Description
Golden baked chicken pillows filled with creamy chicken and served with a smooth Parmesan sauce make a comforting, crowd-pleasing dinner.
Ingredients
Filling
- 4 large boneless, skinless chicken breasts (2½–3 lb)
- 16 oz cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon salt
Rolls and Coating
- 1 batch buttery crescent rolls
- ½ cup butter, melted
- 2 cups panko bread crumbs
- ½ cup freshly grated Parmesan cheese
Creamy Parmesan Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cube chicken bouillon or 1 teaspoon granules
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups milk
- ¾ cup freshly grated Parmesan cheese
- 1 cup sour cream
Instructions
- Cook chicken in boiling water until tender, about 15–20 minutes. Cool slightly, then shred or finely chop.
- In a bowl, mix chicken, cream cheese, garlic powder, and salt until smooth.
- Preheat oven to 375°F (190°C). Line a baking sheet.
- Spoon filling onto crescent roll dough, roll up, and seal edges to form pillows.
- Dip each pillow in melted butter, then coat with panko mixed with Parmesan.
- Place seam-side down and bake 20–25 minutes until golden.
- For sauce, melt butter in a saucepan, whisk in flour and bouillon. Slowly add milk, stirring until thickened.
- Remove from heat, stir in Parmesan, then sour cream until smooth.
- Serve chicken pillows warm with Parmesan sauce.
Notes
- Rotisserie chicken works well to save time.
- Seal dough edges firmly to prevent filling from leaking.
- Reheat leftovers in the oven for best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes