Ingredients
1 1/2
cups Muir Glen™ organic roasted garlic pasta sauce
4
boneless skinless chicken breasts (about 1 1/2 lb)
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup refrigerated basil pesto
4
slices provolone cheese (about 1 oz each)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2
tablespoons butter, melted
1/4
teaspoon garlic powder
Preparation
Heat oven to 375°F. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread pasta sauce in baking dish.
Between pieces of plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick. Season both sides of chicken with salt and pepper; place on top of pasta sauce. Spread pesto on top of chicken. Top each with one slice Provolone cheese. Bake 15 minutes.
Meanwhile, unroll dough, and separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle into thirds. In small dish, mix melted butter and garlic powder.
Place crescent pieces on top of chicken breasts, brushing with melted butter mixture and overlapping pieces slightly. Bake 21 to 24 minutes or until crescent dough is deep golden brown and pasta sauce is bubbling.
