Chicken Pesto Pillows Recipes

Steps:

• In a large pan, heat olive oil and add chicken thighs.
• Season with salt and pepper. When the chicken is completely cooked through, remove from pan.
• Slice into strips, and set aside.
• Add green beans and cook until crisp tender.
• Return the chicken strips to the pan, then add tomatoes and pesto. Stir until fully incorporated.
• Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.
• Enjoy!

Steps:

• Preheat oven to 425º.
• Slice or pound chicken into thin pieces.
• Brown lightly in pan coated with cooking spray.
• Place in refrigerator until ready to use.
• Thaw puff pastry according to package directions.
• Roll out each sheet into slightly larger rectangle.
• Cut each sheet into 4 equal pieces.
• Remove chicken from refrigerator, and cut into pieces small enough to fit on half of each pastry square.
• On each pastry square, place one piece chicken, one slice of mozzarella cheese, and 1 tablespoon of pesto sauce.
• Brush half the edges of each pastry square with egg wash mixture. Fold over and seal with fork.
• Transfer to cooking sheet sprayed with nonstick cooking spray. Brush top of each pillow with egg wash.
• Bake at 425º until golden brown, approximately 20 minutes.
• Serve with any remaining pesto sauce, or heated spaghetti sauce if desired.

Steps:

• Preheat oven to 350 degrees F. Mix together chicken, softened cream cheese and pesto sauce until fully combined. Unwrap crescent rolls and lay one across your hand, place about 1/4 cup filling in the middle. Fold the corners together in order to enclose the filling, pinching all seams closed and then shaping into a pillow shape. Repeat with each crescent roll. Dip each pillow in melted butter and then roll in the bread crumbs and place on baking sheets, 2 inches apart. Bake for about 20 minutes or until golden brown. Meanwhile, prepare the sauce: Mix cream of chicken soup, evaporated milk, basil and any leftover chicken mixture in a medium saucepan over medium heat. Stir and heat until combined and heated through. Serve pillows warm with rice and sauce.

Steps:

• Heat about 2 inches of vegetable oil in a large pot or Dutch oven to 365 degrees F.
• Lay out the wonton wrappers on your work surface. Brush each entire wrapper with egg wash. Top each with a heaping tablespoon of mozzarella, a crumble of sausage, 1/2 teaspoon pesto and 1/2 teaspoon Parmesan, leaving space around the edges. Fold the corners of each wrapper into the center to make a square. Press to seal.
• Fry the sealed pockets in 2 batches, turning occasionally, until crisp and golden brown all over, 3 to 4 minutes per batch. Season lightly with salt and sprinkle with Parmesan while still hot. Serve hot, with marinara for dipping.

Steps:

• Season chicken with Italian seasoning, salt, and pepper.
• Melt butter in a skillet over medium-high heat. Add chicken; cook and stir for about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer chicken to a bowl and keep warm.
• Pour chicken broth into the skillet and add gemelli. Reduce heat to medium and cook for 8 minutes. Add broccoli and cook, stirring occasionally, until completely cooked, about 5 more minutes.
• Add tomatoes and cook for 3 minutes. Stir in Parmesan cheese, whipping cream, and pesto until combined. Return chicken to the skillet and cook until heated through, about 3 minutes.

Steps:

• Mix chicken, softened butter and cream cheese together.
• Place by heaping spoons full in the middle of the crescent roll and roll up.
• Roll crescent roll in melted butter and then in bread crumbs.
• Place on cookie sheet and bake at 350 degrees until brown, about 10-15 minutes.
• Serve with mashed potatoes and chicken gravy.

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
• Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
• Starting from a short end, carefully roll up the puff pastry to form logs.
• Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
• Bake for 20-25 minutes, or until golden brown.
• Sprinkle with chopped parsley, then serve.
• Enjoy!