Best Pesto Chicken Pillows Recipes

Chicken Pesto Pillows image

Provided by Charmie777

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 boneless skinless chicken breast halves
2 sheets frozen puff pastry, thawed
8 ounces mozzarella cheese, sliced
1 cup pesto sauce
1 egg, beaten with
1 tablespoon water

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.

Nutrition Facts : Calories 644, Fat 42, SaturatedFat 13.5, Cholesterol 98.7, Sodium 521.7, Carbohydrate 37.8, Fiber 1.2, Sugar 1, Protein 27.9

Pesto Chicken Pillows image

Time 35m

Number Of Ingredients 9

8 oz cream cheese, softened
1/4 cup basil pesto
2 cups cooked chicken, shredded
2 packages crescent rolls
1/4 cup butter, melted
2 cups panko bread crumbs
1 can cream of chicken soup
1 can evaporated milk
1/2 teaspoon dried basil

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.