Pesto Chicken Pillows Recipes

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.

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 PIZZA PILLOWS

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.

PHYLLO-WRAPPED PESTO CHICKEN

Steps:

• Brush two phyllo sheets with butter; stack one sheet on the other. Brush top with butter. Form five additional stacks. , Flatten chicken; place one piece of chicken on each phyllo stack, with the long side of chicken 1 in. from the long side of the phyllo. Sprinkle with pepper. Place 2 tablespoons pesto on each; top each with a slice of cheese. Fold bottom edge of phyllo over chicken; fold in short sides and roll up. , Place seam side down in a greased 15x10x1-in. baking pan. Brush with remaining butter. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear and pastry is golden brown.

CHICKEN PESTO PINWHEELS RECIPE BY TASTY

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!

PESTO CHICKEN GARLIC KNOT SLIDERS RECIPE BY TASTY

Steps:

• Cut pizza dough into eighths. (Each ball of dough should yield 8 even-sized pieces of dough, for a total of 16).
• Using your hands, roll each piece of dough into a thin strip about 7 inches (18cm) long. Then carefully tie them into a knot, tucking the loose ends of dough underneath.
• Place each tied knot on a baking sheet or casserole dish with high sides, nestling them close together in a 4x4 in (10x10-cm) grid. Once all the knots are placed in the dish, cover and let rest for 10 minutes.
• Preheat oven to 400˚F (200˚C).
• Uncover and bake for 12 minutes or until the slider buns are golden brown and no doughy grey bits remain.
• Once the knots are out of the oven, lower the oven temperature to 350˚F (180˚C).
• Allow the knots to cool, carefully remove them from the baking dish and cut the grid horizontally,creating both a top and bottom piece.
• NOTE: It's helpful to hold the knots together with a towel on top while cutting them horizontally, as the motion of the knife might cause some of them to pull apart.
• Return the bottom half of the knot-grid to the original baking dish. Evenly layer the bread with cooked chicken, followed by the pesto and mozzarella cheese. Place the top half of the garlic knots on top.
• Mix together melted butter, garlic, and parsley. Brush mixture liberally over the top of the knots.
• Bake at 350˚F (180˚C) for an additional 10 minutes until the tops of the knots are golden brown and cheese is melted.
• Pull apart for individual sliders.
• Enjoy!

EASY PESTO CHICKEN SKILLET

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.