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Instructions |
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Add the spring onions, parsley, crumbled up bacon
and a good pinch of pepper to 4 oz firm cream cheese
Mix it all up. Adding a little garlic, chili pepper
and/or grated cheese also tastes great!
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Make a fairly deep cut in each chicken fillet. And
spread 1/4 of the cream mixture in there. My puff
pastry sheets were fairly small, so I’ve used two
for each chicken fillet. I kinda stuck them
together, and flattened them a little with my
dough pin.
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Place the chicken on top of the puff pastry, with
the cream cheese side down. Season the chicken
with a generous amount of salt and pepper. Beat a
large egg, and brush a little on the edges of the
puff pastry. Just fold them until you end up with
small packages. The egg will function as a glue.
Lightly brush the top of the puff pastry with the
egg as well.
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Pop them in a preheated oven, and bake at 400F
(200C) for 30 to 35 minutes.
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Serving
Suggestions |
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1 Stuffed Chicken
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Originally Submitted
1/6/2013
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