BUFFALO CHICKEN IN PUFF PASTRY
Be the hit of any party with these super delicious Buffalo Chicken Puff Pastry Pockets. Easy and pretty impressive.
Provided by Joanna Cismaru
Categories Appetizer
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper or silpat.
- In a large bowl mix mix shredded chicken, blue cheese, cheddar cheese, hot sauce and salt and pepper.
- Sprinkle some flour on your work surface and roll out each sheet of puff pastry into a rectangle about 15 inches by 8 inches.Cut each sheet into 6 equal rectangles.
- Add a couple tablespoons of the chicken mixture to each rectangle and fold each rectangle to seal the edges using a fork. Repeat this with remaining puff pastry and chicken.
- Place each puff pastry on the baking sheet and brush with egg wash.
- Bake for 20 minutes or until golden brown, making sure to check during the last 5 minutes, so as not to burn them.
- Serve plain or with a buffalo dip.
Nutrition Facts : ServingSize 1 pocket, Calories 285 kcal, Carbohydrate 19 g, Protein 9 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 32 mg, Sodium 302 mg
BUFFALO CHICKEN PUFF PASTRY
If you like Buffalo chicken wings, you're going to love this puff pastry appetizer. They have all the Buffalo wing flavor in a buttery, flaky puff pastry. The well in the center is the perfect spot for the chicken and cheese. These will be a great addition to your party spread.
Provided by Dawn Bailey
Categories Chicken
Number Of Ingredients 7
Steps:
- 1. Boil chicken (I use boneless skinless breast, which I cube to cook faster).
- 2. Toss cooked chicken in the wings and hot sauce. Set aside.
- 3. Cook puff pastry per directions. I suggest using an egg wash for presentation.
- 4. When puff pastry comes out of the oven, place chicken inside of the pocket and add cheese on top. Stick under broiler for a couple of minutes to melt cheese.
- 5. I add the top of puff pastry and enjoy with ranch dressing or blue cheese.
BUFFALO CHICKEN WELLINGTON
Everyone's favorite chicken dish gets wrapped up with oozy cheese in a buttery puff pastry blanket.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
- Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
- Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
- Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
- Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.
BUFFALO CHICKEN CRESCENT PUFFS
Steps:
- Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonfuls into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
- Meanwhile, heat oven to 350 degrees F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
- In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.
CHICKEN IN PUFF PASTRY
Make and share this Chicken in Puff Pastry recipe from Food.com.
Provided by evelynathens
Categories Savory Pies
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 430 degrees F.
- Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
- Unfold both pieces of pastry carefully.
- Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
- Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
- Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
- Place chicken breast over, skinned side down.
- Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
- Trim away excess pastry leaving pinched overlap.
- Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
- Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
- Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
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!
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BUFFALO CHICKEN PUFF PASTRY POCKETS - GO GO GO GOURMET
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- In a mixing bowl, stir together the chicken, buffalo sauce, blue cheese and green onions until well combined.
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- Beat the egg in a small bowl. Use a pastry brush to brush the edges of each square with the egg wash. Fold over to create a triangle and press the edges together to completely seal.
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