May 2, 2009

Kaytucky Chicken

I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes.

This was absolutely delicious!

Directions:

4 chicken fillets
4 frozen puff pastry sheets
4 oz cream cheese (the firm kind)
few rashes of bacon
flat-leaf parsley
1 spring onion
1 large egg
pepper
salt

Directions:

This is what we call ontbijtspek here. It’s kinda like bacon, only much salter. They come in small portions. I’ve cooked four thin slices and drained them on a paper towel. I’m not using too much, but feel free to add as much bacon as you like.

 
I’ve also chopped a spring onion with my cute orange baby Santoku.

And I’ve finely chopped a small handful of flat-leaf parsley. Gotta love the stuff. You can use any herb you like, though.

Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese.

Mix it all up. Adding a little garlic, chili pepper and/or grated cheese also tastes great! Just go wild! Think of fun combinations.

Make a fairly deep cut in each chicken fillet. And spread 1/4 of the cream mixture in there.

My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. I kinda stuck them together, and flattened them a little with my dough pin.

Until I ended up with puff pastry looking like this.

Place the chicken on top of the puff pastry, with the cream cheese side down. Season the chicken with a generous amount of salt and pepper.

Beat a large egg, and brush a little on the edges of the puff pastry.

Just fold them until you end up with small packages. The egg will function as a glue. Lightly brush the top of the puff pastry with the egg as well.



Pop them in a preheated oven, and bake at 400F (200C) for 30 to 35 minutes.

 

These were so good. The flavors together just worked. Even the kiddo loved them, and that’s saying a lot these days.

Kay’s Recipe Card

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    174 Comments »

    1 2 3 7
    1. 1

      Looks and sounds delish! MMMMM!

      Valerie on May 2, 2009 @ 3:48 pm Reply
    2. 2

      That looks so good! I am going to make this tomorrow. Thanks for the fantastic recipe!

      T on May 2, 2009 @ 4:21 pm Reply
    3. 3

      The only problem I have with this is that I’m stuck at work and can’t eat it right now. I have cream cheese just sitting in my fridge. Maybe this will be my new meal for next week!

      Rebekah on May 2, 2009 @ 4:30 pm Reply
    4. 4

      That sounds delicious! Love the recipe!

      Simone (junglefrog) on May 2, 2009 @ 4:54 pm Reply
    5. 5

      These look so delish I cannot wait to try them….. YUMMY! :-)

      ThatsSoYummy on May 2, 2009 @ 5:23 pm Reply
    6. 6

      What a great idea—that looks SO good!

      naomig on May 2, 2009 @ 5:36 pm Reply
    7. 7

      Thanks for giving me an idea for dinner tonight. This looks like it’s fun to make.
      I enjoy all your “kitchen toys” like the mini santoku and that groovy orange silicone basting brush. I don’t think I can get that bacon, here in Napa Valley, but I bet pancetta would work.

      Linda on May 2, 2009 @ 7:19 pm Reply
    8. 8

      Wow Kay, these look amazing! I can’t wait to try them. So many things from your site have come into our dinner rotations. I’m so glad I found you!

      Samantha on May 2, 2009 @ 7:28 pm Reply
    9. 9

      This recipe sounds great! I am definitely going to print this one out and trying next week sometime. I pretty much love anything that is stuffed with cream cheese :P

      Aaron B from IL (USA) on May 2, 2009 @ 9:04 pm Reply
    10. 10

      This looks great. When I finish the leftover Stoofvlees, I will try this. They were great too.
      Thanks Kay.

      Mike on May 3, 2009 @ 12:11 am Reply
    11. 11

      Mmh, yum! That looks delicious and I can imagine who well the different tastes work together: bacon, cream cheese, chicken… Great! Will definitely make this one day.
      Thanks for sharing Kay.

      Cheers,
      Sarah

      Sarah on May 3, 2009 @ 12:24 am Reply
    12. 12

      Ohhhhhhhh yum! Chicken, puff pastry AND cream cheese? You gotta be kidding me…these look incredible!

      DishinandDishes on May 3, 2009 @ 4:12 am Reply
    13. 13

      Oh. Yum.

      Kay-are these good cold also? Always looking for new lunch ideas….

      KathyJ on May 3, 2009 @ 7:04 am Reply
    14. 14

      Yummmmmy!
      It also sounds like a great idea for a picnic…
      Can’t wait to try them!
      Cheers from Greece. :)

      Sophia on May 3, 2009 @ 12:46 pm Reply
    15. 15

      @Sophia:

      I didn’t know I had Greek readers!! How are things in one of my favorite places in the world?

      Elllinas eisa re?

      Kay on May 3, 2009 @ 12:49 pm Reply
    16. 16

      Kay, you drive me bonkers when you just have a chicken breast and don’t dissect it like a surgeon (like me). So do you seriously EAT all the bloody veins and bits? I think this sounds good but wouldn’t work once I dissected it.. I know I’m weird btw ;)

      Laura on May 3, 2009 @ 2:37 pm Reply
    17. 17

      @Laura:

      Kay, you drive me bonkers when you just have a chicken breast and don’t dissect it like a surgeon (like me). So do you seriously EAT all the bloody veins and bits?

      Laura, I’m not sure where you buy your chicken, but where I buy it bloody veins and bits have been removed already. Every now and then there can be a little left, but you can cut it off if it bothers you.

      Just out of curiosity; how do you prepare and eat your chicken wings if you freak out from a little blood or a vein here and there? :)

      Kay on May 3, 2009 @ 2:41 pm Reply
    18. 18

      @KathyJ:

      Kay-are these good cold also? Always looking for new lunch ideas….

      I have to admit I haven’t tried eating them cold yet, so can’t help you there.

      Kay on May 3, 2009 @ 2:42 pm Reply
    19. 19

      This looks great – think I will make this tonight! So glad I found your blog through Big Red Kitchen!

      Jennifer on May 3, 2009 @ 3:11 pm Reply
    20. 20

      You are real innovative!

      Mrs Ergül on May 3, 2009 @ 4:44 pm Reply
    21. 21

      These look amazingly tasty! Do you think you could freeze the whole thing after it’s all assembled for a later quick dinner??
      I also need to try out the green peppercorn sauce, I’ve recently become obsessed with potatoes with green peppercorn-pepper and that looks like it would only further my food obsession.

      Anna on May 3, 2009 @ 6:01 pm Reply
    22. 22

      Ik volg je blog nu al een tijdje en ik dacht word toch eens tijd dat ik een reactie achter laat. Ik ben dol op je foto’s. Ze zien er altijd zo heerlijk uit! Ik heb een keer kipfilet gevuld met knoflook champignons en gerold in bladerdeeg gegeten en dat was ook zo lekker.

      Fijne zondagavond

      xxx

      Bar on May 3, 2009 @ 8:38 pm Reply
    23. 23

      This looks like a nice change for chicken. I am positive I will give it a try!

      Treehouse Chef on May 4, 2009 @ 1:24 am Reply
    24. 24

      Oh, that looks delicious. I will definitely be giving this a try. Everything is good in puff pastry!

      Karen (KayKay) on May 4, 2009 @ 5:05 am Reply
    25. 25

      Your blog is beautiful and your dishes mouthwatering. This one seems especially good and something I would definitely love to try. A great way to take chicken from ordinary to special.

      Maria on May 5, 2009 @ 3:28 am Reply
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