Filled Chicken Breasts Coated with Ham and Puff Pastry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg chicken breasts, 300 g each
- some tomato (s), dried
- 1 pack sheep`s cheese
- 1 packet bacon or any raw ham
- 1 packet puff pastry, fresh
- 2 egg yolks
- olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees circulating air.
- Chop some sun-dried tomatoes, crumble the sheep`s cheese and mix both together in a key, the easiest way to do this is with a fork. Season to taste with pepper and salt and add more sheep cheese and / or sun-dried tomatoes if you like.
- Cut the chicken breasts in half and apply the filling as desired. If there is a bit of the filling left over, it can be used as a dip, e.g., for bread.
- Wrap the chicken breast with the ham, then cut the puff pastry into 4 long pieces and wrap them around the chicken breast as well.
- Finally, put a little olive oil in a baking dish and place the chicken breasts in it. To give the puff pastry a nicer color, you can brush it with egg yolk from above.
- Put in the oven and bake for 45 minutes at 160 degrees. Every now and then check whether the puff pastry is not getting too dark, otherwise lower the temperature a little.
- Tip: Cut any vegetables as a side dish and place in the baking pan under the puff pastry packets. There are e.g., mushrooms, peppers or zucchini.
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