CHICKEN PILLOWS
Items/Ingredients you will need:
- 2-3 chicken breasts or 6 chicken tenders OR 2 cans of pre-cooked salted chicken (if you are really short on time)
- 1 block of cream cheese (or more or less depending on your preference)
- 1 can of Pillsbury Crescent rolls Big & Flaky (yields 6)
- 2 teaspoons Salt
- baking pan
- 1 medium pot
- Pre-heat oven according to the crescent rolls you have purchased or made. Usually 350 degrees.
- Boil chicken in medium pot with 1/2 inch of water covering the chicken and add salt. If you do not add the salt, your chicken will taste very bland. Boil for approximately 10-15 minutes on medium high. When the water froths, check the chicken to see if it is done. I usually let it froth for about 3-5 minutes before I consider it done. Drain and rinse briefly with cold water. Shred the chicken either with two forks by hand or in a food processor.
- Add the block of cream cheese by thirds into the shredded chicken and mix until all the chicken is well coated.
- Roll out crescent rolls and scoop about a tablespoon of chicken mixture on the large part of the triangle and roll up. Bake in oven according to the directions. Usually 11-14 minutes.
SIDE DISHES I LIKE TO SERVE THIS WITH
- Steamed vegetables. You can never go wrong with them.
- Rice Pilaf. A must with this recipe. Super easy to make as well.
- For every cup of rice you use add 1/3 cup of vermicelli. (if you don't have vermicelli, no sweat). Sautee rice and vermicelli in a large pot or skillet with butter or margarine for a few minutes on medium-high heat. (About one tablespoon butter for every cup of rice). Add up to two cans of chicken broth and 1 cup of water. I say two cans, because it depends on how much flavor you like. Add a couple dashes of basil if desired. Bring water to a boil then bring heat down to low and cover. Takes about 30 minutes.
- I would recommend starting the rice pilaf before you start the chicken pillows to ensure it will be done in time.