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Old 04-04-2005, 04:38 AM   #2 (permalink)
little_tippler
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I made something similar to this last night...it was good too. I got the idea from a Jamie Oliver cookbook (ever heard of The Naked Chef?) and then adapted it to my taste.

Stuffed Chicken in Puff Pastry

serves 4

Splay 4 chicken breasts open with a knife then marinade them in some grated lemon rind, grain mustard and some smooth dijon for extra kick too. Don't forget seasoning.

Chop up 4 garlic cloves, a big bunch of parsley, and some mushrooms, into a fine mince (leave some of the mushrooms in bigger chunks for texture). Fry this mix in a pan with some olive oil and a knob of butter, and sprinkle over some cajun seasoning (if liked), some salt and pepper. When fried, leave to cool.

Roll out 400g of puff pastry into a sheet about 0,5 cm thick, and large enough (in area) to wrap the 4 chicken breasts). Cut it into 4 pieces that will fit the chicken.

Preheat your oven at about 175-200ºC (Gas Mark 6)

Place your chicken breasts on a chopping board and place a generous portion of the mushroom stuffing in the centre, then close them up. No need for toothpicks to hold them.

Place each stuffed chicken breast in the middle of the puff pastry and close up the pastry around the chicken. To stick the dough together use some water.

Place the parcels on a tray ready for the oven. Brush the entire parcel with some egg yolk.

Put the tray in the oven, 35 mins should be enough to make the pastry golden brown, and the chicken will be perfectly cooked. If the pastry starts to burn too much before the time is up, cover the tray wit some aluminium foil so that the chicken can still cook for the time it needs.

mmmm, these tasted great, definitely one to make again!
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To be our soul and gesture it abroad,
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In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
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