Chicken in Puff Pastry


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Member since 2011
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Serves 5 | Prep Time 30 minutes | Cook Time 25 minutes

Why I Love This Recipe

Invented by me!

Great for a dinner party.


Ingredients You'll Need

1 pkg Tenderflake Puff pastry ( for main dishes and appetizers) - thawed overnight

1 package chicken breasts ( 4 - 5 breasts cut in half) & cajun spices

2 cups baby spinach

1/2 an onion - finely diced

1 Tblsp butter

pinch of nutmeg, salt & pepper

1 pkg herb goat cheese

Memories of Portugal sauce ( PC or something like this)

1 egg for egg wash

Roast red pepper sauce for plate


Directions

Pre-sauté chicken, cook completely, with Cajun spices and some onion.


At the same time, cook the spinach with butter, onion, a smidge of white wine, salt, pepper and nutmeg


Prepare egg wash - splash of water beaten with whole egg


Roll out the puff pastry ( flour your countertop and rolling pin) thinly and cut into 4 or 5 pieces -- there are two packs in the box


Place chicken in the middle of the cut piece - place a piece of goat cheese on top, a spoonful of the spinach mixture ( gently squeezed of juices), and a tsp of the M of Portugal sauce. Rub egg wash around the interior edges of the piece. Bring the edges up into a pouch, pinch top to contain contents.


Place on a Pam sprayed cookie sheet - brush the entire pouch with egg wash.


Cook in 375 oven for 20 - 25 mins or until the pastry is golden brown and puffed.


Place on plate with a dollop of red pepper sauce.


Can be made a few days before hand. Just make sure to re-brush the pastry if left for a while before it goes into the oven.


Questions, Comments & Reviews



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