Chickeninablanket Recipes

SUPER EASY CHICKEN IN A BLANKET

Steps:

• Preheat oven to 350.
• Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
• Leave croissants in a rectangle (2 croissants) and press together so it won't separate. Roll it over the top of the chicken and wrap under as far as possible.
• Bake on a cookie sheet until golden brown and chicken is done through.

CHICKEN IN A BLANKET

Steps:

• Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
• Bring to the boil and lower the chicken into the stock.
• Allow to poach at a gentle simmer for 20 minutes.
• Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
• Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
• Strain the broth into a measuring jug.
• In a smaller pan, melt 1½ oz.
• of the butter and stir in the flour.
• Stir over a gentle heat until it sizzles.
• Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
• Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
• Lastly, stir in the cream and pour the sauce over the chicken.

CHICKEN-IN-A-BLANKET

Steps:

• Cut the crescent rolls into triangles by dividing each triangle provided into 4 triangles. Cut each cheese slice into either 6 small squares or 9 small squares depending on how much cheese you want on each piece. Cut chicken to be 1 - 1 1/2" pieces each.
• Then take one triangle of crescent roll and put one square of cheese and one piece of chicken on it. Then roll it up according to the crescent roll instructions.
• Place all of the pieces onto a baking sheet and bake according to the crescent roll instructions.

CHICKS IN BLANKETS

Steps:

• Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. Do ahead Can be made 8 hours ahead. Cover and refrigerate.
• Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm.