Monday, June 16, 2008

Chicken Pillows

I had these at a church luncheon/planning meeting several years ago in England. Not much planning got done, but all the ladies sure ate plenty. Me included! I asked the hostess for her recipe and have enjoyed the results many times since.

1 can croissant dough

2 small chicken breasts, poached and shredded
1/4 cup sour cream and cream cheese
enough mayo to make it moist, like a chicken salad
2 stalks chopped green onions
1 large handful fresh parsley, chopped
1/2 cup shredded cheddar cheese + 1/4 cup parmesan cheese

Crumb topping:
1/4 cup melted butter
1/2 cup italian breadcrumbs mixed with 1/4 cup parmesan cheese.

Lay out a triangle of croissant dough. Roll out a little to flatten the wide section. Place a heaping tablespoon of filling at the wide end. Gently roll up like you normally would a croissant. Tuck sides in, small end then longer end. Seal up edges.

Dip in melted butter, then roll in bread crumbs. Lay out on baking sheet, leaving a few inches in between pillows.

Bake at 375, for about 15 minutes. They should be golden brown and have gotten slightly puffy. Let sit for a few minutes before serving.

2 Tasty Tidbits:

Stephanie said...

Oh, those look so good!

How do you poach chicken?

Michelle said...

Steph, put the chicken in a pan and cover with water. Boil until it's done. I like to use bullion cubes in the water, or herbs for flavor. It's really easy! I do it for chicken salad, enchiladas, anything that needs cooked chicken and I don't have leftovers. You can do breasts or thighs/drumsticks.