Rosemary Chicken Croissant

Slice onion into thin pieces and chop rosemary. Heat medium skillet over Medium-Low heat and add 1 Tbsp Olive Oil and 1 Tbsp butter. Add onions and season with 1/2 tsp salt, pepper, and fresh rosemary. Sautee onions until soft and translucent about 10 minutes stirring occasionally. Remove onions from skillet and set aside in small bowl. Add 2 Tbsp Olive Oil and 1 Tbsp butter to skillet over Medium-Low heat. Add Chicken tenders into skillet and sprinkle half of the rosemary and 1/2 tsp salt and pepper over all pieces of chicken. Cook 3 minutes on first side before flipping and adding rosemary and salt/pepper once more. Cook 3 minutes and flip again. Cook 2 minutes and flip again. Cook 2 minutes and remove chicken to cutting board. Cut chicken lengthwise into thin pieces. Slice brie cheese into thin pieces. Slice croissants into sandwich top and bottom and spread 1 tsp pesto onto each. Layer chicken, onions, and brie onto croissant bottom to complete sandwich. Garnish with grapes, apples or pears.