Karen’s Killer Fixin’s: PUFF PASTRY CHICKEN

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is PUFF PASTRY CHICKEN.

This to-die-for recipe was given to me by one of my daughters. Not only does it taste like it was prepared by a chef in a fancy restaurant but it’s simple to make. It combines the satisfaction of a homemade pot pie with the elegance of a fine pastry. Serve with your favorite side salad or vegetable.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 9 recipes and counting with this posting.  Hope you find some recipes you like.  If you don’t want to miss any future recipes, be sure to return to my blog next Friday.  Even better, subscribe to my blog and the recipes will come directly to
your email Inbox.  If this is your first visit, check out past blogs for more Killer Fixin’s. In the right hand column of my home page, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.

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PUFF PASTRY CHICKEN
[Serves 6]

3 boneless chicken breasts
1 container spreadable cheese (Rondele or Alloette brand-Garlic and Herb)
dried parsley
1 package Puff Pastry sheets (find them in the frozen section)
1 egg

Thaw the pastry sheets according to package.  While thawing, cut the chicken breasts in half (lengthwise, so that they are the same width/height as before, but thinner)  Salt and pepper them on both sides, and pan fry until cooked through.  Open up the pastry sheets and roll out with a rolling pin.  Cut into 3 even rectangles large enough to wrap a piece of chicken in.  In the middle of each rectangle, put a dollop of cheese spread (2-3 tablespoons worth) and sprinkle with parsley.  Place cooked chicken on top and wrap the pastry around it.  Place on cookie sheet with seam facing down.  Baste with the beaten egg so it shines.  Bake in 400 degree oven about 20-30 minutes until browned.  This makes 6 chicken pastries.

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4 Responses to Karen’s Killer Fixin’s: PUFF PASTRY CHICKEN

  1. zencherry says:

    Nom, nom, NOM! Thank you! Will stuff myself silly with this one. 😀

  2. Karen Docter says:

    Hey, Maureen! You’ll have to tell me how you like these. These are even great cold.

  3. Hi there. Actually want to give a swift comment and question exactly where you got your particular web publication theme I will be starting off own blog page and genuinely appreciate your design.

    • admin says:

      Hi Lashawna. My blog design is taken directly from my website design. My webmaster and I designed a banner and website to match the “feel” my books evoked. For the banner, the sunset and other images are a composite of photos. I decided to “brand” my writing with these images in both places.

      Basically, I built the look from what I write. Hope this answers your questions. Have a great week!

      Karen

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