"Note: read through the recipe completely before making these as there are a couple of advance steps (cooking the chicken, making the rolls). Much of it can be done in advance. I often make the filling a day or so ahead of time. Lately when I've made them, I've used a bit less dough for each little pillow; I weighed it tonight and it's about 2 ounces of dough flattened. Doing that, I got about 28 per batch - which means I can freeze half for another meal...."
INGREDIENTS
•
4 large boneless, skinless chicken breasts (about 2 1/2 – 3 pounds)
•
2 packages (8 ounces each) cream cheese, light or regular, softened to room temperature
•
1 teaspoon garlic powder
•
1 teaspoon salt
•
1 batch buttery crescent rolls
•
1/2 cup (1 stick) butter, melted
•
2 cups panko bread crumbs
•
1/2 cup freshly grated Parmesan cheese
•
3 tablespoons butter
•
3 tablespoons flour
•
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
•
1/2 teaspoon salt
•
1/4 teaspoon black pepper
•
1 1/2 cups milk
•
3/4 cup freshly grated Parmesan cheese
•
1 cup sour cream, light or regular