Chicken in Puff Pastry
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
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.