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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.
166 Comments »
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I made these and the were amazing. The bottom burnt though. Chicken was perfect rest of the pastry was perfect. Bottom was burnt. I cooked them on a baking sheet middle rack with parchment paper. Any idea why?
Looks amazing!! I hope they have puff pastry sheets in the store today!! If so, it will be dinner tonight!! Cheers from Poland!!
Made this for dinner tonight with homemade ceasar salad and it was wonderful. Thank you for the recipe. Oh, and, I added 1 green chile to the cheese mix. Fabulous!
This looks so good!!! We’re not big fans of parsley or spring onions. Do you suggest something different to use?
Thank you for this amazing recipe. This had to be my favorite chicken of all time. I will be making it again and again. I will also be posting it on my blog at some point with a link back to you. Loved it!
Sorry, just read your copyright. I won’t be posting this on my blog in that case but I will tell everyone how much I loved it and where to find you. Thanks
No problem, I put up the copyright because people were stealing entire postings, including text, and websites were even removing my watermarks from photos.
Can you freeze 1/2 of the recipe? If so, how do you reheat this?
Can I prep this ahead of time and freeze it. Want to make it for a luncheon.
If I can freeze, what are the instructions for thawing? Thank you! Love your recipes!
This is AMAZING!!! Made it for friends and it was a huge hit, and not to mention a ton of fun to make!!! Will definitely be making this again.
Hello everyone.
I have made this so many times. It is my son’s (27) all time fav. He asks me to make it for him all the time and he has actually made it a couple of times. I add cheddar cheese to my filling too. The only thing is the filling always ooozes out. I cannot seem to figure out how to keep fillings in meats when I cook them. Anyone have any tricks. I usually cook it in a meatloaf pan to keep it nice and tight and that helps a little but most of the filling ends up melted in the bottom of the pan.
And for all of you wondering if you can freeze it. I have done that too. I like to make a few of them and eat one that night and freeze the others for my son. Of course, they aren’t as good but it does work. Sometimes they are a little watery but maybe that is because we need to thaw them completely before baking???
Hey Kay! I just started cooking about a week ago and I made a promise to myself to make at least one new meal a week. Funny thing is every meal I have chosen so far has been your recipes! I am currently making these yummy guys. Can’t wait to eat them up!
Thank you for your easy reading recipes.
You’re making a cook out of me :’)
I tried this recipe and absolutely loved it! It turned out perfect, and I loved the suggestions to add garlic or anything you want to pump up the flavor. Amazing!
Thank you Kay!!! I made this about a month ago for a second date. I believe that this one recipe has turned me into the boyfriend that can cook.
This is now a TOP 5 recipe of mine!!!
THANK YOU for the photos for the Intructionally challenge LIKE MYSELF! :)
I made this with your recent carrot side dish and it was absolutely delicious!!! Thank you for your step by step directions and pictures. I can’t wait to see what other recipes you have!
Tried this today, excellent flavours but not sure that this is the best way to open up the chicken breast. Any hints on how best to stuff the chicken breast and seal it? it is a delicious combination of ingredients, well done !
I was wondering if pie crust could work instead of puff pastry sheets? I don’t have any sheets, but I do have pie crust…
You said this was low carb n but with the puff pastry it’s not low carb at all. Would this recipe work sans the puff pastry or would the filling just run out?
My parents came over last night and i gave this a try. It was a success!!! :) Love love love this recipe and from now on its gonna be one of my favorites! We all couldn’t get over how good it was.. the chicken came out really nice and juicy and the filling i added a little bit of feta cheese and some red pepper flakes :) yummm i can still taste it!!! !:))) I will definitely make this again soon!! Thank you again !!
looks yummy but is the chicken dry? I make something very similar. Only i cut up cooked chicken mix with creamcheese. Then roll scoops of mixture up n crescent dough. We love it. Id like to try so herbs n it next time. Thanks.
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Where is a recipe for green peppercorn sauce?
It looks delicious I want to try it. What can I use instead of the puff pastry?
I have no idea. The recipe is for chicken in puff pastry.
Jose and Kay
I used pie crusts instead of the puff pastry, and it turned out awesome! I’m sure it’s not the same, but I didn’t have any puff pastries, and the pie crust worked wonderfully. Hope this helps!
Taylor
yummy… it looks really tasty!
This looked so yummy so I decided to make it for dinner last night. It was all wonderful. I added shredded cheese and some other spices and it was very good tasting. My only complaint is that in your recipe you say 4 pieces o FROZEN pastry puffs squares. Why wouldn’t you start with preheat the oven and take out the frozen pastry puff squares? I was all ready to go and had to wait the additional 40 minutes for the puffs to thaw. All that aside, it was AMAZING!!! Will make again for sure but will thaw out the puffs in the morning before leaving for work. THANK YOU!
i would say that’s just common sense !!
Wow, is the puff pastry so thick there is takes 40 minutes to thaw? Over here it takes 5 minutes or so. By the time I chopped everything, the puff pastry has thawed out.
Good to know!