1 tablespoon olive oil
1 boneless, skinless chicken breast, lightly pounded to an even thickness
1 package (8 ounces) cream cheese, at room temperature
1/4 cup grated Parmesan
2 tablespoon chopped chives
1/2 teaspoon garlic powder
1 tube (8 ounces) cresent rolls
1/2 cup Italian bread crumbs
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup milk
1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside. Heat olive oil in a medium skillet over medium-high heat. Season chicken breast with salt and pepper. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before shredding.
In a large bowl, combine chicken, cream cheese, Parmesan, chives, garlic powder, and salt and pepper to taste. Remove rolls from can, separating them into 8 triangles. Top each triangle with a heaping tablespoon of the chicken mixture. Starting with the wide end, roll up each triangle, tucking the ends underneath. Dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.
To make the cheese sauce, melt butter in a saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes; season with salt and pepper to taste. Stir in cheese, a handful at a time, until smooth, 1-2 minutes more. Serve roll-ups drizzled with cheese sauce.