25min · 2 servings Ingredients: • 1 package crescent rolls • 1 chicken breast, thinly sliced • 1 tablespoon dried parsley • 1 teaspoon dried thyme • 1 teaspoon dried oregano • Salt • Pepper • Olive oil • 8 ounces mozzarella cheese • Marinara sauce, for dipping • For the dredge: • 2 cups Italian-style breadcrumbs • 1 cup Parmesan cheese • 3 eggs, beaten • 3 cups all-purpose flour • Oil, for frying Instructions: • In a bowl, combine the chicken breast, dried parsley, dried thyme, dried oregano, salt, pepper and olive oil and toss to combine. Place chicken on a medium-high pan and cook on both sides until the internal temperature reaches 165 degrees. Once cooked, take chicken off the pan and allow to cool. • Using two pieces of the crescent dough, form a rectangle.