STUFFED CHICKEN WITH PASTRY CRUST
The melted cheese in the center makes the dish. I made some brown rice and asparagus to go with it, and my family really enjoyed it. I hope yours does too! This makes 3 really large servings, or you can split it and make it into six smaller portions.
Provided by noteece
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 3
Number Of Ingredients 11
Steps:
- Cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. Spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. Sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
- On a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. Wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. Place the wrapped chicken breasts onto the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 69.4 g, Cholesterol 224.7 mg, Fat 39.1 g, Fiber 4.1 g, Protein 48.1 g, SaturatedFat 23.6 g, Sodium 1576.1 mg, Sugar 1.2 g
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Caleb Suhl
[email protected]This recipe was a bit too salty for my taste.
Diggay
[email protected]I'm not a big fan of chicken, but I loved this recipe. The pastry crust was amazing and the chicken was cooked perfectly.
Nerdman
[email protected]This recipe is a keeper! It's easy to follow and the chicken is always moist and flavorful.
Hameed Ur rehman
[email protected]The chicken was a bit overcooked, but the pastry crust was perfect.
Tiffany Sommerville
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of pine nuts in the stuffing. It was still delicious.
Geek john
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and moist.
Mark Rojas
[email protected]I used a different type of cheese than the recipe called for and it turned out great. I think you could use any type of cheese you like.
Munkey Dluffy
[email protected]I'm not a fan of mushrooms, so I omitted them from the recipe. The chicken was still delicious.
insolubilis stella
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved it!
TOP TELEVISION PAKISTAN
[email protected]This was my first time making stuffed chicken and it turned out great! I was worried it would be difficult, but it was actually quite easy.
Angle Lillian
[email protected]I'm not a big fan of chicken, but I loved this recipe! The pastry crust was so flaky and the chicken was moist and flavorful.
Matthew Carey
[email protected]This recipe was easy to follow and the chicken turned out great. I will definitely make it again.
Mesay Yacob
[email protected]The chicken was a bit dry, but the pastry crust was amazing.
Lyndi Heitman
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was so juicy and tender, and the pastry crust was crispy and delicious.
md sakkhor khan
[email protected]This stuffed chicken recipe was a hit! The pastry crust was flaky and golden brown, and the chicken was moist and flavorful. I'll definitely be making this again.