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flewellynSo, on this edition of Cooking With Flew, Lynn and I made some puff pastry chicken stuff. It's kind of conceptually similar to Beef Wellington, except it's A) chicken, B) has no foie gras, and C) is a bit more Italian in flavor. We're calling it: Pullet Surprise. Estimated prep time: 45 minutes.
Here's your list of ingredients:
Now, let's get cooking!
First, preheat the oven to 375 degrees F. You don't necessarily have to do this first, but your oven may take time to heat up.
So, the next step is to chop the mushrooms into fine bits. Don't just slice them, mince those suckers. Then, sautee them in butter and olive oil until all the mushroom liquid boils off. Then, set them aside.
Now, brown the chicken breasts in the skillet. You may need a bit more olive oil to make sure they brown. Once they're browned, set them aside as well.
Now we can mix up the filling that will go around the chicken breasts. The mushrooms will make up the bulk of the filling, mixed with parmesan cheese. How much you use is up to you, but there shouldn't be so much cheese that the mushrooms get lost.
The next step is to get out the puff pastry dough, slice it into sections (one per chicken breast), and roll it out until it's large enough to cover the breasts. Place each chicken breast in the center of its dough shell, and put the mushroom-cheese filling around and on top of it. Add a sprinkling of the chives, and then one or two leaves of basil.
Now take the egg and beat it in a bowl, mix it with a teaspoonfull of water, and use this "egg wash" to coat the outer edges of the pastry dough; this will help it stick together. Fold the edges of the dough together to make a pouch around the chicken and filling.
Once you have all the chicken breasts, with their filling, made into little puffy pastry pods, place the pods into the baking pan. Make sure to spray or grease the pan, of course; egg wash has a tendency to stick. (If you have parchment, this would probably be even better. We didn't have any.)
Now, place them in the oven. You'll want to bake them for 30 minutes.
Once they're done, let them cool for a couple of minutes before serving. Serve with whatever sides you like; we just had some steamed broccoli, but a rice pilaf, asparagus, or green beans would also be good.
That's it for this edition of Cooking With Flew! Remember, less cooking time means more eating time!
Here's your list of ingredients:
- Chicken. We used chicken breasts. For a meal, use one per person. For snacks or hors d'ouvres, you'll end up cutting the breasts into chunks.
- Puff pastry dough. We bought some premade sheets, but you can make your own if you really want. (For the wheat-sensitive folks, I don't know of any gluten-free alternatives, here. Anyone?)
- Mushrooms. Plain white mushrooms are fine, and it doesn't matter if they're presliced or not. You're gonna chop them up anyway.
- A medium-sized clove of garlic, or the equivalent in minced garlic. I don't recommend using garlic powder or salt.
- Butter. You'll need about two tablespoons.
- Olive oil, extra-virgin preferred. You'll end up using about two tablespoons of this, as well.
- Parmesan or romano cheese. We used parmesan.
- Fresh basil. Can't use dried for this! Well, you could, but it wouldn't be as nice.
- Chives. You can use fresh or dried, we used dried.
- One egg.
Now, let's get cooking!
First, preheat the oven to 375 degrees F. You don't necessarily have to do this first, but your oven may take time to heat up.
So, the next step is to chop the mushrooms into fine bits. Don't just slice them, mince those suckers. Then, sautee them in butter and olive oil until all the mushroom liquid boils off. Then, set them aside.
Now, brown the chicken breasts in the skillet. You may need a bit more olive oil to make sure they brown. Once they're browned, set them aside as well.
Now we can mix up the filling that will go around the chicken breasts. The mushrooms will make up the bulk of the filling, mixed with parmesan cheese. How much you use is up to you, but there shouldn't be so much cheese that the mushrooms get lost.
The next step is to get out the puff pastry dough, slice it into sections (one per chicken breast), and roll it out until it's large enough to cover the breasts. Place each chicken breast in the center of its dough shell, and put the mushroom-cheese filling around and on top of it. Add a sprinkling of the chives, and then one or two leaves of basil.
Now take the egg and beat it in a bowl, mix it with a teaspoonfull of water, and use this "egg wash" to coat the outer edges of the pastry dough; this will help it stick together. Fold the edges of the dough together to make a pouch around the chicken and filling.
Once you have all the chicken breasts, with their filling, made into little puffy pastry pods, place the pods into the baking pan. Make sure to spray or grease the pan, of course; egg wash has a tendency to stick. (If you have parchment, this would probably be even better. We didn't have any.)
Now, place them in the oven. You'll want to bake them for 30 minutes.
Once they're done, let them cool for a couple of minutes before serving. Serve with whatever sides you like; we just had some steamed broccoli, but a rice pilaf, asparagus, or green beans would also be good.
That's it for this edition of Cooking With Flew! Remember, less cooking time means more eating time!
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no subject
Date: 2008-10-20 02:24 am (UTC)Gluten Free puff pastry
Date: 2008-10-20 02:52 am (UTC)Re: Gluten Free puff pastry
Date: 2008-10-20 02:53 am (UTC)Re: Gluten Free puff pastry
Date: 2008-10-20 03:03 am (UTC)Re: Gluten Free puff pastry
Date: 2008-10-20 03:04 am (UTC)Re: Gluten Free puff pastry
Date: 2008-10-20 07:45 am (UTC)Re: Gluten Free puff pastry
Date: 2008-10-20 03:30 am (UTC)no subject
Date: 2008-10-20 03:45 am (UTC)no subject
Date: 2008-10-20 03:49 am (UTC)You fold it over completely. It should completely encase the chicken.
Whoo!
Date: 2008-10-20 03:54 am (UTC)Thanks so much for the recipe! So going to try this soon!!
Re: Whoo!
Date: 2008-10-20 03:58 am (UTC)But it's delish! I think I should have taken photos of the prep process...
Re: Whoo!
Date: 2008-10-20 04:01 am (UTC)Re: Whoo!
Date: 2008-10-20 04:06 am (UTC)Re: Whoo!
Date: 2008-10-20 05:15 am (UTC)Re: Whoo!
Date: 2008-10-20 03:38 pm (UTC)no subject
Date: 2008-10-20 11:53 am (UTC)no subject
Date: 2008-10-20 03:38 pm (UTC)no subject
Date: 2008-10-21 01:25 pm (UTC)