"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken in Puffed Pastry Recipe

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This recipe for Chicken in Puffed Pastry, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Martin
Added: Wednesday, February 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 17 oz. package frozen puff pastry sheets, thawed
6 -12 oz. pepper jack cheese, depending on taste
6 skinless boneless chicken breasts, halved
salt
pepper
1 egg
water

Directions:
Directions:
Unfold pastry sheets and roll each into a 12 x 14 inch rectangle on a floured surface. Cut first sheet into 4 rectangles. Cut second sheet into tow 6 x 7 inch rectangles. In of sheet, cut strips about 1/4 inch wide. Spread 1/6 of the cheese onto each chicken breast. Sprinkle with salt and pepper. Place each breast onto center of each small rectangle of pastry. Sprinkle water onto edges of pastry which extend beyond chicken. Pull edges of pastry up around breast, overlapping edges to secure pastry. Place bundles, seams down, on a lightly greased baking sheet. Twist two to the 1/4 inch strips gently together to resemble a braid and place lengthwise on each bundle, tucking ends under each bundle Twist two strips together and place crosswise across each bundle, tucking ends under sides of each bundle cover and chill up to 2 hours, if desired. Combine egg and tablespoon of water. Brush egg mixture over bundles. Bake at 400 for 25 minutes or until golden brown.

Personal Notes:
Personal Notes:
You may subsitute salmon for chicken. A good side sauce is sour cream with salsa.

 

 

 

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