CHICKEN SHEETS RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Roll out and separate the crescent roll dough on a large baking sheet.
• Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• Heat the drippings in a large skillet over medium-high heat. Stir in the onion and wine; cook and stir until most of the wine has evaporated, about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
• Spoon the hot gravy over the chicken rolls before serving.

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
• Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.