Shock. Awe. Pure amazement. These are just a few of the words that come to mind when I am asked to describe the feeling I get when my family has clean supper plates. And I don't mean the clean that is a direct result of my threats! Voluntarily clean plates. And not immediately followed by, "Can I have a snack?"!!
We all seem to fight this fight at some point in our parenting career. I can usually count on my husband to eat his dinner without needing me to goad him along. The boys on the other hand...its a very rare occurrence. So on those special occasions, I feel the need to do a little happy momma boogie dance! I got to do one of those dances last night!
I found these recipes while looking at other food blogs. What in the world did I do before internet and food blogs?? (Oh, that's right, those big, heavy things collecting dust and taking up mega cabinet and book shelf space!) I came across a food blog written by a Dutch girl named Kay. One of her recipes was aptly named Kaytucky Chicken. After reading the recipe, and drooling onto my laptop, I knew I had to give it a try. I decided to make it on UK game night. I've never worked with puff pastry before so I didn't set my expectations too high. And my day had been one where by noon I just wanted to go back to bed and pull the covers over my head!! I forged ahead and am so glad I did! I had these beauties in the oven in no time and when they came out...my bad day was no more!
The chicken breast filling is to die for and combined with the light flaky puff pastry it is heaven in your mouth. It would be a fantastic dish to serve for guests as well. It looks very gourmet and labor intensive. Gotta love that!! I added my own touches to this recipe and the results were amazing! Feel free to play with the ingredients. Don't be afraid to change things up!
recipe adapted from Kayotic Kitchen
4 boneless, skinless chicken breasts
2 boxes frozen puff pastry (there are 2 large sheets in each package in the brand I can get here)
6 slices of bacon chopped, cooked crisp and drained
6 ounces cream cheese, softened
1/4 cup Parmasean cheese, grated
2 cloves garlic, minced
2 green onions, whites and greens diced fairly small
Flat leaf parsley, chopped (use as much or as little as you like)
Salt to taste
Pepper to taste
1 large egg, beaten (for egg wash)
Preheat oven to 400 degrees. Lightly spray a large rimmed baking sheet with vegetable spray.
In a small bowl, mix the cream cheese, bacon, parmasean cheese, garlic, onions and parsley. Add the salt and pepper to taste.
Using a sharp knife, cut a deep pocket on the top of the chicken, being careful to not cut all the way through. Spoon 1/4 of the filling mixture into the chicken breast. Season the chicken breast with salt and pepper.
|Photo by Kayotic Kitchen|
Unfold the puff pastry sheet and press the folds together gently with you fingers. If your chicken breasts are very large you may need to roll the pastry out just a little. You will need the pastry to completely enclose the chicken. Place one breast filling side down on the pastry sheet. Season the back side of the chicken with salt and pepper (chickens don't like to be lopsidedly seasoned!).
Brush the edges of the puff pastry with the beaten egg. This acts as the "glue" to seal the pastry. Gently fold the pastry around the chicken, making sure you enclose it entirely. You should end up with a nice, neat package! Place in the prepared baking sheet and brush the tops lightly with egg wash.
Bake in preheated oven for 35-45 minutes or until chicken is cooked and pastry is golden brown. Allow to cool for a few minutes before cutting. Serve and just wait for the rave reviews!!