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.

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 IN TARRAGON PUFF PASTRY

Steps:

• Preheat the oven to 350 degrees Fahrenheit
• Sift the flour and salt into a bowl and add the tarragon and one quarter of the butter. Rub it in to the flour and gradually add enough water to bind it together. Put a little flour inside a plastic bag and put the pastry inside and chill for 30 minutes.
• Flatten the remainder of the butter between two sheets of greaseproof paper until it is about inch thick. Remove the dough from the bag and place it on a floured work surface. Roll it into a 1-inch thick square, large enough for its corners to fold over and envelope the butter. Use light, quick strokes to roll the dough out evenly.
• Place the butter on top of the dough. Enclose the butter by folding over the corners of the dough, leaving about 1-inch of space around the edge of the butter. Roll the folded dough, pressing evenly and gently. Roll it into a shape that is three times as long as it is wide. Fold the top third over the centre, then fold the bottom third over so that there are three layers. Seal the air into the layers by pressing the edges of the dough down. Roll out the dough again and fold once again. Do this a third time. Wrap the dough in plastic and chill for 30 minutes. Remove it from the fridge and roll and fold two more times.
• Heat some olive oil in a pan. Dice the chicken breasts, season with salt and pepper and put them in the pan to brown. After they begin to colour, about 3 minutes, turn and cook for a further 2 minutes. Then remove the chicken pieces and set aside. In the same pan, add the onion to saut for about 2 minutes. Then add the mushrooms and carrots and continue to cook until the mushrooms have released their liquid and the carrots begin to soften. Stir in the tarragon.
• In a separate saucepan melt the butter and stir in the flour over a low heat. Cook the roux for a minute or so. Add the milk in a steady stream and beat all the while. Whisk the sauce until it boils, reduce the heat and simmer for 20 minutes. After this time add cream or more milk to get the required consistency, season with salt and pepper.
• Stir the chicken pieces and vegetables into the white sauce.
• Cut your puff pastry into 5-inch squares. Place a serving of the chicken mixture in the centre of each piece of puff pastry. Fold up the four corners to create a purse shape and seal them like a pillow in the middle by pinching them together with moistened fingers. Brush the top of each pillow with milk and place them on a non-stick baking sheet. Cook them in the oven until puffed and golden.

GARLIC HERB CHICKEN PILLOWS

Steps:

• Preheat the oven to 350˚F.
• Combine the shredded chicken, cream cheese, parmesan, milk, garlic, oregano, basil, thyme, and green onion in a large bowl, and mix until combined.
• Unroll the crescent rolls and press the diagonal seams together. Then separate them into 4 equal rectangles. Repeat with the second package.
• Fill each rectangle with 1/8 of the chicken mixture, then pull the edges over the top and close to make a round pillow. Repeat with remaining pieces, and then place each one seam side down on a greased baking sheet.
• Brush the top of each pillow with butter then sprinkle with bread crumbs.
• Bake for 18-23 minutes or until the dough is cooked and the tops are golden brown.

CHICKEN PILLOWS

Steps:

• Cut the chicken into 1 cubes. Combine lemon juice, oil, garlic,oregano and salt in a small bowl, mix well. Add the chicken pieces and coat with marinade. Cover and refrigerate overnight. 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 siccors 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 midpoint, fold left and right edges toward the center over filling and continue rolling forming a neat package. Brush all over with butter and place seam-side down on a jelly-roll pan. Repeat with remaining chicken and phyllo. Bake in a hot 400 degree oven for 20 minutes. NOTE: These crisp garlicky chicken pastries can be put together way ahead of time and frozen unbaked. Remove from the freezer just before baking. Bake at 400 degree oven for 15 minutes.