Elegant Chicken En Croute Recipes

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.

FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE

Steps:

• Preheat oven to 350 degrees F.
• Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
• Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
• In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
• Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
• Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.

EASY BUT ELEGANT CHICKEN SUPREME

Steps:

• In a shallow bowl or on a paper plate, combine the bread crumbs and 2 Tbsp of flour; dip chicken into egg, making sure all sides are coated, then dredge in crumb mixture.
• Repeat process, being sure to cover the chicken entirely.
• In a 10 inch nonstick skillet, combine the margarine and oil.
• Heat over a medium heat until the margarine is bubbly and hot.
• Add chicken and cook, turning once, until both sides are lightly browned and chicken is cooked through, 2-3 minutes on each side.
• Transfer to a plate and keep warm.
• To the same skillet add the mushrooms and saute until lightly browned, 1-2 minutes; sprinkle with remaining teaspoon of flour and stir quickly to combine.
• Add broth and wine.
• Cook, stirring constantly, until mixture thickens, about 1 minute.
• Return chicken to skillet and top evenly with cheese; cover and cook until cheese is melted, 2-3 minutes. Garnish with parsley.

ELEGANT CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Pound/flatten each chicken breast lightly.
• Wrap each chicken breast in a slice of ham, then tightly wrap a slice of bacon around the ham; secure with toothpicks if necessary.
• Place in a baking dish.
• Blend together sour cream and undiluted mushroom soup, then pour over the chicken breasts.
• Bake seam side down for about 30 minutes.
• Remove chicken from dish, and set aside cream sauce.
• Cut the puff pastry into 6 separate rectangles.
• Place each chicken breast on the bottom half of a rectangle, then fold the pastry over and seal, to form a square packet.
• Bake at 350 degrees for about another 20-30 minutes, until pastry puffy and golden.
• Serve hot with warm cream sauce poured over.

CHICKEN MARSALA EN CROUTE

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet., Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.

ELEGANT CHICKEN EN CROUTE

Steps:

• 1. Thaw pastry sheet at room temp. 30 min.. Mix egg & water set aside. Preheat oven 400 deg. Between two sheets of waxed paper, pound chicken to 1/4" thick. Cut breast halves in half. Coast chickenwith flour sprinkle salt & pepper. 2. In med. skillet, over med/hi heat oil. Add chicken and cook until brown. Set aside.Cover and refrig. 15 min. In same pan mix spinach, nutmeg,cook 5 min., set aside. 3. Unfold pastry on lightly floured surface. Roll each sheet into 14 inch sq. and cut into 4 (7 inch) sq. Place chicken in center of the 4 squares. Spread 1 tsp mustard and top with 1/4 cup spinach mix. Brush edges with egg mixture. Top each with another pastry sq. press edges together to seal.Brush with remaining egg mixture. Place on baking sheet. Bake 25 min. or until golden brown