2 Lg, Crescents sliced in half
2 tsp. canola oil
1/2 lb. boneless, skinless chicken tenderloins
1/2 cup. barbecue sauce
2 medium red onions, sliced
2 medium tomatoes, sliced
1 Tbsp. reduced fat oil and vinegar dressing
Toast open side of crescents,
Heat oil i nonstick skillet over medium-high heat. Add chicken and cook 3 minutes.
Lower heat to medium and turn chicken over. Spoon barbecue sauce over the cooked side.
Continue to cook 2 minutes. Spoon chicken and sauce on the crescents on the plates.
Sprinkle onions over chicken, place tomatoes, put tops on. makes 2 servings.