Description
Delicious chicken pillows filled with cream cheese and herbs, served with a creamy Parmesan sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 sheets puff pastry sheets
- 8 ounces full-fat cream cheese
- 1/4 cup fresh chives
- 1/4 cup fresh parsley
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups heavy cream
- 2 cloves fresh garlic
- 1 cup chicken broth
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 large egg
- 1 tablespoon water
Instructions
- First, take your boneless, skinless chicken breasts and dice them into uniform 1/2-inch cubes. Season them generously with salt and black pepper.
- Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken and cook, stirring occasionally, until it’s fully cooked through and lightly golden, about 5-7 minutes. Remove the chicken from the skillet and set aside to cool slightly.
- In a medium bowl, combine the cooled cooked chicken, softened cream cheese, minced fresh chives, and minced fresh parsley. Mix everything together really well with a spoon or your hands until it’s evenly combined. Taste and adjust seasoning if needed.
- Lightly flour a clean work surface. Carefully unfold one sheet of thawed puff pastry. If it’s too firm, let it sit for another 5-10 minutes. Gently roll it out slightly with a rolling pin to smooth any creases and make it a bit thinner, aiming for about a 10×12 inch rectangle.
- Using a sharp knife or a pizza cutter, cut the pastry sheet into 6 equal squares.
- Place about 2 tablespoons of the chicken and cream cheese filling in the center of each pastry square. Don’t overfill them, or they’ll be hard to seal.
- To form the pillows, bring two opposite corners of the pastry square together over the filling and pinch them firmly to seal. Then, bring the other two opposite corners together and pinch them to seal, creating a small bundle.
- Repeat this process with the remaining puff pastry sheets and filling. As you assemble them, place the chicken pillows on a baking sheet lined with parchment paper.
- In a small bowl, whisk one large egg with a tablespoon of water to create an egg wash. Brush the tops and sides of each chicken pillow with the egg wash.
- Preheat your oven to 400°F (200°C).
- Bake the chicken pillows for 20-25 minutes, or until the pastry is puffed, golden brown, and cooked through.
- Once baked, remove the pillows from the oven and let them cool on the baking sheet for a few minutes while you prepare the sauce.
- In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant.
- Whisk in 3 tablespoons of all-purpose flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 1 cup of chicken broth until smooth, ensuring there are no lumps.
- Slowly pour in 1 1/2 cups of heavy cream, whisking constantly. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer gently for 3-5 minutes, whisking occasionally, until it thickens to your desired consistency.
- Remove the saucepan from the heat and stir in 1 cup of freshly grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Season the sauce with salt, black pepper, and a pinch of red pepper flakes (if using). Taste and adjust seasonings as needed.
- To serve, arrange a couple of warm chicken pillows on each plate. Spoon a generous amount of the warm Creamy Parmesan Sauce over the top. Garnish with a sprinkle of fresh parsley or chives, if desired.
Notes
- Make sure to use thawed puff pastry for easier handling.
- Adjust the seasoning in the filling and sauce to your taste.
- These pillows can be made ahead of time and frozen before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pillow