FOOD
Chicken Parmesan Pillows
Crispy breaded chicken pillows?! It was love at first bite.
FOOD
Chicken Parmesan Pillows
Crispy breaded chicken pillows?! It was love at first bite.
Ingredients
- 1 package crescent rolls
- 1 chicken breast, thinly sliced
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt
- Pepper
- Olive oil
- 8 ounces mozzarella cheese
- Marinara sauce, for dipping
- For the dredge:
- 2 cups Italian-style breadcrumbs
- 1 cup Parmesan cheese
- 3 eggs, beaten
- 3 cups all-purpose flour
- Oil, for frying
Steps
- In a bowl, combine the chicken breast, dried parsley, dried thyme, dried oregano, salt, pepper and olive oil and toss to combine. Place chicken on a medium-high pan and cook on both sides until the internal temperature reaches 165 degrees. Once cooked, take chicken off the pan and allow to cool.
- Using two pieces of the crescent dough, form a rectangle. Top one side of the dough with cheese and a piece of chicken. Add another layer of cheese over the chicken, and fold over the crescent dough so that it forms a pillow. Crimp the edges of the dough to properly seal closed.
- In a small bowl, combine the breadcrumbs and the Parmesan cheese. Set up a dredging station with the beaten eggs, flour and breadcrumb mixture. Dredge each pillow by coating with flour first, then egg, and then the breadcrumb mixture. Shake off any excess breadcrumbs.
- In a large heavy-bottomed stock pot or deep-fryer, heat vegetable oil to 350 degrees. Carefully add 1 or 2 pillows at a time and cook until golden brown. Remove and drain on a cooling rack.
- Place all the pillows on a lined baking sheet, and put in a 350 degree oven for 10 minutes. Allow to cool slightly before serving. Serve alongside marinara sauce for dipping.