Chicken pillows with fruit dip and cinnamon pita chips

Chicken Pillows


Cooking spray

1 Deli rotisserie chicken (lemon pepper or other)

10 saltine crackers, coarsely crushed

3 tablespoons fresh Italian parsley, finely chopped

1 (8-oz) can reduced-fat crescent dough

8 oz Deli NY-style potato salad

1/2 cup shredded sharp Cheddar cheese

1/2 cup frozen green peas

1 large egg, beaten (or 1/4 cup egg substitute)

1 cup condensed fat-free reduced-sodium cream of chicken soup

1/2 cup half-and-half (or milk)


? Preheat oven to 375°F. Coat baking sheet with spray.

? Remove chicken (breast only) from bones; shred chicken (about 2 cups).

? Crush saltines; chop parsley.


1. Unroll dough and separate dough into 4 long rectangles (press diagonal perforations to seal).

2. Combine chicken, potato salad, cheese, and peas; divide mixture onto one-half of each rectangle of dough. Fold other half of dough over top of chicken; pinch seams closed on all sides and place on baking sheet

3. Brush egg over top of dough, then coat with saltine crumbs. Bake 20-22 minutes or center is hot and tops are golden.

4. Combine soup and half-and-half in small saucepan on low; cook and stir 2-3 minutes or until hot. Stir in parsley. Spoon sauce onto four serving plates; place chicken pillow on top of sauce. Serve.

CALORIES (per 1/4 recipe) 650kcal; FAT 38g; CHOL 125mg; SODIUM 1170mg; CARB 49g; FIBER 2g; PROTEIN 32g; VIT A 20%; VIT C 15%; CALC 15%; IRON 20%

Fruit Dip and Cinnamon Pita Chips


1 cup frozen vanilla whipped frosting

1 cup fresh strawberries, quartered

1/2 teaspoon sugar-free strawberry/banana gelatin

2 cups Deli cinnamon sugar pita chips


? Place frosting in medium bowl to soften.

? Cut strawberries into quarters.


1. Stir gelatin mix into frosting until blended.

2. Transfer to 4 small serving bowls; top each with strawberries. Serve with pita chips.

CALORIES (per 1/4 recipe) 280kcal; FAT 12g; CHOL 0mg; SODIUM 210mg; CARB 40g; FIBER 3g; PROTEIN 3g; VIT A 0%; VIT C 40%; CALC


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