Love Birds Chicken In Pastry Food

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LOVE BIRDS-CHICKEN IN PASTRY



LOVE BIRDS-CHICKEN IN PASTRY image

Categories     Chicken

Number Of Ingredients 8

4 pieces skinless boneless chicken breasts
Salt/Pepper
2-3 Sprigs chopped rosemary
1 T. olive oil
1 Sheet puff pastry
8 slices fontina cheese
1/2 C. fig preserves
1 egg mixed with 1 T. water

Steps:

  • Preheat oven to 400 F. Season chicken with salt/pepper/rosemary. Cut each piece of chicken in half, 8 pieces total. Heat oil in a non-stick skillet over med-high heat. Lightly brown the chicken on both sides, 6-7 mins total. Remove from heat. Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves. Pinch and seal the dough over the meat and cheese, seal with egg wash, flip the pastry packet over and brush the tops with remaining egg wash. Bake 12-15 mins, until golden.

CREAMED CHICKEN IN PASTRY SHELLS



Creamed Chicken in Pastry Shells image

This recipe requires a little effort, but it's definitely worth the time. It's special enough to serve to guests, but if I saved it just for company, my family would not be happy.-Dona Glover, Rockwall, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings (2 shells each).

Number Of Ingredients 14

2 packages (10 ounces each) frozen pastry shells
2 celery ribs, finely chopped
1 medium onion, chopped
2 tablespoons chopped green pepper
6 tablespoons butter, divided
6 tablespoons all-purpose flour
1/2 teaspoon salt
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1/2 cup sliced almonds

Steps:

  • Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside., In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well., Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells.

Nutrition Facts : Calories 749 calories, Fat 45g fat (17g saturated fat), Cholesterol 138mg cholesterol, Sodium 1152mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 41g protein.

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