Chicken Pesto Pillows
photo by Charmie777
- Ready In:
- 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.
Questions & Replies
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Omg! This recipe is amazing! I've made it 3 times, forgot to come back and review. It was perfect! I made it 2 nights back to back because my husband couldn't get enough of it :) ... Trust me, says a lot since he's a very picky eater! My 5 year old loved it as well. <br/>Also, I used pepper jack cheese slices instead.
Very good. A little different way of serving plain old chicken. Red sauce added some nice flavor and made it taste like chicken parmesan. The prep. seemed a little time consuming and it was difficult to transfer from prep area to baking pan, it started to fall apart. I would recommend assembling each one in the baking pan.
Everyone really enjoyed these. I cut into six pieces of pastry. I made one vegetarian using tomato slice instead of chicken and was told it was better than the chicken version. Next time will dice chicken instead of whole. My daughter who feels everything needs a sauce loved as is. Might try combo of chicken and tomato next time.
Yum! I browned bite-sized pieces of chicken and mixed them with pesto before folding them into a package - completely forgetting to add the mozzerella cheese I had shredded! I stored them overnight in the fridge then baked them up for dinner the next day. During the last couple of minutes I added that mozzarella on top of each package and let it melt. They were fantastic. There's no question that the mozzarella SHOULD have gone inside (where, hopefully, it will end up next time I make this), but it's nice to know that I can mess up this recipe and still have it turn out well :) These are simple, you can make them ahead, and yet they're so elegant looking to serve for company! Thank you!