INGREDIENTS
8
Chicken tenderloins (about 3/4 lb)
1 tbsp
Basil, fresh leaves
2 cans
Pillsbury (8 oz each) pillsbury refrigerated crescent dough sheet, refrigerated
1/4 tsp
Red pepper flakes
1/2 tsp
Salt
1/3 cup
Sun-dried tomatoes in oil
1 1/2 cups
Heavy whipping cream
1/2 cup
Parmesan cheese