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Creamy Italian Chicken Crescent Bake
  • ½ cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh basil leaves
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 8 chicken tenderloins (about ¾ lb)
  • 1 ½ cups heavy whipping cream
  • ⅓ cup julienned sun-dried tomatoes in oil, drained
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
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