CHEESY CHICKEN SPINACH APPETIZER PUFFS
Perfect little packages of goodness that you can't eat just one of. Each little puff consists of 5-ingredients from the RSC list including chicken, spinach, artichoke, Laughing Cow cheese and crescent dough which makes a creamy and delicious mini-stuffed muffin like treat. Created for the RSC - Lucky #13 Cooking Contest.
Provided by AcadiaTwo
Categories < 60 Mins
Time 1h
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Need Mini Cup Cake Pans).
- Grind chicken breast in food processor until consistency of ground meat.
- Defrost spinach according to directions of package and drain. Dry the spinach as much as possible with paper towels and set aside.
- Rough chop artichoke hearts until they are 1/8" pieces and set aside.
- Chop onion to a 1/4" dice and mince garlic cloves.
- Add 2 tablespoons oil to a sauté pan and heat over medium heat, once warm add onions and sweat onions about 5 minutes than add minced garlic. Cook until tender and the onion starts to show color.
- Add ground chicken breasts to pan with onions and garlic and cook thoroughly.
- Once chicken is cooked, add artichoke hearts and chopped spinach. Mix and heat through.
- Turn the heat down to low, add the whole package of laughing cow cheese and mix everything together. Heat until the cheese is just melted.
- Remove from heat and allow to cool to room temperature.
- Once room temperature is achieved, stir in the sour cream.
- Place in refrigerator and allow to cool completely about 15 minutes.
- Once chicken mixture is completely cool heat oven to 375 degrees F.
- Unroll crescent dough and for each serving you will need a half of a crescent triangle piece. Roll the dough with rolling pin to stretch it and than poke all over with fork to help prevent the dough from rising, do the same to each half piece.
- Take the rolled out piece and place in cupcake pan so that the sides and bottom are covered and there is dough to fold over top to patch the pieces together.
- Once the whole pan is filled with the dough place about 1-2 teaspoon of the chicken mixture in each and fold over the tops making sure there are no openings.
- Bake in the 375 degree F oven for 14-16 minutes (depending on your oven.).
- They are done once golden brown on top and will just pop right out of the pan.
- Enjoy!
CHICKEN AND SPINACH IN PUFF PASTRY
This Recipe For Chicken and Spinach in Puff Pastry Is a Delicious Quick Lunch or Dinner That Will Go Down a Treat with The Whole Family. You
Provided by Lilly Mathuse
Time 55m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 415, Fat 27g, Cholesterol 22mg, Sodium 302mg, Carbohydrate 28g, Protein 13g
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
Chicken and Spinach in Puff Pastry - a perfect appetizer or dinner! Your family will love these cheesy puffs stuffed with chicken, spinach, and Parmesan! Only 6 ingredients!
Provided by Julia
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 415 kcal, Carbohydrate 28 g, Protein 13 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 302 mg, Fiber 1 g, ServingSize 1 serving
SPINACH PUFFS
These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
IN-A-PINCH CHICKEN & SPINACH
I needed a fast supper while babysitting my grandchild. I used what my daughter-in-law had in the fridge and turned it into what's now one of our favorite chicken and spinach recipes. -Sandra Ellis, Stockbridge, Georgia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.
Nutrition Facts : Calories 297 calories, Fat 14g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 376mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
PUFF PASTRY CHICKEN BUNDLES
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.
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