Ingredients

4 split (2 whole) chicken breasts, bone-in, skin on
Olive oil
Kosher salt and freshly ground black pepper
3/4 cup mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1/2 cup green onion, diced
4 crescent rolls
fresh lettuce

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, green onions, 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Put a peice of lettuvcce on the bottom crescent roll. Top with the chicken salad  and cover with the remaining crescent typo. Serve.

Also Try:
> Greek Yogurt Parfait
> Fig and Gorgonzola Salad
> Quiche Loraine
> Beef Tenderloin
> Potato Croquettes