Marry Me Chicken Puff Pastry
Yield: 6-8
Nicole Kendrick
@goldengracekitchen
00:20
Prep
00:10
Cook
00:30
Total Time
Ingredients & Directions
Directions
Chicken Puff Pastries
1 bag
2 packages
puff pastry dough sheets
1/4 cup
sun dried tomatoes, diced
1/3 cup
spinach, chopped
1/4 cup
mushrooms, diced
1 tablespoon
sun dried tomato oil
2 teaspoons
sweet smoked paprika
2 teaspoons
Italian seasoning
1/4 teaspoon
dried basil
1/4 teaspoon
salt
1/8 teaspoon
black pepper
2 tablespoons
butter
1/2 tablespoon
minced onion
1/4 cup
chicken broth
mozzarella cheese
1 tablespoon
tomato paste
1
egg, beaten in a small bowl for egg wash
fresh basil, for garnish if desired
- Place chicken into a food processor and blend until very fine and place in a bowl.
- In a large skillet, heat the sundried tomato oil on and butter on medium heat.
- Add the minced onion, sun-dried, tomatoes, mushrooms, spinach, and tomato paste. Stir well and cook for about two minutes until fragrant.
- Next, add the chicken broth and stir well until the spinach starts to wilt.
- Add in the minced chicken and mix well. Cook on low for 3-4 minutes to allow the flavors to get into the chicken.
- Cut the puff pastry into shape of your choice.
- Place one tablespoon of chicken onto the cut puff pastry. Spread the chicken, then add a small amount of shredded cheese being careful not to overstuff the pastry.
- Fold over the pastry dough and press the sides down with a fork then brush with egg wash.
- Place onto a parchment paper lined baking tray. Continue for each additional pastry, placing them 1 inch apart.
- Bake on 420°F for 10 minutes. (The time and temperature may vary, depending on the brand of puff pastry used.)
- Remove the pastries once they are slightly brown on top. Garnish with fresh basil.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Marry Me Chicken Puff Pastry
Nicole Kendrick
@goldengracekitchen
Yield: 6-8
00:20
Prep
00:10
Cook
00:30 Total Time
Ingredients
Directions
Chicken Puff Pastries
1 bag
2 packages
puff pastry dough sheets
1/4 cup
sun dried tomatoes, diced
1/3 cup
spinach, chopped
1/4 cup
mushrooms, diced
1 tablespoon
sun dried tomato oil
2 teaspoons
sweet smoked paprika
2 teaspoons
Italian seasoning
1/4 teaspoon
dried basil
1/4 teaspoon
salt
1/8 teaspoon
black pepper
2 tablespoons
butter
1/2 tablespoon
minced onion
1/4 cup
chicken broth
mozzarella cheese
1 tablespoon
tomato paste
1
egg, beaten in a small bowl for egg wash
fresh basil, for garnish if desired
- Place chicken into a food processor and blend until very fine and place in a bowl.
- In a large skillet, heat the sundried tomato oil on and butter on medium heat.
- Add the minced onion, sun-dried, tomatoes, mushrooms, spinach, and tomato paste. Stir well and cook for about two minutes until fragrant.
- Next, add the chicken broth and stir well until the spinach starts to wilt.
- Add in the minced chicken and mix well. Cook on low for 3-4 minutes to allow the flavors to get into the chicken.
- Cut the puff pastry into shape of your choice.
- Place one tablespoon of chicken onto the cut puff pastry. Spread the chicken, then add a small amount of shredded cheese being careful not to overstuff the pastry.
- Fold over the pastry dough and press the sides down with a fork then brush with egg wash.
- Place onto a parchment paper lined baking tray. Continue for each additional pastry, placing them 1 inch apart.
- Bake on 420°F for 10 minutes. (The time and temperature may vary, depending on the brand of puff pastry used.)
- Remove the pastries once they are slightly brown on top. Garnish with fresh basil.
