Description
Discover the secret to making Chicken Pillows with Creamy Parmesan Sauce. Learn step-by-step how to create a delicious, comforting meal that everyone will love.
Ingredients
- 4 large boneless skinless chicken breasts (about 2 1/2 – 3 pounds (1.36 kg))
- 2 packages (8-ounce s each) light or regular cream cheese, softened to room temperature
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) salt
- 1 batch crescent rolls
- 1/2 cup (120 ml) butter, melted
- 2 cup (480 ml) s panko bread crumbs
- 1/2 cup (120 ml) freshly grated Parmesan cheese
- 3 tablespoon (45 ml) s butter
- 3 tablespoon (45 ml) s flour
- 1 cube chicken bouillon, or 1 teaspoon (5 ml) chicken bouillon granules
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 1/2 cup (360 ml) s milk
- 3/4 cup (180 ml) freshly grated Parmesan cheese
- 1 cup (240 ml) sour cream, light or regular
Instructions
- First, prepare the chicken by cooking it (or use pre-cooked, shredded chicken). I suggest placing the chicken breasts in a slow cooker with 2 cups of chicken broth, seasoned with salt and pepper, and letting it cook on a low setting for 6 hours. Once cooked and slightly cooled, shred or chop the chicken into small pieces. In a medium-sized bowl, blend the chicken with the cream cheese, garlic powder, and salt until well-mixed. Keep it aside or refrigerate until you’re ready to proceed.
- Prepare the crescent rolls as instructed in the recipe. After the first rise, punch down the dough and divide it into two portions. Roll each portion into a rectangle measuring 13×20 inches, then cut each rectangle into 12 pieces by slicing it lengthwise in half and each half into six segments. Gently flatten each dough piece and place roughly 1/4 cup of the chicken and cream cheese mixture in the middle. Fold the edges up and pinch them together firmly to seal.
- Once all the chicken parcels are prepared, mix the panko crumbs and Parmesan cheese in a bowl or shallow dish. Dip each parcel in the melted butter, then roll it in the panko and Parmesan mixture. Arrange them seam-side down, spaced about 2 inches apart, on baking sheets lined with parchment paper, a silicone liner, or lightly greased.
- Bake these parcels in an oven preheated to 375°F for 18-20 minutes, until they are lightly golden and the dough is fully cooked.
- While the parcels are in the oven, make the sauce. In a medium saucepan, melt the butter. Add the flour and whisk over medium heat for 1-2 minutes, stirring continuously, until the mixture is golden and bubbly. Gradually incorporate the milk while stirring, then add the chicken bouillon, salt, and pepper once all the milk is added. Continue to stir over medium heat until the sauce thickens and bubbles, about 5-10 minutes, adjusting the heat as needed to prevent burning. Mix in the Parmesan cheese and stir until melted. Take the sauce off the heat and blend in the sour cream. Add a bit more milk to thin the sauce if necessary.
- Serve the freshly baked parcels warm, topped with the Parmesan cream sauce.
Notes
- Make sure the cream cheese is completely softened to blend smoothly with the chicken.
- Toast panko bread crumbs in a dry pan until golden for enhanced flavor.
- Whisk continuously when adding milk to the sauce for a smooth consistency.
