Chicken In A Blanket Recipes

Steps:

• Preheat oven to 350.
• Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
• Leave croissants in a rectangle (2 croissants) and press together so it won't separate. Roll it over the top of the chicken and wrap under as far as possible.
• Bake on a cookie sheet until golden brown and chicken is done through.

Steps:

• Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
• Bring to the boil and lower the chicken into the stock.
• Allow to poach at a gentle simmer for 20 minutes.
• Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
• Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
• Strain the broth into a measuring jug.
• In a smaller pan, melt 1½ oz.
• of the butter and stir in the flour.
• Stir over a gentle heat until it sizzles.
• Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
• Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
• Lastly, stir in the cream and pour the sauce over the chicken.

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
• Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
• Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.

Steps:

• Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into 1/2-inch cubes. Grate zucchini on large holes of a grater. Place shreds in the center of a clean kitchen or large paper towel. Gather towel corners and squeeze as much moisture as you can from zucchini into sink or bowl. Season generously with salt and pepper.
• Mix parmesan and zucchini in a medium bowl and set aside. Place one chicken breast between two pieces of plastic wrap. Pound with a mallet, rolling pin, or heavy pan until 1/2-inch thick. Season all over with salt and pepper. Repeat with other chicken breast.
• Place chicken breasts on a baking sheet and brush each with a drizzle of olive oil, then top with a thick layer of zucchini topping. Bake in the oven until no longer pink in center, 12-15 minutes. Heat broiler to high or increase oven temperature to 500 degrees. Broil (or bake) until golden or crisp on top, about 2 minutes.
• While chicken bakes, place potatoes and a pinch of salt in a medium pot with enough water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, 10-12 minutes overall. About 3 minutes before potatoes are done, add green beans to pot and cook - they should become tender at about the same time as the potatoes.
• Remove green beans from pot with a slotted spoon. Drain potatoes and return to same pot along with 1 Tbsp butter and 2 Tbsp milk. Mash with a potato masher or fork until very smooth, adding more milk as needed to achieve a creamy consistency. Season with salt and pepper.
• Cut lemon into wedges. Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side for squeezing over.

Steps:

• Slice the chicken breast in half lenghtwise.
• Heat tablespoon of oil in frypan and seal chicken on both sides and remove and allow to cool.
• In the same pan melt the butter then fry the mushrooms till well cooked and then sir in the flour and cook for 2 minutes.
• Slowly pour in the chicken stock and milk while stirring constantly until all combined, approximately 5 minutes.
• Cut the pastry in half diagonally (forming a triangle) and place 1 slice of ham and then the a chicken breast on top and then a 1/2 tablespoon cottage cheese and fold over the pastry, brush with egg wash and then place of a baking sheet, complete other 3.
• Bake at 230C for 15 minutes.
• Serve with the mushroom sauce and steamed vegetables.

Steps:

• Cut the crescent rolls into triangles by dividing each triangle provided into 4 triangles. Cut each cheese slice into either 6 small squares or 9 small squares depending on how much cheese you want on each piece. Cut chicken to be 1 - 1 1/2" pieces each.
• Then take one triangle of crescent roll and put one square of cheese and one piece of chicken on it. Then roll it up according to the crescent roll instructions.
• Place all of the pieces onto a baking sheet and bake according to the crescent roll instructions.

Steps:

• Preheat ovn to 400°F.
• Unfold 1 pastry sheet on a lightly flowered work surface. Pierce with a fork and cut into 4 strips (each about 2.5" wide), then cut crosswise into 4 squares per strip for a total of 16 squares. Spread 1/4 tsp mustard in center of each square. Place one sausage round on top, press slightly to anchor. Fold 2 opposite corners over sausage, overlapping slightly, and press to seal. Place these sealed sided down on an ungreased baking sheet. Repeat with remaining sheet of pastry and sausage rounds.
• Wisk egg and milk in a small bowl. Turn pastries right side up and brush with glaze. Bake for 10 minute Reduce oven to 375°F and continue baking until pastry is puffed and golden (about 10-12 more min). Serve warm!

Steps:

• Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.
• Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.

Steps:

• Using a rolling pin, roll out and flatten chicken breast. Spread softened cream cheese thru the center of the chicken breast. Starting at furthest end away from you begin rolling chicken breast towards you.
• Once rolled take on strip of bacon and wrap around the center of chicken breast. Insert toothpick to hold in place.
• Place on non stick cookie sheet in 375 degree oven for 35 - 40 minutes depending on your oven. Remove from oven and serve.