Wednesday, March 6, 2013

Chicken Parmesan Bundles

I'm so excited about the recipe I'm sharing today, guys. I think you know by now how much I love wrapping stuff in cresecent rolls, and how much I love making chicken parmesan in all kinds of new ways. This recipe combines both of those loves and man, is the result ever delicious.

These do require a little bit of prep ahead of time, since the chicken parmesan nuggets need to be cooked before they're wrapped in their delicious crescent bundles. I find that frying up the nuggets a night or two ahead of time works just fine, so they're easily available when you're ready to begin assembling the bundles. I make eight bundles at a time and freeze half of them for a later meal.

You can easily adapt the filling for these bundles however you like. I keep mine pretty simple, but you could add seasonings. You could even add some sauce to the filling, but I really like having it on the side or spooned on top to keep the filling cheesy, gooey and delicious. I've already made these a few times, and they're such a hit in my house that I know they'll be a staple with my family for years to come.

Chicken Parmesan Bundles

For the chicken:

2 chicken breasts, cut into 24 bite-size pieces
1 egg, beaten
1 cup Italian-style breadcrumbs
2 tablespoons shredded parmesan cheese
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter

For the bundles:

2 packages Pillsbury Crescent Creations dough
1 8-ounce package cream cheese, softened
1 cup shredded Italian-style or mozzarella cheese
1 stick butter, melted
1 package of croutons, any variety, finely crushed
2 tablespoons shredded parmesan cheese
Tomato sauce, for serving

1. Preheat the oven to 375 degrees. Cut crescent dough into 8 equal rectangles (4 per sheet).

2. For the chicken, combine the breadcrumbs, parmesan cheese, and salt and pepper in a shallow dish. Dip the chicken in the egg, then in the breadcrumb mixture. Heat the olive oil and butter over medium-high heat and cook the chicken pieces until browned on all sides. Remove to a paper towel while you prepare the filling.

3. To make the filling, combine softened cream cheese and shredded Italian cheese. Spread evenly over the crescent rectangles. Top each rectangle with three of the chicken nuggets. Wrap bundles tightly, securing all seams.

4. Combine crushed croutons and parmesan cheese in another shallow bowl. Dip each bundle in melted butter, then roll in the crouton mixture until all sides are evenly coated. Place on ungreased baking sheets.

5. Bake for 20 to 25 minutes, until browned. Serve with your favorite warmed tomato sauce on the side or spooned over the top.


Liz said...

Totally pinning this, it looks so yummy!


Stephanie said...

You are a genius. Can't wait to try this!

Anonymous said...

Healthy and delicious combination.. Love it :)
Kitchen designs

Monica H said...

Oh man, these look good! I love how you change things up. so fun!