There are heaps of variations of this recipe on the net but the original recipe I was inspired by can be found here. After trial and error on my part I do do things a little bit differently.
Here's my take on it.You'll need;
2 chicken breats
125g cream cheese
Spring onion
2 Rashers bacon
3 sheets of puff pastry
1 whisked egg for brushing the pastry before cooking.
Method;
Cook the bacon to your liking. It's probably best you make it crispy for this recipe but as you'll see, we like ours only just cooked.
Chop the spring onion finely and dice the bacon into small chunks.
In a bowl mix the spring onion, bacon and cream cheese.
Slice the chicken breast down the middle about 3/4 of the way through. I cut my chicken breasts into two portions before doing this as I was using premade sheets of puff pastry and being square it doesn't fit the breasts properly.
Pile the cream cheese mixture in the cuts you have made in the chicken.
Using the puff pastry encase the chicken in small parcels and seal. It doesn't matter how you do this so much, as long as they're sealed. This is how mine look :)
Be careful you don't leave the chicken for too long. It might come across danger....
Whisk the egg and brush over the pastry before cooking at 160 degrees celcius for 45 mins - 1 hour or until golden brown.
Yum Yum!
No comments:
Post a Comment