Preparation

• To begin, cook the chicken (or use already cooked, shredded chicken). Preferably, put the chicken breasts in 2 cups chicken broth seasoned with salt and pepper in the slow cooker and cook on low for 6 hours. When cooked, 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.
• Make the buttery crescent rolls according to the recipe but after the first rise, deflate the dough and separate into two pieces. Roll each piece of dough into a 13X20-inch rectangle and cut each rectangle into 12 pieces. Flatten each dough piece slightly and spoon about ¼ cup of the chicken/cream cheese mixture into the center. Fold up the sides and pinch together to seal well.
• When all chicken pillows are formed, combine panko crumbs and Parmesan cheese in a bowl. Dip each chicken pillow in the melted butter and roll in the panko/Parmesan mixture. Place seam side down on baking trays lined with parchment paper.
• Bake in a preheated oven at 375 degrees F for 18-20 minutes until lightly golden brown.
• While baking, prepare the sauce. Melt butter in a medium saucepan, whisk in flour, cooking over medium heat until golden. Slowly whisk in milk and stir in the chicken bouillon, salt, and pepper. Cook until the sauce thickens, stirring constantly. Stir in Parmesan cheese until melted, then add sour cream. Thin the sauce if needed.
• Serve the rolls warm from the oven with Parmesan cream sauce drizzled over the top.