Recipe for chicken en croute
Simple and delicious everyday dish, consisting of a few ingredients: chicken breast, creamy cheese with herbs and spices, and puff pastry.
This dish is a sure hit at our home and is a great way to prepare chicken breast in a slightly different manner.
I don’t know why, but the combination of creamy cheese with herbs and spices together with puff pastry and chicken just works.
Servings: Portions
Chicken en Croute
Ingredients
- 2 pcs. Chicken Breast
- Spices Salt and pepper
- Oil Flavor-neutral. For frying
- Puff Pastry One roll
- Spicy Cheese Use the flavor variant you like best
Instructions
- If you have the time, make sure to take the chicken breast fillets out of the fridge about 30 minutes before frying. It raises their temperature and helps prevent them from being "boiled" rather than fried in the pan. The frying is primarily to give them a sear.
- Turn the pan on high heat (on my stove it is 12 out of 14) and add flavor-neutral oil to the pan. When it is very hot, add the chicken. If you are unsure if it is hot enough, try placing a drop of water on the pan; if it sizzles, it's ready.
- Pat the meat dry (with a clean dish towel or paper towel) and season it with salt and pepper.
- Brown the fillets for 30-60 seconds on each side until they have a sear.
- Remove them from the heat and set them aside.
- Roll out two sheets of puff pastry on the kitchen counter and place one fillet on each.
- Spread a thick layer of creamy cheese over both.
- Wrap the puff pastry around the meat and cheese, sealing it tightly with a fork.
- Bake the puff pastry in the oven at 180 degrees Celsius (356 degrees Fahrenheit) (convection) for 20 minutes.
- Remove them and let them rest on a rack for 10 minutes afterwards.
- If I have this dish for lunch, I typically serve it with a light salad.
- If I have it for dinner, I usually serve rice, tomato sauce and coleslaw with it.
