Chicken Pillows with Creamy Parmesan Sauce

I learned tonight that onion powder looks very identical to garlic powder. They're in the same type/color container, too. It's a good thing I noticed this difference right when it happened, versus after the chicken pillows came out of the oven. I ended up scooping the top layer of chicken right outta the bowl and tossing it. I guess my blog title can be perfectly fitting sometimes...   The onion powder is now on the opposite side of the cabinet.

These little pillows of love were just perfect for an overcast day. Ryan got off work early, so he walked in right when these came out of the oven. We all (including the manchild) gobbled them up with some fresh pears and green beans (excluding Ryan... he hates green beans with a passion) and headed straight to the park to enjoy the evening. The chicken pillows were so filling, and very rich with creamy parmesan flavor. I loved how the inside filling was so warm and scrumptious, but the outside biscuit layer was crispy - with the parmesan sauce slathering every bite along the way. I cut the recipe in half, and it was plenty for our little family. It made about 8 pillows, and we had 4 left over.

Mel has such a wonderful website - and has some really tasty ideas that I can't wait to try and devour. I didn't want to make her parmesan sauce, though, so I used my basic alfredo sauce and added a bunch of parmesan cheese. Also, her recipe calls for homemade rolls. Obviously I didn't want to... Pillsbury made my rolls tonight. Cut the prep time in half.

I like to think of these as the female version of beef wellington.

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Chicken Pillows with Creamy Parmesan Sauce
based on Mel's Kitchen Cafe but with my own adaptations to the rolls and sauce

Filling:

2 chicken breasts, cooked & shredded (I threw mine in the crock pot for 4 hours on high with 1 cup chicken bouillon, salt, pepper, garlic powder)

1 package light cream cheese

1/2 t garlic powder

1/2 t salt

Rolls and Coating:

1 package Pillsbury Jumbo Biscuits

1/2 stick of butter, melted

1 C panko bread crumbs

1/2 C freshly grated Parmesan cheese

Parmesan Sauce:

2 T butter

2 T flour

1 1/2 C milk
1 t minced garlic
1/2 C freshly grated Parmesan cheese
salt
pepper

Preheat oven to 375 degrees. 

Cook the chicken however the heck you want to, then shred it. 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.

Pop open your jumbo biscuits and flatten each of them out to about 1/4 an inch. Spoon about 1/4 cup of the chicken mixture into the center. Fold up all sides and pinch together to seal well. 

When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl. One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on a greased cookie sheet.

Bake for about 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.

While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter and add minced garlic. 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, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn't burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat. 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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