- 5
Ingredients
- Filling:
- 2 2 2 1/2 3 skinless chicken breasts (about 2 1/2 – 3 pounds)
- 4 4 to oz. cream cheese, light or regular, softened to room temperature
- 1/4 1/4 1/4 teaspoon garlic powder
- 1/4 1/4 1/4 teaspoon salt
- Roll Dough:
- 1 1 1 cup milk
- 1/3 1/3 1/3 cup yellow corn meal
- 1 1/2 1 1/2 3/4 + 3/4 tsp. instant yeast
- 1/4 1/4 1/4 cup (1/2 stick) butter
- 1/6 1/6 1/6 cup granulated sugar
- 1/2 1/2 1/2 teaspoon salt
- 1 1/2 1 1/2 1/2 large eggs
- 2 1/2 2 1/2 3 to 3 cups flour (I used closer to the lesser amount)
- Dough Coating: (Note: Could half this amount)
- 1/4 1/4 1/4 cup (1/2 stick) butter, melted
- 1 1 1 cup panko bread crumbs
- 1/4 1/4 1/4 cup freshly grated Parmesan cheese
- Parmesan Sauce: (Note: Could half this amount)
- 1 1/2 1 1/2 1/2 tablespoons butter
- 1 1/2 1 1/2 1/2 tablespoons flour
- 1/2 1/2 1/2 teaspoon chicken bouillon granules
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon black pepper
- 3/4 3/4 to to milk (I needed to use a lot more to thin)
- 1/4 1/4 1/8 + 1/8 cup freshly grated Parmesan cheese
- 1/2 1/2 1/2 cup sour cream, light or regular
Preparation
Step 1
Cook the chicken (or use already cooked, shredded chicken) & season with salt & pepper, when cooled slightly, shred or cut into small pieces. In a medium bowl combine the chicken, cream cheese, garlic powder and salt and mix until well combined. Set aside or refrigerate until ready to use.
FOR THE DOUGH: Heat the milk to just below a boil so bubbles are just appearing around the edges. Add the cornmeal SLOWLY, WHISKING CONSTANTLY until thickened, lowering the temperature if needed so the mixture doesn’t boil.
Pour the cornmeal/milk mixture into the bowl of a stand mixer and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix well using paddle attachment.
Add the salt and eggs. Mix well. Switch to the dough hook and add the flour gradually until a soft dough forms. Knead for 5-8 minutes.
Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled. Deflate the dough and separate into 12, 2.2 oz pieces. One by one, flatten each dough piece slightly and spoon about 1/4 cup of the chicken/cream cheese mixture into the center. Fold up all the sides and pinch them together to seal well.
When all the chicken pillows have been formed, combine the panko crumbs and Parmesan cheese in a bowl or flat dish (like a pie plate). One by one, dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down about 2 inches apart on baking trays lined with parchment paper, a silpat liner or lightly greased.
Bake in a preheated oven at 375 degrees F for 18-20 minutes, until the chicken pillows are lightly golden brown and the dough is baked through.
While the rolls are baking, prepare the sauce. In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with milk if needed.
Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.