Best Chicken Pillows Recipes

CREAMY CHICKEN PILLOWS

Steps:

• 1. Preheat oven to 350 degrees. Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes. Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken. Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well. Unroll crescent rolls out to their triangle shape. Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball. In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs. In a seperate bowl, place poppy seeds and roll crescent in them. Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown) Top with gravy.
• 2. To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.

CHICKEN PILLOWS

Steps:

• Combine cream cheese, softened butter, and pepper.
• Mix well.
• Add the cooked chicken pieces.
• In a separate bowl, put crushed stuffing.
• Roll out each crescent roll and put 2 heaping tbsp. of chicken mixtures in center.
• Fold over crescent roll and pinch edges.
• Dip each one in melted butter and then roll in crushed stuffing.
• Place them on a cookie sheet and cook for 20 minutes at 375 degrees F.
• Make sauce by heating them in pan on the stove.
• Pour a little over each chicken pillow when serving.

LIP SMACKING CHICKEN PILLOWS

Steps:

• Preheat oven to 325°F.
• Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
• Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
• Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
• Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
• Coat each bundle with flour then dip into egg then back into flour.
• Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
• In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
• Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
• Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.

CHICKEN PESTO PILLOWS

Steps:

• Preheat oven to 425º.
• Slice or pound chicken into thin pieces.
• Brown lightly in pan coated with cooking spray.
• Place in refrigerator until ready to use.
• Thaw puff pastry according to package directions.
• Roll out each sheet into slightly larger rectangle.
• Cut each sheet into 4 equal pieces.
• Remove chicken from refrigerator, and cut into pieces small enough to fit on half of each pastry square.
• On each pastry square, place one piece chicken, one slice of mozzarella cheese, and 1 tablespoon of pesto sauce.
• Brush half the edges of each pastry square with egg wash mixture. Fold over and seal with fork.
• Transfer to cooking sheet sprayed with nonstick cooking spray. Brush top of each pillow with egg wash.
• Bake at 425º until golden brown, approximately 20 minutes.
• Serve with any remaining pesto sauce, or heated spaghetti sauce if desired.

CHICKEN PILLOWS

Steps:

• 1 cut the chicken into 1 inch cubes 2 combine lemn juice, oil, garlic, oregano and salt in a small bowl, mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate overnight 3 Melt butter over low heat. Unwrap phyllo and place on a piece of wax paper. Keep phyllo covered with another piece of wax paper at all times to prevent drying out. Halve pastry lenghtwise with sissors forming 2 long strips, about 6 inches wide. Take one strip of phyllo, fold in half crosswise and brush with butter. Place 2 pieces of chicken at one short end and roll up in pastry to the medpoint. Fold left and right edges toward center over filling and continnue rolling, forming a neat package. Brush all over with butter and place seam side down on a jelly roll pan. Repeat with reaming chicken and phyllo. 4 Bake in a hot oven 400 degrees for 15 minutes or until golden brown. To freeze ahead place filled and buttered phyllo rolls on a large baking sheet and freeze. When frozen, transfer to large plastic bags and seal

PESTO CHICKEN PILLOWS

Steps:

• Preheat oven to 350 degrees F. Mix together chicken, softened cream cheese and pesto sauce until fully combined. Unwrap crescent rolls and lay one across your hand, place about 1/4 cup filling in the middle. Fold the corners together in order to enclose the filling, pinching all seams closed and then shaping into a pillow shape. Repeat with each crescent roll. Dip each pillow in melted butter and then roll in the bread crumbs and place on baking sheets, 2 inches apart. Bake for about 20 minutes or until golden brown. Meanwhile, prepare the sauce: Mix cream of chicken soup, evaporated milk, basil and any leftover chicken mixture in a medium saucepan over medium heat. Stir and heat until combined and heated through. Serve pillows warm with rice and sauce.

CHICKEN PILLOWS

Steps:

• Mix cream cheese, softened butter and pepper.
• Fold in chicken and onion.
• Unroll crescent rolls, put 1/4 cup mixture in each roll.
• Fold up, pinching edges.
• Dip rolls in 2/3 c melted butter.
• Mix chopped walnuts and stuffing mix.
• Roll rolls in nut/stuffing topping.
• Bake 30 min at 350 or until golden.
• Top with gravy or cream of chicken soup mixed with 1/2 can water.

CHICKEN PILLOWS

Steps:

• Preheat oven to 450°F. Place the biscuit dough on a smooth, flour dusted surface. Pat dough to 1/4-inch thickness. Cut out round circles. (I usually use the lid of a canning jar.) Place the cut biscuits on a cookie sheet. Bake for 10 to 15 minutes. While the biscuits are cooking, combine the chicken and cream cheese in a pan. Heat on medium low until cheese is melted. Stir often so it doesn't burn or stick to the bottom of the pan. Mix in ranch powder. When the biscuits come out of the oven, cut each one in half and place a heaping teaspoon of chicken mixture on the bottom half. Replace the tops. Pour chicken gravy over the top of the biscuits and serve.