1Fill saucepan with enough water to cover the 6 pieces of chicken breast. Cook chicken in pan for about 1/2 hour, then take meat out to cool. Save the broth for the sauce. Shred the chicken and set aside.
2In large bowl add the cream cheese, sour cream, chopped green onions, and the spices, including the minced garlic. Mix well with your gloved hand. Add the shredded chicken and mix throughly.
3Melt the butter and place in bowl. The biscuits usually come in a count of 8. Take each biscuit one at a time and roll out to size if a large saucer. Place about 1/2 cup of the chicken mixture in middle of rolled out biscuit. Fold up the sides like a gift and pinch those ends together, so they won't fall apart. Dip the chicken pillow in the melted 1/4 cup butter on both sides, then roll in the Italian bread crumbs. Place on baking sheet. Bake at 350 degrees for about 20-25 minutes.
4BUTTER SAUCE: place the one pound butter in saucepan an using a medium heat, melt the butter. Get your whisk ready as you will add the flour to the butter little at a time, mixing well as you do. It will become very thick.
5Add the broth a little at a time, that you saved from cooking the chicken. Stir swiftly with whisk to smooth it all out. Don't thin it out by pouring all the broth in at one time. Is like making gravy. Add the salt and pepper and stir evenly.
6Pour ladle full of sauce over one or two chicken pillows and serve with a green salad . Can top pillows with a bit of grated cheese.