The Humpherys Family

Chicken Pillows with Parmesan Sauce

Recipe Added:  11/25/2011
Chicken Filling:
4 large B & S chicken
2 8-oz pkgs cream cheese, softened
1 tsp garlic powder
1 tsp salt

Rolls and Coating:
1 batch buttery crescent rolls
1/2 cup butter, melted
2 cups bread crumbs
1/2 cup grated Parmesan cheese

 Parmesan Sauce:
3 Tbsp butter
3 Tbsp flour
1 tsp chicken bouillon
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
3/4 cup grated Parmesan cheese
1 cup sour cream
Cook the chicken (or use already cooked, shredded chicken). Place the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When the chicken is cooked and cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.

Make Cornmeal Crescent Rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13x20-inch rectangle and cut each into 12 pieces (cut lengthwise in half and then each half into six pieces). One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch together to seal.

Preheat oven to 375. Combine the bread crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). Dip each chicken pillow in the butter, melted and roll in the crumb/Parmesan mixture. Place seam side down about 2 inches apart on sprayed or lined baking trays. Bake 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

Parmesan Sauce:  In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper after milk. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes. Reduce heat to avoid burning. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed. Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.
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