Chicken With Puff Pastry is easy to make. Preparation time is about 15 minutes and cooking time is about an hour. So, you cook that pastry puff a little bit, then the oil drips on it, then you’ll put some chickens on the bottom of the puff.
Mmmm, mmmm good! That’s what you’ll be saying when you try this easy chicken recipe that has a surprise in the center. This is probably not for kids and is only practical if you have a child-free household.
Chicken and Bacon in Puff Pastry
Prep:15 mins
Cook:25 mins
Total:40 mins
Servings:6 servings
| Nutrition Facts (per serving) | |
|---|---|
| 378 | Calories |
| 26g | Fat |
| 9g | Carbs |
| 27g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Puff pastry seems to make almost anything seem special, and when filled with creamy chicken and crispy bacon, this recipe becomes an elegant and easy main dish. The combination of bacon, chicken, onion, and cream cheese in flaky frozen puff pastry is perfect for company, yet it’s so easy to make you can serve it on a weeknight.
You can make the filling ahead of time, then assemble the little bundles and bake just before you’re ready to eat. If you have any on hand, use leftover cooked chopped chicken; cook just the onion and combine all of the filling ingredients, and then proceed as directed.
If you’d like some added flavor, include fresh herbs like tarragon or parsley in the recipe, either along with or in place of the thyme. Serve the filled pastry pockets with some peas drizzled with butter or a simple green salad tossed with cherry tomatoes, and glasses of iced tea.
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cubed
- 1/2 cup chopped onion
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme)
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
Steps to Make It
HIDE IMAGES
- Gather the ingredients. Preheat the oven to 400 F.
- In a medium skillet, cook the bacon until crisp.
- Remove the bacon from the pan, drain on paper towels, crumble, and set aside. Drain the drippings from the pan but do not wipe out.
- Add the olive oil to the pan and add the chicken and onion. Cook together until the onion is tender and the chicken is no longer pink, 7 to 8 minutes.
- Using a slotted spoon, remove the chicken and onion from the pan to a medium bowl.
- Add the cream cheese and bacon to the chicken mixture, along with the thyme, and mix well.
- Gently roll out each puff pastry sheet in both directions to make it a bit larger.
- Cut each sheet into thirds following the fold lines of the pastry. Then cut in half across the strips to make 6 rectangles from each sheet.
- Put 1/3 to 1/2 cup of the chicken mixture in the center of each of 6 of the rectangles on one sheet of pastry.
- Top with the other 6 rectangles and gently stretch the top rectangles to fit.
- Seal the pastry edges and press with a fork.
- Place each filled rectangle on a cookie sheet and brush with the beaten egg.
- Bake for 20 to 25 minutes until the pastry is a deep golden brown.
- Remove the pastries to a wire rack and let cool for 5 minutes before serving (the filling is very hot).
- Serve and enjoy.
Tips
- Instead of draining all of the bacon drippings and adding olive oil, you can keep 1 tablespoon of the bacon grease in the pan to cook the chicken and onion. This will impart a smokier flavor to the filling.
- If you think you need a stronger seal between the two pieces of puff pastry, you can brush the beaten egg around the edges of the bottom piece before topping it with the other rectangle of pastry.
Chicken and Bacon in Puff Pastry
Prep:15 mins
Cook:25 mins
Total:40 mins
Servings:6 servings
| Nutrition Facts (per serving) | |
|---|---|
| 378 | Calories |
| 26g | Fat |
| 9g | Carbs |
| 27g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Puff pastry seems to make almost anything seem special, and when filled with creamy chicken and crispy bacon, this recipe becomes an elegant and easy main dish. The combination of bacon, chicken, onion, and cream cheese in flaky frozen puff pastry is perfect for company, yet it’s so easy to make you can serve it on a weeknight.
You can make the filling ahead of time, then assemble the little bundles and bake just before you’re ready to eat. If you have any on hand, use leftover cooked chopped chicken; cook just the onion and combine all of the filling ingredients, and then proceed as directed.
If you’d like some added flavor, include fresh herbs like tarragon or parsley in the recipe, either along with or in place of the thyme. Serve the filled pastry pockets with some peas drizzled with butter or a simple green salad tossed with cherry tomatoes, and glasses of iced tea.
Ingredients
- 6 slices bacon
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cubed
- 1/2 cup chopped onion
- 1 (8-ounce) package cream cheese, softened
- 1/2 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme)
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten
Steps to Make It
HIDE IMAGES
- Gather the ingredients. Preheat the oven to 400 F.
- In a medium skillet, cook the bacon until crisp.
- Remove the bacon from the pan, drain on paper towels, crumble, and set aside. Drain the drippings from the pan but do not wipe out.
- Add the olive oil to the pan and add the chicken and onion. Cook together until the onion is tender and the chicken is no longer pink, 7 to 8 minutes.
- Using a slotted spoon, remove the chicken and onion from the pan to a medium bowl.
- Add the cream cheese and bacon to the chicken mixture, along with the thyme, and mix well.
- Gently roll out each puff pastry sheet in both directions to make it a bit larger.
- Cut each sheet into thirds following the fold lines of the pastry. Then cut in half across the strips to make 6 rectangles from each sheet.
- Put 1/3 to 1/2 cup of the chicken mixture in the center of each of 6 of the rectangles on one sheet of pastry.
- Top with the other 6 rectangles and gently stretch the top rectangles to fit.
- Seal the pastry edges and press with a fork.
- Place each filled rectangle on a cookie sheet and brush with the beaten egg.
- Bake for 20 to 25 minutes until the pastry is a deep golden brown.
- Remove the pastries to a wire rack and let cool for 5 minutes before serving (the filling is very hot).
- Serve and enjoy.
Tips
- Instead of draining all of the bacon drippings and adding olive oil, you can keep 1 tablespoon of the bacon grease in the pan to cook the chicken and onion. This will impart a smokier flavor to the filling.
- If you think you need a stronger seal between the two pieces of puff pastry, you can brush the beaten egg around the edges of the bottom piece before topping it with the other rectangle of pastry.
Flaky pastry pesto chicken
WITH ROASTED CHERRY TOMATOES & GREEN BEANS
SERVES 4
COOKS IN30 MINUTES
DIFFICULTYNOT TOO TRICKY
NUTRITION PER SERVING
- Calories61831%
- Fat34.8g50%
- Saturates18g90%
- Sugars7.1g8%
- Salt1.7g28%
- Protein36.3g73%
- Carbs40.4g16%
- Fibre4.9g-
5 Ingredients – Quick & Easy Food
Ingredients
- 320 g sheet of all-butter puff pastry , (cold)
- 4 x 120 g free-range skinless chicken breasts
- 4 heaped teaspoons green pesto
- 400 g ripe cherry tomatoes , on the vine
- 400 g green beans
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Method
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.