Ingredients
1
tablespoon olive or vegetable oil
6
boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces
1/2
cup chopped onion
1/2
cup sliced carrot
1
can (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1
tablespoon tomato paste
3
tablespoons chopped fresh parsley
3
tablespoons chopped fresh cilantro
1 1/2
teaspoons paprika
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/4
to 1/2 teaspoon ground cinnamon
1/8
teaspoon ground red pepper (cayenne)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg, beaten
1
tablespoon sliced almonds
Preparation
Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center. Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated.
Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.
Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.
