Preheat oven to 350 degrees. Salt and pepper the chicken breast and coat in the flour. Heat the vegetable oil in a skillet over medium heat. Brush off the excess flour and place chicken in the heated oil. Brown on both sides and place in oven until it is cooked through to 165 degrees. About 10-12 minutes.
Mix the softened cream cheese with the roasted garlic, salt and pepper. Set aside.
On a greased baking sheet, place the crescent dough in two halves. Pinch the sides a little so it looks defined. Spread the cream cheese mixture in a thin layer over the dough, trying not to get any on the edges. Slice the chicken in strips and place on the cream cheese mixture. Sprinkle with the parmesan cheese and place in oven for about 15 minutes. Until the dough is golden brown.
While the tart is cooking, combine the vinegar, olive oil, mustard, sugar, roasted garlic, salt and pepper. Whisk until thoroughly combined.
Take tart out of oven and serve with the balsamic vinaigrette drizzled on top and a garnish of scallions.