Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
1
egg, beaten
1
to 2 teaspoons poppy seed
1
tablespoon Crisco® Pure Vegetable Oil
1
cup chopped red onions
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1
cup Progresso™ chicken broth
2
tablespoons balsamic vinegar
1/4
cup red raspberry preserves
1/4
cup apricot preserves
1
boneless skinless chicken breast, cooked, thinly sliced
4
slices hickory-smoked bacon, crisply cooked, broken in half
1/4
cup fresh cilantro leaves
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
