Perfect Pairings: What to Serve with Chicken Pillows

• A crisp, Fresh Green Bean Salad with Balsamic Dressing or a simple green salad for a refreshing contrast.
• Steamed vegetables like broccoli, asparagus, or carrots.
• Fresh fruit or a light fruit salad to add a touch of sweetness.
• A side of roasted potatoes or a light rice pilaf if you desire a heartier meal.

Ingredients

Filling:

• 4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
• 2 packages (8-ounces each) light or regular cream cheese, softened to room temperature
• 1 teaspoon garlic powder
• 1 teaspoon salt

Rolls and Coating:

• 1 batch buttery crescent rolls (homemade recommended for best results)
• ½ cup butter, melted
• 2 cups panko bread crumbs
• ½ cup freshly grated Parmesan cheese

Parmesan Sauce:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cube chicken bouillon, or 1 teaspoon chicken bouillon granules
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ cups milk
• ¾ cup freshly grated Parmesan cheese
• 1 cup sour cream, light or regular

Instructions

1. Prepare the Chicken: Begin by cooking the chicken breasts. A simple method is to place them in a slow cooker with 2 cups of chicken broth, seasoned with a pinch of salt and pepper, and cook on low for 6 hours until fork-tender. Once cooked, allow the chicken to cool slightly, then shred or cut it into small pieces. In a medium bowl, combine the shredded chicken with the softened cream cheese, garlic powder, and salt. Mix thoroughly until all ingredients are well combined. Set this mixture aside or refrigerate until you are ready to assemble the pillows.
2. Form the Pillows: Prepare your buttery crescent roll dough as per the recipe instructions. After the first rise, gently deflate the dough and divide it into two equal pieces. On a lightly floured surface, roll each piece of dough into a rectangle approximately 13×20 inches. Cut each large rectangle into 12 smaller pieces (typically by cutting lengthwise in half, then each half into six sections). Take one dough piece at a time, flatten it slightly, and spoon about 1/4 cup of the chicken and cream cheese mixture into the center. Carefully fold the sides of the dough over the filling and pinch them firmly together to ensure a good seal, forming a neat pillow shape.
3. Coat and Prepare for Baking: In a shallow bowl or a pie plate, combine the panko bread crumbs and the freshly grated Parmesan cheese. Dip each chicken pillow, one by one, into the melted butter, ensuring it’s fully coated. Then, roll it in the panko-Parmesan mixture, pressing gently to adhere the crumbs evenly. Place the coated chicken pillows seam-side down on baking trays lined with parchment paper, a silpat liner, or lightly greased, leaving about 2 inches of space between each.
4. Bake to Golden Perfection: Preheat your oven to 375 degrees F (190 degrees C). Bake the chicken pillows for 18-20 minutes, or until they achieve a beautiful light golden-brown color and the dough is thoroughly cooked through. The panko crust should be crispy and inviting.
5. Craft the Creamy Parmesan Sauce: While the chicken pillows are baking, it’s time to prepare the luscious Parmesan sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring continuously, until the mixture turns golden and bubbly. Gradually whisk in the milk, ensuring no lumps form. Once the milk is fully incorporated, stir in the chicken bouillon (or granules), salt, and black pepper. Continue to stir constantly over medium heat for about 5-10 minutes, allowing the sauce to thicken and bubble. Be mindful of the heat to prevent the sauce from burning at the bottom. Finally, stir in the freshly grated Parmesan cheese and continue cooking, stirring, until the cheese has completely melted into the sauce. Remove the saucepan from the heat and gently stir in the sour cream. If the sauce appears too thick, you can thin it out with a small amount of additional milk until it reaches your desired consistency.
6. Serve and Enjoy: Serve the chicken pillows warm directly from the oven, generously drizzled with the homemade creamy Parmesan sauce. They are best enjoyed immediately, allowing the crispy crust and warm, savory filling to shine through with every bite.

Recipe Notes and Tips

Advance Preparation: This recipe has a few steps that can be prepared ahead of time to make mealtime easier. You can cook and shred the chicken and mix the filling a day or two in advance. Store the chicken filling in an airtight container in the refrigerator until ready to use. If making your own crescent rolls, you can prepare the dough a day ahead and let it rise in the fridge for its final proof, or freeze portions for later use.

Dough Portions: For consistent sizing and optimal cooking, consider weighing your dough portions. Using about 2 ounces of flattened dough per pillow often yields around 28 pillows per batch, leaving you with extra to freeze for another convenient meal.

Freezing Instructions: Chicken pillows freeze beautifully! To freeze, prepare and coat the uncooked pillows as instructed. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. When ready to bake, thaw them overnight in the refrigerator and bake as directed, or bake from frozen, adding about 10-15 minutes to the baking time, until golden brown and heated through.

Nutrition Information

Serving: 1 Pillow, Calories: 314kcal, Carbohydrates: 18g, Protein: 16g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 69mg, Sodium: 728mg, Fiber: 1g, Sugar: 5g

(Nutritional values are estimates and may vary based on specific ingredients and preparation methods.)

Recommended Products

• Mixing Bowl
• Pizza Cutter
• Cookie Sheet {Half Sheet Pan}

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