Pesto Chicken Pillows Recipes

CHICKEN PESTO PILLOWS

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.

PESTO CHICKEN PILLOWS

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.

ONE-POT CHICKEN PESTO PASTA

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.