Chicken Pillows Food

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.

CHICKEN PILLOWS

Steps:

• Mix chicken, softened butter and cream cheese together.
• Place by heaping spoons full in the middle of the crescent roll and roll up.
• Roll crescent roll in melted butter and then in bread crumbs.
• Place on cookie sheet and bake at 350 degrees until brown, about 10-15 minutes.
• Serve with mashed potatoes and chicken gravy.

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.

FIVE-SPICE CHICKEN PILLOWS

Steps:

• Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool.
• Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions.
• Combine all filling ingredients. Reserve.

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 FREEZER MEAL

Steps:

• Boil chicken and cut up. Return to the pan and over medium heat add in the cream cheese, chopped onion, and milk. Stir until all the ingredients are combined and the cream cheese has melted into a sauce. Put a heaping Tbs on crescent and roll up, widest end to the smaller end. Pinch the dough together in places that have an opening. Melt butter and brush on top of the rolls and sprinkle with bread crumbs.
• Flash Freeze then move to Freezer Bag.
• Make Sauce: Mix 1 can cream of chicken soup & 1/2 can of Milk heat slowly in sauce pan.
• Bake at 350 degrees for 20-25 minutes. Depending on your oven. You want the tops to be nice and golden. Pour the sauce over chicken pillows when serving. Enjoy!