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

Click here for printable size.


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    178 Comments »

    1. 1

      Would it work if I replaced cream cheese with sour cream?

      Tara on Mar 24, 2015 @ 12:28 am Reply
    2. 2

      Love this recipe! Goes great with cranberry sauce on the side. I also add garlic powder to the cream cheese mixture and eliminate the bacon.

      Chelsea on Sep 22, 2015 @ 10:12 pm Reply
    3. 3

      This was delicious!!! I didn’t have parsley so I used basil, spinach and added some grated parmesan. My husband asked if I would make it again – tomorrow!

      Deb on Feb 24, 2017 @ 8:32 pm Reply

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