Lip Smacking Chicken Pillows Recipe

Name: Lip Smacking Chicken Pillows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breasts, 5 cutlets sliced thin; salt, to taste; pepper, to taste; dried basil, to taste; 1/8 - 1/4 teaspoon cayenne, to taste; Filling; 1/4 cup pine nuts, toasted and divided in half (optional); 15 baby spinach leaves, washed and dried; 5 tablespoons sun-dried tomatoes packed in oil; 1 1/2 ounces asiago cheese, cut into 5 strips; Coating; 1 cup flour; 1 egg, whisked; Frying; 1 tablespoon olive oil; 1 tablespoon butter; Sauce; 2 garlic cloves, minced; 1/3 cup white wine; 1 cup chicken stock; Garnish; fresh basil; fresh parsley

Servings: persons

1 1/2 lbs chicken breasts, 5 cutlets sliced thin
salt, to taste
pepper, to taste
dried basil, to taste
1/8 - 1/4 teaspoon cayenne, to taste
Filling
1/4 cup pine nuts, toasted and divided in half (optional)
15 baby spinach leaves, washed and dried
5 tablespoons sun-dried tomatoes packed in oil
1 1/2 ounces asiago cheese, cut into 5 strips
Coating
1 cup flour
1 egg, whisked
Frying
1 tablespoon olive oil
1 tablespoon butter
Sauce
2 garlic cloves, minced
1/3 cup white wine
1 cup chicken stock
Garnish
fresh basil
fresh parsley

1
Preheat oven to 325u00b0F.
2
Place one chicken breast cutlets between two pieces of clear plastic wrap; working from the center to the edges, pound the chicken lightly with a meat mallet, forming a rectangle about 1/4 inch thick; remove the plastic wrap.
3
Place all cutlets in a single layer on a work surface. Season both sides with salt, pepper, basil and cayenne.
4
Evenly distribute 1/2 the pine nuts (reserving 1/2 for garnish) on the cutlets, top with tomatoes, cheese and spinach leaves.
5
Roll up the chicken securing them up with string or tooth picks into bundles. Repeat with remaining chicken.
6
Coat each bundle with flour then dip into egg then back into flour.
7
Whisk the remaining flour (about 1-2 tablespoons) into 1/4 cup of the chicken stock and set aside.
8
In a large hot skillet cook chicken bundles in butter and oil 5-10 minutes turning until golden brown, adding additional butter if needed. Remove chicken and place in warm oven.
9
Place garlic in pan and saute for 2 minutes. Add 1/3 cup white wine to the garlic to deglaze the pan. Add chicken stock and the flour/stock mixture. Whisk till smooth and thicken if to thick add additional stock. Simmering for 5 minutes.
10
Remove chicken from oven top with sauce and garnish with pine nuts and fresh basil.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/2 lbs chicken breasts, 5 cutlets sliced thin, salt, to taste, pepper, to taste, dried basil, to taste, and more.

Yes, Lip Smacking Chicken Pillows falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lip Smacking Chicken Pillows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions