photo 1 (79)Ingredients:

*For crescents:
1/2 c warm water
2 1/2 tbsp + 1/2 tsp dry milk powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
2 tbsp butter (I use Smart Balance Light) 
1 tbsp egg beaters
1 2/3 c all-purpose flour + up to another 1/2 c
*if you don’t want to make these from scratch, store bought crescents would work fine too
*For Parmesan Chicken:
1 1/2 lbs. chicken tenderloins
1 1/2 egg whites
1/3 c bread crumbs, plain
1 1/2 tbsp all-purpose flour
1/4 tsp black pepper
1 c Prego Light Smart (or your favorite spaghetti sauce)
8 tsp Kraft Naturals Parmesan & Romano blend cheese, grated
1/2 tbsp Smart Balance Light butter, melted
Italian seasoning
Garlic powder
*if you don’t want to make the chicken tenders from scratch, you could use store bought breaded chicken tenders and omit the first 5 ingredients

Directions:

photo 2 (78)1. Begin by combining water and milk powder in a stand mixer with the paddle attachment. Mix on low speed until well combined.
2. Add in yeast, sugar, salt, butter, egg beaters and 2/3 c of the flour. Mix on low speed until all ingredients are just wet. Increase mixing speed to medium for 2 minutes. 
3. Reduce speed back to low. Add in another 1/2 c flour. Once flour is mixed in, increase mixing speed to medium for 2 minutes. Switch attachment to dough hook at this time for easier mixing. Add remaining 1/2 c flour at low speed until integrated in, then increase mixing speed to medium for 2 minutes. 
4. If necessary, add additional flour until you reach the desired consistency.  Dough should be soft and not overly sticky, but not stiff either.  
5. Scrape dough down into bottom of bowl with spatula. Coat the sides of the bowl with non-stick spray or a tbsp of oil. Cover bowl with plastic wrap and place in a warm place. Allow dough to rise (about a 1 hour to 1.5 hours) and double in size.
6. Preheat oven to 350°. Line a baking sheet with foil then place wire rack over it.

7. Rinse and pat dry chicken tenderloins with paper towl. 
8. Combine flour, black pepper and dry chicken tenderloins in a large Ziplock bag and seal shut. Shake until well coated with flour. Set aside on a plate.
9. Heat bread crumbs in a large dry skillet over medium heat. Cook for a few minutes, continually stirring until golden brown. Transfer to shallow dish. Set aside.
10. In a shallow bowl, lightly beat the 2 egg whites. Set aside.
11. Dip each coated tenderloin in egg white, coating all sides, then press it into the bread crumbs. Flip the breast to coat the other side with crumbs.
12. Place the coated breast on the prepared baking sheet. Repeat with remaining tenderloins.
13. Bake tenderloins for 15 minutes on each side (30 min total) on wire rack.
14. While chicken is in the oven, retrieve dough for crescents.
15. Scrape dough from bowl onto flour-dusted counter top (if dough is still sticky, kneed a little flour into it until you are able to work with it without it sticking). Using a rolling pin, roll dough into a circle. 
16. Use a pizza cutter to cut into 8 triangles. Place triangles onto a baking sheet. Spoon 1 tsp grated Parmesan & Romano cheese onto each triangle. 
17. Heat pasta sauce in a small skillet over low heat.  Dip each chicken tender in pasta sauce so it is coated on both sides.  Place one coated chicken tender in the middle of each crescent triangle. 
18. Roll up each crescent around the chicken tender and secure dough by pressing so that the small end sticks to the larger end pulled around the tender.
19. Brush each crescent with melted butter.  Sprinkle each with Italian seasoning and garlic powder. Bake at 375 for 10-12 minutes or until crescents are golden brown.
 
Yields 8 servings, serving size 1 Chicken Parmesan Crescent
6 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from sixsistersstuff.com
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