Chicken pillows- Kay style

Chicken pillows
1 1/2 pounds of chicken tenders
italian seasoning
Garlic powder
olive oil and butter: About a tablespoon of each
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heat butter and olive oil in frying pan.  Season chicken tenders with garlic powder and italian seasonings.
Brown chicken in skillet until done. remove and let cool.
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1 onion diced
2 stalks of celery diced
bell pepper diced
1 tablespoon olive oil
1 tablespoon butter
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heat olive oil and butter in same skillet you used for chicken. Saute onion, celery and bell pepper on low until soft and transparent. Remove and set aside.
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8 ounces of onion and chive cream cheese
2 tablespoons of butter softened
3/4 cup shredded cheese of your choice
salt and pepper to taste
the cooked chicken and Vegetable mixture
2 cans of crescent rolls
2 tablespoons melted butter
Italian breadcrumbs

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mix cream cheese and  butter and shredded choice, add chicken and veggie mixture.  Salt and pepper to taste. Set aside.  Unroll your crescent dough and press together two triangles to create a rectangle. Make sure to press together the perforations well, so filling won't ooze out.  You should have 3 or 4 rectangles depending on how many rolls came in can.
spoon about 3 tablespoons of chicken mixture into center of rectangle. Fold each corner over the center of the filling. Press together to cover filling entirely.  Shape into a ball. Repeat with all rectangles. Once all pillows are formed, dip each in melted butter and then into italian bread crumbs, shaking off excess. Place each coated pillow onto the greases cookie sheet. Bake for 20 to 25 minutes
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Gravy:
1 can cream of chicken
1 envelope chicken gravy mix
3/4 cup of water
1/2 tablespoon dried chives
2 to 3 tablespoons of sour cream
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In small saucepan, mix together cream of chicken soup, gravy mix, water and chives.  Bring to a boil and then reduce to a simmer. Just before spooning over pillows, stir in sour cream.