Chickenpillows Recipes

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:

• Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool.
• Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions.
• Combine all filling ingredients. Reserve.

Steps:

• Combine cream cheese, softened butter, and pepper.
• Mix well.
• Add the cooked chicken pieces.
• In a separate bowl, put crushed stuffing.
• Roll out each crescent roll and put 2 heaping tbsp. of chicken mixtures in center.
• Fold over crescent roll and pinch edges.
• Dip each one in melted butter and then roll in crushed stuffing.
• Place them on a cookie sheet and cook for 20 minutes at 375 degrees F.
• Make sauce by heating them in pan on the stove.
• Pour a little over each chicken pillow when serving.

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Steps:

• Mix flour and Creole seasoning together in a shallow bowl. Dredge chicken through the flour mixture, shaking of excess.
• Heat oil in a skillet over medium-heat. Cook chicken in the hot oil until browned, about 2 minutes per side. Add diced tomatoes with green chile peppers, pickles, vinegar, capers, and garlic to chicken; simmer until chicken is no longer pink in the center, about 10 minutes more.