Italian Stuffed Croissants

• 1 can Pillsbury Original Crescent Rolls
• Boneless Skinless Chicken Breasts (1-2 Ounce(s) per roll)
• Broccoli (1/4 cup per roll)
• one can of italian style diced tomatoes
• 1Tablespoon Dijon or Honey Dijon Mustard
• 1/4 Cup Kraft Roasted Red Pepper and Parmesean Dressing
• Grated Parmesean Cheese (1 Tablespoon per roll)

1. Cube to chicken breast and cook in skillet, salt and pepper to taste (or use Herbs De Provence for added flavor), set aside.
2. Thaw frozen broccoli, or if using fresh toss in with chicken to steam.
3. Unroll the croissants onto a baking sheet and fill each with one ounce chicken 1/4 cup broccoli (more or less depending on size of rolls), and roll tightly. Don't worry if you can't get all the ends to close up, most of the time they will do so upon baking. Bake as directed on croissant can. Meanwhile: Heat the diced tomatoes, mustard and dressing in the skillet. Let simmer lightly until rolls are cooked. Spoon the tomato sauce on top of rolls and sprinkle with 1 Tablespoon grated parmesean each.
4. I did the research and each roll is only 377 calories if ingredients and measurements are followed precisley. This makes a wonderful healthy meal. To make cheese sauce substitute for child friendly rolls, heat 3 parts Velveeta to 1 part milk, and toss in any spices you like, or even diced tomatoes!

crescent rolls, chicken breasts, broccoli, tomatoes, honey, red pepper, parmesean cheese

Taken from www.epicurious.com/recipes/member/views/italian-stuffed-croissants-1246157 (may not work)