Level 3: This recipe is golden. I combined three different welly recipes online and modified them until I was 100% satisfied. Allow for a good two hours from start to finish including making garlic bread ( a must for this)
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
4 cloves garlic, minced
1 egg
2 1/2 TBSP water
2 TBSP butter
3/4 cup onion, chopped
1/2 a cup of cream cheese softened
1 TBSP mustard- If you like a bit more tang 1 1/2 TBSP
flour
parsley, to taste
1 box frozen pastry sheets NOT SHELLS, you will use one of the two sheets. I use pepperidge farm the font is red on the box
I season the breasts according to eyesight. I suggest following this order: pepper, rosemary ( less is more), thyme, sage.
Prep for recipe:
1. Mince garlic
2. Chop onion
3.Rinse and pat dry chicken. Pound chicken breasts (see Chicken Cordon Bleu step 1). Season them with 4 spices
4. Remove pastry sheets and thaw on plate. After about 10 min, you should be able to peel them into flat sheets
5. Remove cream cheese from fridge to soften , unless using whipped cream cheese then leave in fridge
Let's get going now
1. Beat egg and water in a small bowl. Heat 1 TBSP butter over medium high heat. Add chicken and cook for 3 minutes on each side (this will brown the spices). Remove from heat and plate. Remove pan from heat. Cover the chicken and refrigerate if it will sit out for more than 30.
2. Reduce heat to medium and heat 1 TBSP butter to the pan. Add onions and parsley. Saute for 4 minutes. Add garlic. Saute 1 minute, stirring constantly so garlic does not brown. Remove from heat and turn off stove. Set mixture into small bowl. Preheat oven to 425 F.
3. Add softened cream cheese to a bowl if not already there and add the mustard. Stir. Sprinkle a clean surface with flour or use wax paper if you don't want to make a mess. Unfold the pastry sheet onto floured surface.
4. You'll want to use a rolling pin to make the sheet thinner. The most effective way to do this is to remove the chicken from the fridge and lay one breast on the somewhat thinned out sheet and then thin out the sheet so it will cover the breast. Think of it like cutting wrapping paper for a gift. Basically you'll use a pizza cutter to cut out the part of the pastry sheet that will successfully cover the breast. You don't want a lot of excess pastry sheet in the same way you don't want a lot of excess wrapping paper.
5. Before folding the breast all nice and neat with the pastry, you'll want to set the breast aside off of the sheet, put 1 TBSP of each the cream cheese mix onto the middle of this section of the sheet and spread it out in a manner that will cover the top of the chicken breast once it is on the sheet. After the cream cheese mixture is evenly spread, add 1 TBSP of the onion mixture and spread it out as well in the same shape of the chicken breast you are working with. Next, place the chicken breast upside down ( so "top" is touching the two mixtures") and brush the perimeter of the pastry with the egg mixture. Fold the smaller ends of the pastry up and over the chicken, then the two sides to make a sort of vertical "seam." If it is not sealing well, brush with a bit more butter before placing pastries seam side down in baking dish. Repeat with remaining 3 chicken breasts. It is likely you will have extra pastry sheet.
6. Bake 20 minutes or until golden brown. I like to check after 15 min and flip the breasts. Sit down and savor this dish. That pastry wrapping took a lot of hard work! Also, this picture was taken on my first attempt with the pastry sheet, before I perfected the wrapping technique so it is not the most presentable picture but once you have a bit you won't care what it looks like!
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