Chicken in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g rocket
- 80 g tomato (s), dried in oil
- 1 onion (s)
- 1 tablespoon oil
- 2 sheet / s puff pastry, rolled out into a rectangle
- 4 chicken breasts (approx. 120 - 150 g)
- salt and pepper
- possibly spice mixture (meat seasoning)
- 1 packet ham, raw
Print Recipe
Pin Recipe Instructions
- Roughly chop the rocket and dice the dried tomatoes. Finely chop the onion and mix everything.
- Season the chicken with a little pepper, salt and meat seasoning and fry briefly on both sides in a frying pan in the oil of the tomatoes. Then put on a plate.
- Cut the puff pastry once across and cut off a little depending on the size of the chicken. Cover the puff pastry sheets with raw ham. To do this, arrange the raw ham leaves next to each other so that they point from the long side to the long side. Then distribute 1/4 of the rocket-tomato-onion mixture on each of the raw ham. Place the chicken breasts lengthways on the puff pastry and wrap them up like a present.
- Place the seam down on a baking sheet lined with baking paper and bake for 25 - 30 minutes in the lower half of the oven preheated to 220 ° C. The time may vary depending on the size of the chickens. If they are lighter than 120 g, they may only be left in the oven for 20-25 minutes.
- Serve the parcels with salad. White wine also goes well with it.
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