1 1/2 pounds Georges Farmers Market boneless skinless chicken thighs
2 tablespoons canola oil
2 (8 ounce) tubes crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry ranch dressing mix
2 cups shredded cheddar cheese
10 slices bacon, cooked and chopped
4 scallions, chopped
2 tablespoons unsalted butter
Preheat the oven to 425°F. Heat oil in a large, heavy-bottom skillet over high heat. Meanwhile, sprinkle chicken thighs generously with Kosher salt and pepper. Add chicken to skillet and cook for 5-7 minutes, until chicken is browned and releases from pan easily. Flip chicken and place the skillet in the oven. Cook chicken until just cooked through and has an internal temperature of 165°, approximately 15 minutes.
Remove chicken from the oven and shred. Combine with cream cheese, ranch mix, cheddar cheese, bacon, and scallions in a medium mixing bowl.
Meanwhile, preheat the oven to 375°F and line two baking sheets with parchment paper. Unroll crescent rolls and press the perforations together into the dough to incorporate and seal. Cut each sheet of crescent dough into 6 equal rectangles, for a total of 12 servings.
Spoon chicken mixture onto the middle of each crescent dough. Bring the four corners of each dough over the filling and press the edges to seal. Place on the prepared baking sheets and brush with melted butter.
Bake for approximately 15 minutes or until golden brown. Serve with ranch dressing.
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