Stuffed Chicken Breast In Puff Pastry Recipes

STUFFED CHICKEN BREAST IN PUFF PASTRY

Steps:

• Thaw the puff pastry. Trim the mushrooms and cut into small pieces. Melt the butter in a frying pan and saute the mushrooms over medium heat while stirring. Season with salt, pepper and parsley.
• Cut the chicken breasts in half with a sharp knife without cutting all the way through so cut that you can open it like a book. Then season with salt and pepper, top with the mushrooms and fold over to cover the mushrooms.
• Place 2 slices of puff pastry next to each other and roll out to about 25 cm (approximately 9 3/4 inch) squares and halve the squares diagonally.
• Place a filled chicken breast on each piece of dough. Whisk egg yolk with 1 tablespoon water and brush on top. Roll the dough from the long side and enclose the chicken breasts. Place the on a greased baking sheet, brush the top with egg yolk and bake in an oven preheated to 180°C (approximately 350°F) about 20-25 minutes until golden brown. Serve sliced.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.