Stuffed Chicken in Puff Pastry Take 2
- 6 Chicken Breasts (cleaned & trimmed)
- (2) Boxes of Puff Pastry (You will need 3 whole sheets)
- 8 oz cream cheese (softened) *I used 1/3 less fat
- 3/4 cup sour cream *i used light
- 8 slices bacon cooked & crumbled
- (1) Sweet Onion
- (2) Tbsp Sugar
- (3) green onions chopped
- (1) box frozen spinach cooked (squeeze excess water out)
- Garlic Salt
- Red Pepper Flakes
- (1) Egg Beaten
- Make sure you take your puff pastry out of the freezer. The directions say to let sit on counter for 40 minutes before handling. This is the method I typically use, but if another method on the directions/box appeal to you then by all means... =)
- Slice your sweet onion thinly and place in small skillet with a bit of butter or olive oil. Over medium heat cook onion until lightly browned, stirring constantly. Add (2) Tbsp Sugar and stir to caramelize onions. Set Aside.
- Slice a "compartment" into your chicken. You can do this however you feel comfortable- I usually cut into the chicken at the top of the breast and "filet" it- leaving a nice pocket in the middle to put the stuffing.
- In a medium bowl combine softened cream cheese & sour cream. Mix well until smooth. Add crumbled bacon, caramelized onions, chopped green onion, drained spinach, garlic salt (to your taste), pepper and red pepper flakes (to your taste). Mix all ingredients together well- this is your stuffing.
- Now it's time to stuff the chicken. I find it easiest to use a small spoon to push the stuffing all the way into the chicken. Evenly divide stuffing amongst breasts.
- Beat (1) Egg in small bowl and add (1/2)tbsp water- set near work surface, you will need this to seal your puff pastry.
- By now your puff pastry should be ready to handle. The easiest way for me to handle the puff pastry is to lay a large sheet of plastic wrap covering my counter and covering the wrap with flour. I keep a small bowl of flour next to me so I can flour the surface repeatedly to prevent the puff pastry from sticking.
- Roll out your puff pastry with a rolling pin-not to thin or it will be hard to hand when rolling the chicken. Cut your puff pastry diagonally (I used a pizza cutter) so that you have (2) triangle pieces. Flour puff pastry on both sides again to prevent sticking.
- Place (1) piece of chicken in the middle of a puff pastry triangle. (I "fold" or "roll" chicken in half to make it easier to seal into the puff pastry). Fold puff pastry over chicken one side at a time and seal with egg wash. Make sure all edges are sealed and place on foil lined pan. (I also coat foil with cooking spray).
- Repeat until all chicken is in puff pastry. Brush the top of each puff pastry pouch with egg wash.
- Bake 40 minutes at 400 degrees or until chicken is done. Let stand 10 minutes before serving.
- These are so big & filling we actually cut each one in half and each person at 1/2 of one-- so this meal makes A LOT. See below on how to "freezer cook" this.
You can freeze as many of the "pouches" as you want. Since they are so large- I froze (2) of the pouches, but separately because Andrew & I can share one for a meal. Follow instructions through step #10 and then place the # of pouches you want to freeze on an parchment lined pan that will fit in your freezer. Place in freezer 45 minutes. Remove from freezer and vacuum pack or place in zip loc bags. Don't forget to label your bag/packaging with steps 11 & 12 so you know how to cook it once you defrost. I would remove the chicken in puff pastry the night before you plan on serving it and place it in the refrigerator to defrost a big before baking.