Friday, January 21, 2011

I should be doing home work...BUT....

I'd rather be cooking. Trying another puff pastry recipe, this time with chicken. Prepping the herbed-cream chese mixture to go inside the puffed pastry with the chicken, for tomorrow when the hubby gets home. Making stuffed Portabella mushrooms as well.

Here's the recipe I came up with:

Chicken in Puffed Pastry

  • 1 clove garlic chopped
  • 2 boneless chicken breasts-chopped
  • ¼ cup fresh parsley chopped
  • Pepperidge Farms frozen puff pastry shells
  • 1/4 pound fresh mushrooms, sliced & sauteed in a little butter
  • 1 small box frozen chopped Spinach
  • 1 cup shredded mozarella cheese
  • 2 T white wine


Prepare chicken by sautéing garlic in olive oil, then adding chicken. Add 1 tablespoon butter, then mushrooms and parsley. Add the white wine. Cook chicken thoroughly (about 8-10) minutes, then add spinach & remove from heat. This will be your filling, and top with the cheese, wrap in puffed pastry & bake in a 375 degree oven for 20 min. Cool till cool sufficient to be handled. Drain chicken and thaw the package of puff pastry shells and roll each one into a large circle, bringing pastry around to cover and pinch pastry ends to seal all around. Place seam side down on a lightly greased cookie sheet. Bake in oven according to directions of puff pastry package. When done, serve immediately with the sauce.


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