Chicken And Spinach In Puff Pastry Food

CHICKEN AND SPINACH PUFFS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
• Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
• Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.

CHICKEN SPINACH FONTINA BRAID

Steps:

• Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the red pepper, onion, spinach, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Remove the skillet from the heat and let cool for 30 minutes.
• Stir the chicken, cheese, mayonnaise, dill and vegetable mixture in a large bowl.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x15-inch rectangle. Line a baking sheet with parchment paper. Place the pastry onto the baking sheet.
• With a short side of the pastry facing you, spoon the chicken mixture down the center of the pastry, leaving 1 inch at the top and the bottom. Cut slits 1 inch apart down the sides of the pastry to within 1/2 inch of the chicken mixture. Fold the top 1 inch of pastry down over the chicken mixture. Fold the pastry strips over the chicken mixture, alternating sides, to cover the chicken mixture. Fold the bottom 1 inch of pastry up over the chicken mixture. Carefully bend the pastry into a horseshoe shape. Brush the pastry with the egg mixture.
• Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Cut the pastry into 8 slices.
• Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 degrees F.
• Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
• Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat oven to 375 F.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F and line a large baking sheet with parchment paper.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add ½ pound of chicken and season with a pinch each of salt and paprika. Cook for around 5-10 minutes, until the chicken is cooked through.
• Remove the chicken from the pan and shred.
• Add 6 ounces of spinach to the same skillet and cook over medium heat, stirring constantly for about 3 minutes until the spinach wilts. Remove the pan from the heat.
• Return the shredded chicken to the skillet and stir in ½ a cup of shredded Parmesan cheese.
• Divide each puff pastry sheet into 4 equal rectangles to give 8 rectangles in total. Place them on the prepared baking sheet.
• Place chicken and spinach filling on one half of each rectangle leaving space to seal the pastry around the edges. Do not overfill. Fold the other half of each rectangle over the filling to close and using wet fingers, seal the edges of the pastry.
• Bake in the preheated oven for 20 minutes until golden brown and cooked through.
• Serve warm with a fresh green salad on the side.

CHICKEN FLORENTINE IN PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
• While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
• Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
• Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
• Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
• Bake in the preheated oven until pastry is golden brown, about 30 minutes.

CHICKEN IN PUFF PASTRY

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)

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, HAM AND SWISS CHEESE BAKED IN PUFF PASTRY

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

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.