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1
Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray.
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2
In small bowl, mix Parmesan cheese and basil until well blended. Set aside.
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3
Unroll 1 dough sheet; cut into 4 rectangles. Place 1 chicken tenderloin on one long side of each dough rectangle; roll up. Pinch edges and ends to seal. Place seam-side-down in baking dish. Repeat with remaining dough sheet and chicken tenderloins. Sprinkle with Parmesan mixture.
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4
Bake 25 to 30 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
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5
Meanwhile, in 10-inch skillet, cook whipping cream, tomatoes, salt and pepper flakes over medium-high heat 3 to 4 minutes or until slightly thickened. Cover to keep warm.
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6
Spoon warm sauce over crescent-wrapped chicken. Serve immediately.
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