Pesto Chicken Puff Pastry Packets Food

PUFF PASTRY PESTO CHICKEN BITES APPETIZER

Steps:

• Preheat oven to 375F.
• In a medium size bowl, combine all ingredients except puff pastry. Mix well.
• Put puff pastry rectangles into mini muffin tin.
• Fill each puff pastry with chicken filling. Fold puff pastry over to slightly close.
• Bake in 375F oven for 15 min.

FLAKY PASTRY PESTO CHICKEN

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
• Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
• Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
• Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
• Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
• Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
• Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

PESTO TWISTS

Steps:

• Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.

PUFF PASTRY CHICKEN RECIPE

Steps:

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
• Add the minced garlic and cook 1-2 minutes more.
• Turn up the heat to medium and add the diced chicken breast and stir frequently.
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

PESTO CHICKEN PUFF PASTIES

Steps:

• Preheat the oven to 350°F or 180°C.
• Dice the chicken into half-inch cubes.
• Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat.
• Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones).
• Add the pesto sauce and tomatoes to the chicken and stir to mix.
• Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry.
• Top the chicken mixture with the grated mozzarella cheese.
• Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal.
• Brush each pasty with the beaten egg.
• Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden.
• Serve hot and enjoy!

PUFF PASTRY CHICKEN POCKETS

Steps:

• Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
• Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
• Stir half of the thyme into each carton of cream cheese and set aside.
• Place spinach leaves over chicken breasts.
• Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
• Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
• Roll up the chicken breasts to cover the filling and tuck in the ends.
• Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
• Combine egg and cold water; brush over edges of pastry.
• Place chicken at one short end; roll up tightly and tuck in ends as you go.
• Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
• Bake at 350 degrees for 25-30 minutes or until golden brown.

CHICKEN PESTO PINWHEELS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
• Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
• Starting from a short end, carefully roll up the puff pastry to form logs.
• Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
• Bake for 20-25 minutes, or until golden brown.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

PESTO PUFF PASTRY PINWHEEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
• Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
• Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
• Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
• Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

CHICKEN PESTO TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
• Cut the zucchini in 0.5 cm slices. Cut the chicken breast in 2 cm cubes. Heat a frying pan and poor in the olive oil. Fry the chicken until it is lightly browned, then add the zucchini. Stir in 2 tbsp of pesto and leave to simmer until the zucchini are glossy.
• Spread the chicken-zucchini mixture evenly over the base of the flan dish.
• Mix the eggs, sour cream and 1 tbsp in a blender and add salt and pepper to taste. Poor the mixture into the flan dish and scatter the grated cheese over it.
• Lower oven to 150C/fan 130C/gas 2 and bake the tart for 30-35 mins or until just set. Remove and allow to cool for 10 mins. Serve with a salad and a glass of white wine.

PESTO CHICKEN PUFF PASTRY PACKETS

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
• Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
• Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
• Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
• Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
• Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
• Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
• Spoon the ricotta mixture into the last 4 cube divots.
• Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
• On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
• Using a knife, cut any excess dough from the sides.
• Using a fork, press into the the edges of the pastry and seal.
• Brush the pastry with butter and bake for 30 minutes.
• Enjoy!

PESTO PINWHEELS

Steps:

• Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.