Creamy Parmesan Chicken Pillows (Print Version)
# Ingredients:
→ Chicken Pillows
01 -
100 g Panko breadcrumbs
02 -
2 cans (227 g each) crescent roll dough from the fridge
03 -
Salt and black pepper, just sprinkle to your liking
04 -
1/2 tablespoon dried minced onion
05 -
1/2 tablespoon dried chives
06 -
113 g cream cheese, let it get soft first
07 -
60 ml melted salted butter
08 -
2 cups (about 300 g) cooked chicken breast, shredded
→ Creamy Parmesan Sauce
09 -
24 g all-purpose flour
10 -
355 ml whole milk
11 -
60 g fresh Parmesan, grated up
12 -
1/4 teaspoon black pepper
13 -
1/4 teaspoon salt
14 -
1 chicken bouillon cube or about 5 g bouillon granules
15 -
45 g salted butter
# Instructions:
01 -
Take your hot chicken pillows right from the baking tray, pour plenty of that creamy Parmesan sauce on top, and dig in while they're fresh.
02 -
Shake in the Parmesan, stir until it all melts together. If it's super thick, go ahead and splash in more milk until it loosens up. Pull it off the heat now.
03 -
Slowly pour in the milk. Toss in your bouillon, salt, and some black pepper. Let it bubble and keep stirring until it's nice and thick. This'll take about 5 to 10 minutes.
04 -
Start the sauce while those pillows bake. Drop the butter in a saucepan on medium, let it melt, then whisk in the flour. Stir nonstop for 1 or 2 minutes until it starts to puff up and gets a little color.
05 -
Place all your buffed-up pillows onto the baking sheet. Pop them in the oven you already warmed up and leave them there 20 to 25 minutes, until they've turned golden all over.
06 -
Roll each pillow through the melted butter. Once they're coated, dunk them in Panko crumbs so every side's got a little crunch. Tap off the extra bits.
07 -
Scoop roughly 3 tablespoons of your chicken mix into the middle of each rectangle. Bring the corners together over the filling, press those edges tight to seal them up like a ball. Keep going till they're all filled.
08 -
Carefully spread out the crescent dough. Grab two triangles and press them together, pushing at the seams to get a rectangle. You want to end up with a total of 8 rectangles.
09 -
Toss the shredded chicken, soft cream cheese, both dried chives and minced onion, a pinch of salt and pepper in a big bowl. Mix it up till everything looks evenly combined.
10 -
Fire up the oven to 175°C. Grab a baking tray, spray it with some oil or line it with paper so nothing sticks, and set it to the side.
# Notes:
01 -
Pinch shut any seams in the crescent dough really well or the filling will sneak out when baking.
02 -
Want the sauce lighter? Just add more milk and stir till you like the texture.