D: Basil Chicken and Cashew Crescents
My third recipe submission in the Pillsbury Bakeoff is a cousin of the Crescent-Wrapped Sausages from my last post.
(These guys are the ones on the right)
Basil Chicken and Cashew Crescents
Prep time: 15 min
Cook time: 15 min
Serves: 4
Serving size: 2
Ingredients
2 large Boneless, skinless chicken breasts
2/3 cup(s) Fisher Whole Cashews
1 cup(s) button mushrooms, sliced
1/4 cup(s) Chopped fresh basil
1/4 teaspoon(s) ground black pepper
8 Pillsbury Big and Flaky Refrigerated Crescent Dinner Rolls
Directions
- Preheat oven to 350F. Chop the chicken breasts into 1/2-inch cubes, and place in a frying pan over medium-high heat. Once the breasts are cooked through and start to sear, reduce heat to medium, and add mushrooms, basil, cashews, and pepper. Cook until the liquid from the mushrooms has mostly boiled off, another 5 minutes or so.
- Lay out the crescent rolls on a baking sheet. Place one or two large spoonfuls of the chicken mixture in the center of each roll, and fold the rolls around the mixture so that it is mostly contained. Place in the oven for 12 minutes, or until the crescent rolls are golden brown. Serve and enjoy!
This recipe was very (very) loosely inspired by an Asian cashew chicken dish that we occasionally make. In fact, my basic thought process in the matter was, “I wonder what would happen if I stuck that in a crescent roll?” It ended up not having a very Asian feel to it, but was still pretty tasty.
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