Stuffed Chicken With Pastry Crust Food

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.

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!

EMPANADAS DE PIZZA

Steps:

• Prepare empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes.
• Grate the mozzarella and cheddar cheeses and place them in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of the marinara sauce and mix well.
• Preheat the oven to 400 F. Divide the empanada dough into about 20 small pieces (approximately 50 grams each) and gently roll each piece into a ball.
• On a lightly floured surface, take 1 ball of dough and roll it out into about a 4- to 5-inch diameter circle. Place 1 tablespoon of the cheese filling and one pepperoni (or another filling of choice) on the middle of the dough circle. Gently fold the circle in half to form a half-moon shape, sealing the edges firmly together with your fingers. Fold the edge over itself decoratively (see how to fill and shape empanadas ).
• Place the empanada on a cookie sheet. Repeat with remaining balls of dough.
• Mix egg yolk with 1 tablespoons water. Lightly brush egg mixture over tops and sides of the empanadas. Sprinkle empanadas with remaining grated Parmesan cheese.
• Place empanadas in the oven and bake until puffed, shiny, and golden brown-about 20 to 25 minutes.
• Serve warm with marinara sauce for dipping.

STUFFED CHICKEN WITH PASTRY CRUST

Steps:

• Cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. Spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. Sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
• On a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. Wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. Place the wrapped chicken breasts onto the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.

STUFFED CHICKEN WITH PASTRY CRUST

Steps:

• Cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. Spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. Sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
• On a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. Wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. Place the wrapped chicken breasts onto the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.

STUFFED CHICKEN BREAST IN PUFF PASTRY

Steps:

• Thaw the puff pastry. Trim the mushrooms and cut into small pieces. Melt the butter in a frying pan and saute the mushrooms over medium heat while stirring. Season with salt, pepper and parsley.
• Cut the chicken breasts in half with a sharp knife without cutting all the way through so cut that you can open it like a book. Then season with salt and pepper, top with the mushrooms and fold over to cover the mushrooms.
• Place 2 slices of puff pastry next to each other and roll out to about 25 cm (approximately 9 3/4 inch) squares and halve the squares diagonally.
• Place a filled chicken breast on each piece of dough. Whisk egg yolk with 1 tablespoon water and brush on top. Roll the dough from the long side and enclose the chicken breasts. Place the on a greased baking sheet, brush the top with egg yolk and bake in an oven preheated to 180°C (approximately 350°F) about 20-25 minutes until golden brown. Serve sliced.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat oven to 375 F.

CHICKEN CORDON BLEU IN PASTRY

Steps:

• In medium skillet over medium-high heat, heat margarine.
• Season chicken.with salt and pepper if desired. Add chicken and cook until browned. Remove from skillet.
• Cover and refrigerate at least 15 minutes.
• Thaw pastry sheet at room temperature 30 minutes.
• Preheat oven to 400°F.
• Mix egg and water and set aside.
• Unfold pastry on lightly floured surface.Roll into 14-inch square and cut into 4 (7-inch) squares.Spread 1 teaspoon mustard on each square.Top
• with 1 slice ham, 1 slice cheese and 1 chicken breast half. Brush edges of
• squares with egg mixture. Fold corners to center on top of chicken and.
• seal edges. Place seam-side down on shallow-sided baking sheet.Brush with egg mixture.
• Bake 25 minutes or until golden.