Cheesy Chicken Marinara in Puff Pastry

I was scrolling through recipes on Facebook, because that’s who I am now, and saw a recipe for a sort-of chicken cordon bleu thing. I don’t like chicken cordon bleu, but I was intrigued, and the creative juices (read: gluttony) started flowing. 

Ingredients

2 skinless, boneless chicken breasts
Salt, pepper, onion powder and garlic powder, to taste
Sliced cheese (we used provolone, but you do you)
Fresh spinach 
1 sheet of puff pastry, thawed
Pasta or pizza sauce
1 egg
2 tablespoons water

Method

Place each chicken breast on a large sheet of plastic wrap. Fold the wrap over, and beat the chicken breast until it’s nice and thin (I used a rolling pin). Cover the chicken with sliced cheese, then cover with spinach. Keeping the chicken on the plastic wrap, roll the chicken around the mixture, then wrap the plastic wrap around it, and roll further into a nice log shape. Chill for 30 minutes. 

While chicken is chilling, preheat oven to 400f. Roll out puff pastry until it is no thicker than pie crust (you can go thinner if you like). Cut into 2 pieces and brush liberally with sauce. Lay on floured surface. 

Place rolled chicken on one end of pastry and roll up. Seal pastry and pinch off the end, cutting off any excess. Place on parchment lined baking sheet. 

Beat 1 egg with 2 tablespoons water. Brush egg wash over pastry. Bake 35 minutes or until chicken is no longer pink. Rest 10 minutes before slicing.











Comments

Post a Comment

Popular posts from this blog

Warm Caprese Potato Salad

We love Caprese salad, and we love roasted potatoes, so why not combine them?  There are no measurements; you’ll have to eyeball the ingredients based on serving size (and how hungry you are).  Ingredients  Grape tomatoes  Roasting potatoes  Peanut oil (canola if you’re allergic) Salt Pepper Italian seasoning Bocconcini (I use light so I can lie to myself) Jarred pesto (I use Catelli, or you can make your own) Fresh basil or spinach leaves Preheat oven to 400f. Toss tomatoes with oil, salt, and pepper. Peel potatoes, if desired, and cut to approximately the same size as the tomatoes. Toss with oil, salt, and Italian seasoning.  Line a perforated pan with parchment. Arrange tomatoes and potatoes on the pan in a single layer, and roast 40-50 minutes. Meanwhile, slice bocconcini.  When veg is done, arrange on plate(s).  Place sliced bocconcini on top and drizzle with pesto. Garnish with shaved Parmesan and leaves. Also, we ate it too fast for a pic....
Read more

Easy Strawberry Chocolate Cheesecake

Summer is a time for barbeques and get-togethers ... baking, not so much. Since fresh strawberries are abundant in Newfoundland right now, I tested out a new recipe on some willing neighbours to get the seal of approval ... unfortunately, the pic I took got deleted.  I like it because it’s not too sweet or heavy.  Ingredients 2 cups chocolate baking crumbs  1/4 cup unsalted butter, melted 1/2 cup heavy (whipping) cream 1/2 tsp vanilla 2 tbsp sugar 454 g cream cheese, softened (I use low-fat, but you do you) 1/4 cup chocolate chips 1 quart strawberries, rinsed, drained, and patted dry Chocolate curls or sprinkles for garnish  Method Preheat oven to 350F. Combine crumbs and butter in an 8X8 pan, then press and pat down firmly to make a crust. Bake for five minutes, then set aside to cool.  Combine cream, vanilla, and 1 tbsp sugar in a medium bowl. Using a hand mixer, beat the mixture, gradually increasing speed (this keeps you from getting splattered), until it’s ...
Read more

Baked Zucchini Chips with French Onion Dip

Image
I can’t speak for you guys, but I’m fat, and one of the many reasons why I’m fat is because I love crispy, salty snacks. I also hate vegetables.  In my quest to be healthier, I’ve been working on baked veggie chips which are actually delicious, and I think I’ve found it! BAKED ZUCCHINI CHIPS For the Chips 1 medium zucchini  Olive oil cooking spray  Herbed garlic sea salt (I use Epicure) For the Dip 1/3 cup low fat mayonnaise  1/3 cup fat free Greek yogurt 1 tablespoon Epicure French Onion Dip Mix Method Preheat oven to 225F. Line a crisper pan (pic below) with parchment and generously spray with cooking spray.  Thinly slice zucchini with a mandoline. Lay the slices on a clean dish towel in a single layer.  Lay another clean dish towel on top and press out moisture.  While zucchini is drying out, mix together the Greek yogurt, mayonnaise, and French Onion Dip Mix. Store in the fridge to allow flavours to blend.  Turning back to the zucchini, sprink...
Read more