Ingredients
4 chicken breasts or legs, boneless, skinless
6 tablespoons olive oil
1 cup vegetables, diced*
Salt and pepper
1/2 teaspoon thyme
1 cup flour
4 ready puff pastry sheets (20*20 Cm)
3 tablespoon grated Parmesan cheese
1 egg, beaten
1 tablespoon water
1 cup mushroom sauce
6 tablespoons olive oil
1 cup vegetables, diced*
Salt and pepper
1/2 teaspoon thyme
1 cup flour
4 ready puff pastry sheets (20*20 Cm)
3 tablespoon grated Parmesan cheese
1 egg, beaten
1 tablespoon water
1 cup mushroom sauce
Method
- Wash chicken parts, pat dry.
- Heat 3 tablespoon of oil in a pan over a medium high heat, add vegetables, season with salt, pepper and thyme.
- Stir and leave for about 5 minutes or until done, set aside to cool.
- Stuff chicken parts with vegetable mixture, roll and seal with toothpicks.
- Season flour with salt and pepper, cover rolled chicken with flour.
- Heat remaining oil in a pan over a medium heat.
- Fry chicken pieces till golden brown from all sides, lift on kitchen towel to get rid of excess oil.
- Let cool then remove toothpicks.
- Preheat oven to 180 degrees Celsius.
- Spread the puff pastry and cut on rectangular shapes (7 cm x 15 cm). Brush dough with olive oil. Sprinkle Parmesan cheese on it and then place in the oven until it is cooked and its surface turns brown.
- Roll puff pastry dough on lightly floured dusted surface, cut on rectangular shapes.
- Place chicken pieces and roll dough by slightly pressing on it.
- Repeat previous mixture with remaining chicken and puff pastry sheets.
- Add 1 tablespoon water to beaten egg and whisk.
- Arrange chicken parts on an oven tray, brush with egg mixture and bake for about 30 minutes or until golden browned.
- Serve chicken on top of mushroom sauce, garnish with fresh herbs.
? Vegetables: diced carrots, zucchini, celery and leeks, or other vegetables as desired.
- Heat 3 tablespoon of oil in a pan over a medium high heat, add vegetables, season with salt, pepper and thyme.
- Stir and leave for about 5 minutes or until done, set aside to cool.
- Stuff chicken parts with vegetable mixture, roll and seal with toothpicks.
- Season flour with salt and pepper, cover rolled chicken with flour.
- Heat remaining oil in a pan over a medium heat.
- Fry chicken pieces till golden brown from all sides, lift on kitchen towel to get rid of excess oil.
- Let cool then remove toothpicks.
- Preheat oven to 180 degrees Celsius.
- Spread the puff pastry and cut on rectangular shapes (7 cm x 15 cm). Brush dough with olive oil. Sprinkle Parmesan cheese on it and then place in the oven until it is cooked and its surface turns brown.
- Roll puff pastry dough on lightly floured dusted surface, cut on rectangular shapes.
- Place chicken pieces and roll dough by slightly pressing on it.
- Repeat previous mixture with remaining chicken and puff pastry sheets.
- Add 1 tablespoon water to beaten egg and whisk.
- Arrange chicken parts on an oven tray, brush with egg mixture and bake for about 30 minutes or until golden browned.
- Serve chicken on top of mushroom sauce, garnish with fresh herbs.
? Vegetables: diced carrots, zucchini, celery and leeks, or other vegetables as desired.
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