CREAMY CHICKEN AND BACON WITH HERBED PUFF PASTRY
Categories Chicken
Number Of Ingredients 15
Steps:
- Preheat oven to 400. Place chicken, stock, and 1/2 tsp of the salt in a large saucepan; bring to a boil over high. Reduce heat to medium low; cover and cook until chicken is cooked through, about 15 minutes. Remove from heat and let stand about 20 minutes. Remove chicken from stock, reserving 2 1/2 cups of the stock. Coarsely shred chicken.
- Meanwhile, place puff pastry sheet on a baking sheet lined with parchment paper. Cut pastry sheet into 4 squares; separate squares. Brush squares lightly with egg; top each with 3 parsley leaves, pressing gently to adhere. Sprinkle with pepper. Boke on oven rack until dough is puffed and golden brown, 12-14 minutes.
- Cook peas according to package directions; keep warm.
- Cook bacon in large skillet over medium-high until crisp, about 6 minutes. Remove bacon to paper towel-lined plate, reserving drippings in skillet; crumble bacon. Add butter to hot drippings in skillet and cook over medium until butter melts, about 1 minute. Add onion and celery; cook, stirring often until onion is tender and celery is tender-crisp, about 8 minutes. Add flour and cook, stirring constantly, about 1 minute. Stir in cream and reserved 1 1/2 cups stock; bring to a simmer, stirring often. Stir in peas, cheese, chicken, bacon, and remaining 1/2 tsp salt; reduce heat to medium-low and cook until mixture is thickened and thoroughly heated, about 10 minutes.
- Divide mixture among 4 shallow bowls, and top each with a puff pastry square. Serve immediately.
PUFF PASTRY CHICKEN BUNDLES
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.
CREAMY BACON-WRAPPED CHICKEN
This is the YUMMIEST dish ever! You will get this one requested over and over.
Provided by jenkin421
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix cream cheese and green onions in a bowl; season with salt and black pepper. Spread about 1/4 cup of cream cheese mixture over each chicken breast. Starting at the narrow end, roll chicken breasts over filling. Wrap each chicken breast in 4 slices of bacon. Set wrapped chicken on a rack set in a baking dish.
- Bake in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a breast reads 160 degrees F (70 degrees C), about 1 hour.
Nutrition Facts : Calories 673.5 calories, Carbohydrate 8.2 g, Cholesterol 197.8 mg, Fat 49.4 g, Fiber 1.9 g, Protein 48.4 g, SaturatedFat 23.9 g, Sodium 1433.9 mg, Sugar 1.9 g
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