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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
Click here for printable size.
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Trying this tonight. Subbed pancetta for the bacon and I’m sure it won’t be a problem. Also…one package of pillsbury puff pastry is not enough. You’ll need to buy 2 packages. Only change I made was to add some fresh chopped garlic and I let the stuffing set for about 2 hours before I stuffed. Am excited to taste this in a few minutes :-)
Made these tonight and they were delicious! Thanks for posting!
This recipe would have been great!…If my chicken breasts weren’t as big. 10 minutes into baking it the breading was completely done and the chicken was still completely pink. Do you recommend tenderizing the chicken a little before making the slit and adding the stuffing? I get my chicken breasts from costco. They are delicious and good quality so I don’t want to go find smaller ones…Other than that, it was wonderful! Great recipe!
I saw your pin on Pinterest and tried this recipe. I loved and it and so did my boyfriend. It was my inspiration to try other things I saw on the site. Thank you! I left a shout out to you when I posted my experience and version of the recipe. :) Thank you!
gonna do it for New Year´s Eve… :3
Can I use Pillsbury Crescent rolls? I am just worried the chicken will take the full 30-40 minutes and the crust will be burnt since the crescents usually only take 12 mins to bake
I have no idea what Pillsbury crescent rolls are, sorry.
I used chive cream cheese, bacon some dried parsley, a small handfull of parmesan cheese and added chopped spinach – always trying to get veggies into my family. Then I had no puffed pastry dough, so I dumped diced tomatoes on top and stuck it in the oven. my family loved it. Thanks for the inspiration! Can’t wait to try it with the dough1
Tried this last night… delish! Lessons learned: make sure the chicken fillets are not too big or they’ll take a long time to cook and be a bit ungainly when serving! Also, I’m going to try different ways of wrapping them, since rolling them up burrito-style made a big pile of pastry on the bottom =\
We used goat cheese instead of cream cheese, pancetta instead of bacon, and through in some garlic and shallots. SO tasty. Will be making this again (and again and again) with different variations. Thanks so much!
I’ve had this recipe saved on foodgawker for so long then finally decided to try it last night. It was super easy to make and absolutely delicious! Thank you so must for posting this amazing recipe on your blog for us to try :)
I made a few alterations, added more bacon (yum) and also crushed red pepper flakes.
Made these last night! They were great! Thanks for the recipe!
Kay, is it possible to use several layers of phyllo do instead of the puff pastry? Thanks!
No idea. You’re going to have to let me know how it works out :)
Love this!! Made it last night for me and my husband and we were both big fans. As a newly -wed I’m trying to expand my recipe book and this will definitely be one that is repeated. Directions were perfect. Thanks!!
Thanks for this great recipe! I changed the shape, and turned them into a stuffed muffin, of sorts. They turned out great! I shared it on my blog, here: http://www.oneshetwoshe.com/2012/03/chicken-puffballs.html. Keep the good stuff coming :)
I made this tonight and it was DELICIOUS. Thank you so much for the recipe! (which I found on Pinterest). I used phyllo dough instead of puff pastry because I’m trying to behave, and it was really good. Although I’m sure it would have been even better with the puff pastry :)
I normally don’t take the time to go back and comment on the recipes I attempt, but I am making an exception this time. This was WONDERFUL! I actually just finished making it this evening for my Dad and boyfriend and they both LOVED it! This say a lot, because my Dad is an especially picky eater. The flavors were wonderful. I will definitely be using this recipe again and again. THANK YOU SO MUCH for sharing!
Hi, Heel erg bedankt voor je overheerlijke recepten. Ik heb je site meteen in mijn favorieten gezet. Misschien kun je me nog ergens mee helpen. Ik woon met mijn gezin in Canada en ik zou zo graag weer eens plunderkrans eten. Het is gemaakt van getoerd deeg met amandelspijs erin verwerkt en het was vroeger alleen verkrijgbaar in Maastricht. Ik kan nergens het recept vinden. Weet jij misschien hoe het gemaakt wordt? Groeten uit nu heet Quebec. Elissa (stuur me maar een mailtje…zie e-mail adres)
I made these and they tasted great! My only problem was they were a little soggy on the bottom. What kind of baking dish would you recommend to use for cooking them? I used a casserole dish.
These are incredibly easy and the taste is to die for. I’ve made these a few times now. Sometimes with the puff pastry, sometimes without. Either way they’re awesome!
Just tried it yesterday for my guests, it was a success, the changes i did is filled the chicken with already flavored spreadable cheese, and wrapped the chicken breast with smoked bacon stripes, my husband loved it , thank you for the recipe, will definitely try others
Jess
Esta delicioso el plato!1 ya lo hice en mi casa y a toda mi familia le encanto! aunque preferimos hacer nosotros la pasta de hojaldre!! muchas gracias!
Made this tonight for dinner and it was out of this world! I added a little onion powder and garlic powder (along with minced garlic — can you tell i’m a garlic lover?) and it was fantastic.
This is currently my FAVORITE dish. It’s actually in the oven right now! The only thing I do differently is use thigh fillets (excess fat removed). Yum, yum, yum!
If you want this recipe authentic South Eastern Kentucky style. Use biscuit dough instead of puff pastry and use southern style hickory smoke cured bacon. Also, serve with fried potatoes (or authentic S.E. KY mustard potato salad) and seasoned, buttered corn on the cob. It is supposed to be a decadent meal for foodies not a light meal for dieters.
I just made these and popped them in the oven and 5 minutes after they started cooking I thought that I should have added some sun dried tomatoes to the cream cheese mixture! Guess I’ll have to try that next time. Can’t wait to taste these in about 30 minutes. Thanks for the recipe!
Thanks for sharing this recipe. I am in the process of making them right now, although I cheated a little because it’s way too hot here today, and the thought of being in the kitchen for too long scares me. I used Pillsbury Crescent Rolls instead of puff pastry, so hopefully it turns out right. I followed your filling for most of them, but my son is a buffalo wing freak, so I made one for him with cream cheese, ranch dressing and Franks Red Hot sauce. He’s super excited to try it!!!