x9-inch (3 quart) glass baking dish or 3-quart oval casserole with non stick cooking spray. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 3 minutes. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
3. Add green beans, tomatoes and mushrooms; mix well. In small bowl, combine gravy, flour and salt; blend well. Add to chicken mixture; cook and stir until mixture is bubbly. Remove from heat. Place into sprayed baking dish.
4. Separate dough into 8 triangles. Starting from shortest side of each triangle, roll up halfway; arrange over hot chicken so pointed ends are toward center. Spray rolls with cooking spray; sprinkle with sesame seed.
5. Bake 18 to 23 minutes or until crescent rolls are deep golden brown.
|
|