Herb Chicken Puffs

December 12, 2010

I really enjoy a good pot pie. Although this isn’t one, it has many of the same qualities that I like about pot pies: a doughy outside that is both crispy and tender; creamy goodness on the inside; and a comfort factor.  It takes a little time to put together, but it is worth the effort. I stuffed mine with balsamic-glazed mushrooms; try spinach or broccoli or your favorite vegetable for an easy variation!

You will need:

  • 1 sheet of puff pastry, thawed (most pastry comes in a 17.3 oz box with two sheets)
  • 1 egg
  • 1 T water
  • 2 T olive oil
  • 4 oz baby bella mushrooms, sliced
  • 1/4 t ground mustard
  • 1/2 t ground garlic
  • 1/2 t dried basil
  • Salt & pepper, to taste
  • 4 T balsamic vinegar
  • 4 chicken breasts (~1 lb)
  • 1 container (4 oz) Boursin garlic herb cheese (I used light)

Then you…

  1. Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper.
  2. Make an egg wash by whisking together the egg and water in a small bowl.
  3. In a skillet, heat the olive oil over medium high heat. Add the mushrooms and allow most of the liquid to cook off. When they start to caramelize, add the mustard, garlic, basil, salt and pepper.
  4. Stir in the balsamic vinegar and allow the mixture to cook until most of the liquid is gone.
  5. Transfer the mushrooms to another bowl.
  6. Spray the skillet with non-stick cooking spray.
  7. Pat the chicken dry and season on one side with salt and pepper.
  8. Add to the skillet, seasoned side down. Season the top side. Allow the chicken to cook until golden on each side, roughly 5-7 minutes per side.
  9. Remove the chicken from the heat. Place on a plate and cover. Cool in the refrigerator for at least 15 minutes.
  10. Meanwhile, lightly flour some counter top. Roll out the puff pastry until it becomes a 14-inch square.
  11. Cut into 4 square pieces.
  12. Spread the cheese in the middle of each piece.
  13. Retrieve the cooling chicken. Cut into the side and slice into the middle (do not cut all the way through). Stuff the middle with the mushroom mixture.
  14. Place one filled chicken breast on each square.
  15. Brush the sides of the pastry dough with the egg wash. Fold the dough over the chicken, and press the seams to seal.
  16. Place the chicken puff, seam-side down, on the prepared baking sheet. Repeat with remaining 3 pieces of chicken.
  17. Brush the top of each puff with the egg wash. Sprinkle lightly with coarse salt and cracked pepper.
  18. Bake for 35-45 minutes, or until the pastries are golden and crispy on the outside.
  19. Allow them to cool for at least 10 minutes before serving.

Note: Cut the breasts in half and the dough into 8 squares if you want an easy appetizer for a party!




One comment

  1. […] Bites Have a taste of something delicious « Herb Chicken Puffs Cinnamon Sugar Straws December 15, […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: