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    Friday, June 19, 2015

    Chicken with Vegetables in Puff Pastry recipe


    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 


    - 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.

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    Item Reviewed: Chicken with Vegetables in Puff Pastry recipe Rating: 5 Reviewed By: Mrs. Chef
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