Tuesday, January 14, 2014

New Recipe: Pesto Chicken Pillows

I love anything with pesto so when I saw this recipe I knew we had to try it. These were super easy and so yummy. I made them according to the recipe except for one thing. You are supposed to use cream cheese for the filling but we're not huge fans so I used garlic and herb boursin cheese instead. I also halved this recipe because it made too much and it worked out great. The recipe below though is the full recipe which makes 8 pillows.

1 (8 ounce) package cream cheese, softened (we used boursin cheese)
¼ cup basil pesto
2 tablespoons sliced green onions
2 cups cooked chicken, shredded
2 (8 ounce) packages Pillsbury® Crescent Rolls
¼ cup melted butter
2 cups seasoned Panko crumbs

1. Preheat oven to 350 degrees F and line a baking sheet with foil. Spray the foil lightly with cooking spray.

2. In a medium bowl add the cream cheese, pesto, green onions, and chicken. Stir until combined. Salt and pepper to taste.

3. Unroll the crescent dough. Take two triangles and press them together to form a rectangle.

4.Spoon about ½ cup of the chicken mixture in the center of the rectangle and bring the corners of the crescent dough together, pinching to seal.

5. Place the Panko crumbs on a plate. Dip each chicken pillow in the melted butter (or brush it on using a pastry brush) and roll it in the Panko crumbs.

6. Place the chicken pillows seam side down on the prepared baking sheet.

7. Bake for 20-25 minutes or until chicken pillows have turned golden brown.

8. Enjoy!

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