3 chicken breasts
1 teaspoon olive oil
1 cup marinara sauce
4 ounces mozzarella cheese, shredded
1/2 cup Parmesan cheese
1/2 stick butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 tube store-bought crescent rolls
2 tablespoons parsley, chopped
Salt and pepper
Preheat the oven to 350 degrees F.
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a pan, and cook the chicken 5 minutes per side, until golden brown and cooked through.
Chop or shred with forks, and toss with the marinara sauce, mozzarella and half of the Parmesan cheese.
Heat the butter in a pan, and add the garlic. Cook for 30 seconds to 1 minute, until fragrant, then remove from the heat and set aside.
Open the crescent roll tube and unroll. Use a rolling pin to roll out the dough slightly, just enough to even out any lines marking where rolls should be cut.
Pile the chicken mixture in a line down the center of the dough, covering the center third of the dough.
Cut strips about 3 inches wide in the dough on either side, cutting only until just before the filling. Fold the strips over the center, alternating, to form a braid.
Brush the braid liberally with the garlic butter, and season with salt and pepper.
Bake the braid for 20 minutes, or until golden brown. Sprinkle with parsley, slice and serve.
