Campbells Kitchen Apricot Chicken En Croûte Food

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APRICOT CHICKEN EN CROûTE



Apricot Chicken en Croûte image

This elegantly presented dish is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.

Time 1h20m

Yield Serves: 8

Number Of Ingredients 12

1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/2 cup cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red bell pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches long
2 pounds skinless, boneless chicken breast halves(about 8 breast halves)
1/2 cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth

Steps:

  • Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
  • Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
  • Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.
  • Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
  • Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.

APRICOT CHICKEN CASSEROLE



Apricot Chicken Casserole image

A recipe i adapted from the traditional Apricot Chicken Recipe my mother used to make. I was looking for a dish that had a thicker sauce with no bones that would allow for a less messy dish. with all the flavour of the original.

Provided by Lorelies Kitchen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breast fillets
6 slices rindless bacon
2 large brown onions
dried apricot (torn in half vertically)
1 cup plain flour
1 cup chicken stock
1/2 cup apricot nectar (one small tin)
Chinese five spice powder
salt and pepper

Steps:

  • Dice chicken into small cubes or strips which ever you prefer. salt and pepper chicken and lightly coat in plain flour.
  • Place chicken in a hot pan with olive oil and brown in batches removing from pan to pat excess oil off with absorbent paper.
  • Slice bacon rashers into strips and place in pan with roughly diced onions and cook untill onions are almost tender.
  • Add browned chicken pieces back to the pan and toss amongst the bacon and onion.
  • Add 1 cup of chicken liquid stock to 1/2 cups of apricot nectar. (add liquid as desired in this ratio to obtain desired thickness of casserole)Let simmer for 3-5 mins and thicken with cornflour if desired.
  • serve over rice or beside side dish of stir fried vegetables.

Nutrition Facts : Calories 340.1, Fat 16.4, SaturatedFat 5.4, Cholesterol 24.9, Sodium 372.8, Carbohydrate 38.3, Fiber 2.1, Sugar 8.6, Protein 9.5

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