Mediterranean Puff Pastry Chicken Recipes

MEDITERRANEAN PUFF PASTRY CHICKEN

Steps:

• In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
• Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat the oven to 375 °F and line a large baking sheet with parchment paper.
• Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add ½ pound of chicken and season with a pinch each of salt and paprika. Cook for around 5-10 minutes, until the chicken is cooked through.
• Remove the chicken from the pan and shred.
• Add 6 ounces of spinach to the same skillet and cook over medium heat, stirring constantly for about 3 minutes until the spinach wilts. Remove the pan from the heat.
• Return the shredded chicken to the skillet and stir in ½ a cup of shredded Parmesan cheese.
• Divide each puff pastry sheet into 4 equal rectangles to give 8 rectangles in total. Place them on the prepared baking sheet.
• Place chicken and spinach filling on one half of each rectangle leaving space to seal the pastry around the edges. Do not overfill. Fold the other half of each rectangle over the filling to close and using wet fingers, seal the edges of the pastry.
• Bake in the preheated oven for 20 minutes until golden brown and cooked through.
• Serve warm with a fresh green salad on the side.