• 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.