Lip Smacking Chicken Pillows Recipes

LIP-SMACKIN' BBQ CHICKEN

Steps:

• In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

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 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 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:

• 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:

• 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.