Chicken Pillows Creamy Parmesan (Print Version)
# Ingredients:
→ Chicken Pillows
01 -
2 cups (approx. 300 g) cooked, shredded chicken breast
02 -
113 g cream cheese, softened
03 -
1/2 tablespoon dried chives
04 -
1/2 tablespoon dried minced onion
05 -
Salt and black pepper, to taste
06 -
2 cans (227 g each) refrigerated crescent roll dough
07 -
60 ml salted butter, melted
08 -
100 g Panko breadcrumbs
→ Creamy Parmesan Sauce
09 -
45 g salted butter
10 -
24 g all-purpose flour
11 -
1 chicken bouillon cube or 5 g chicken bouillon granules
12 -
1/4 teaspoon salt
13 -
1/4 teaspoon black pepper
14 -
355 ml whole milk
15 -
60 g freshly grated Parmesan cheese
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a baking sheet or line with parchment paper and set aside.
02 -
In a large bowl, thoroughly combine shredded chicken breast, softened cream cheese, dried chives, dried minced onion, salt, and black pepper until blended.
03 -
Unroll crescent dough and press together two triangles to form one rectangle, ensuring seams are sealed. You should have 8 rectangles in total.
04 -
Place approximately 3 tablespoons of chicken filling in the center of each rectangle. Fold corners over filling and press edges to seal, forming a ball. Repeat for all parcels.
05 -
Dip each formed pillow into melted butter, then coat evenly in Panko breadcrumbs, shaking off excess.
06 -
Arrange pillows on the prepared baking sheet. Bake in the preheated oven for 20–25 minutes, or until golden brown.
07 -
While the pillows bake, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1–2 minutes until golden and bubbling.
08 -
Gradually whisk in milk. Add chicken bouillon, salt, and black pepper. Continue stirring over medium heat until the sauce thickens and begins bubbling, about 5–10 minutes.
09 -
Stir in grated Parmesan cheese and continue stirring until fully melted. Remove sauce from heat. If needed, thin with extra milk to desired consistency.
10 -
Serve pillows warm from the oven, drizzled generously with creamy Parmesan sauce.
# Notes:
01 -
Ensure crescent dough perforations are well-sealed to prevent filling leakage during baking.
02 -
Parmesan sauce can be thinned with additional milk for a lighter consistency.