It’s surprisingly simple & extremely tasty & tender as the pastry holds all the juices in the chicken. Which is where they should be!
I adapted the recipe slightly as I was only making for two.
So what you will need is as follows:
- 2 x Chicken breasts, skinless & boneless
- 4 x Bacon rashers
- 4 x Spring onions
- Fresh Parsley
- 125g Philadelphia Cream Cheese (approx)
- Puff pastry (Enough to cover 2 x chicken breasts)
- 1 Egg (For brushing)
First thing to do is preheat your oven to 200°C.
Next you need to either fry or grill your bacon until the edges are crispy. Then drain, roughly chop & place into a bowl. Chop up your spring onions & parsley (quantity to taste) and place into the same bowl as your bacon. Mix these together with the philadelphia & salt & pepper and you have your filling.
Next up, rolling out your pastry. Do so on a lightly floured surface & roll out 2 sheets large enough to completely cover your chicken breasts.
Grab your chicken breasts and cut a deep slit in the thicker side then spoon in as much filling as you can without it spilling too much over the edge. Chances are you will have a little left, I am going to take advantage of this later and spread it on some toast for lunch!
Season the chicken with salt & pepper then wrap your stuffed chicken in the prepared pastry sheets, seal by pressing firmly on the edges. Brush them with beaten egg so they turn out lovely, golden & shiny and not burnt!
Pop in the oven and 30-35 mins later you will have a deliciously succulent and tasty chicken dinner : D
I enjoyed mine with a salad and a honey & mustard dressing and it went down a treat.
Thanks for reading and tune in early next week for the house warming special!
Miss Kitchen Mason