Saturday, February 27, 2010
Warm layered crescent roll doughs filled with a delicous cream cheese and chicken mix. A friend of mine has raved about her chicken pillows. But I had never tried to make them. Then, while browsing through my new Food Network Magazine, I saw a recipe for Chicken Pillows. I read the list of ingredients and tadah! I had them all. This is very easy to quick to make. I plan on having the items to make this on hand from now on for a last minute dinner. The crescent dough also now comes in sheets, so you don't have to worry about trying to pinch the seams of the triangles together.
1 skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
3 ounces cream cheese
2 tablespoons butter melted
1 (10 ounce) cans refrigerated crescent roll dough
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves. Cook until mostly done. Add onions and garlic, cook until onions are tender and chicken is lightly browned.
Add cream cheese and stir until it is melted and creamy. You may need to add just a splash milk if it needs to be thinned out slightly.
Preheat oven to 325 degrees F (165 degrees C).
Unroll croissants and divide in quarters to create 4 rectangles. You may need to pull the dough slightly to get them closer to a square shape. Place a quarter of the chicken mixture on each rectangle. Fold into balls.
Arrange balls on a large baking sheet. Brush with melted butter. Bake in the preheated oven 12 minutes, or until golden brown.
Posted by Jennifer Railsback at 11:44 AM