Ingredients: |
Ingredients: 4 large half chicken breast filets
1 tsp light mayonnaise
1/2 tsp Dijon mustard
1/2 tsp honey
salt, pepper, garlic powder
8 oz chestnuts, shelled and peeled (available in Chinese supermarkets)
1 cup chicken broth
1 cup white mushrooms, thinly sliced
1/2 Tbsp Olive Oil
1/4 cup dried cranberries
fresh parsley for garnish
1/2 sheet of frozen puff pastry (defrosted to room temperature)
flour for dusting/rolling
egg yolk for glazing
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Directions: |
Directions:Prepare Chicken:
1. Butterfly the chicken breast filet when it is half frozen. Choose the straightest and thickest portion of the filet to be uncut. Cut the half filet horizontally across, leaving one long edge attached. The cut breast filet is half the original thickness and twice its width. The halves will unfold like a butterfly.
2. Remove fat and tendons from filet and dry with paper towel to remove excess water. Season chicken filet lightly with salt, pepper, and garlic powder.
3. Mix mayonnaise, mustard and honey together, and spread on chicken filet. Set aside.
Prepare Chestnut Mixture:
4. Buy shelled, peeled, and ready to eat chestnuts. If not available, buy frozen chestnuts and cook in chicken broth on low for 20-30 minutes until very tender. The chestnuts should melt in your mouth. Leave eight whole chestnuts for garnish.
5. Sauté mushrooms in 1/2 Tbsp oil until water from the mushroom is evaporated.
6. Mix 2 Tbsp mushrooms with chestnuts in food processor for 3 seconds until crumbly.
7. Add remaining chestnuts, mushrooms, cranberries and stir mixture. Place mixture onto chicken filet.
8. Fold left side of filet to the center, then fold right side over the left so that it looks like a roll with chestnut filling inside the chicken filet. The pastry will hide all rolling imperfections.
Preheat oven to 400º
Prepare Puff Pastry:
9. Dust the puff pastry sheet on both sides with flour. Roll it into a rectangle to wrap the rolled chicken breast filet.
10. Transfer to a large piece of aluminum foil on a cookie sheet. Place the rolled chicken filet in the middle of the pastry sheet.
11. Cut 3/4-inch wide strips on the pastry sheet on both sides of the chicken. Take the pastry strips and wrap over the chicken. The puff pastry strips will overlap on top of the rolled chicken.
12. Trim extra dough. Seal up the two ends by pinching the dough together.
13. Brush egg yolk on the pastry.
Bake at 400º for 20 minutes, or until the pastry is lightly golden and crusted. Turn off oven and let it sit in the oven for another 5 minutes.
Garnished with whole chestnuts and lots of fresh parsley.
Makes 4 Servings
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This recipe for Medallion Chicken with Chestnuts en Croûte is from