Chicken And Cheese En Croute Recipes

CHICKEN MARSALA EN CROUTE

Steps:

• In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender, 3-4 minutes. Add garlic; cook and stir 1 minute longer. Stir in flour until blended. Gradually stir in broth and wine; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes, stirring occasionally. Remove to a bowl; cool slightly. Refrigerate, covered, until cold., Preheat oven to 425°. Pound chicken breasts with a meat mallet to even thickness. Whisk together egg and water. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four 7-in. squares. Place 1 chicken breast on center of each square. If desired, fold narrow end under to fit pastry square; sprinkle with salt and pepper. Top each with 1 rounded tablespoon mushroom mixture. Lightly brush pastry edges with egg mixture. Fold pastry over filling; press edges with a fork to seal. Place on a rimmed parchment-lined baking sheet., Brush tops with egg mixture. Bake until golden brown and a thermometer inserted in chicken reads 165°, 18-23 minutes. Reheat remaining mushroom mixture; serve with pastries. If desired, garnish with thyme.

CHICKEN BOURSIN EN CROUTE

Steps:

• Place chicken between sheets of plastic wrap and pound to 1/4 inch thick.
• Cut cheese into 4 equal pieces placing one on each breast spread cheese leaving a border around edges.
• divide thyme leaves among breast and top each with 4 shrimp halves.
• roll up each breast,tucking in all sides secure with wooden picks if necessary.
• Place chicken rolls seam side down in a 10 inch skillet.
• Add 1c.
• chicken broth,cover and cook on medium heat for 5-7 minutes.
• Remove and drain on a rack.
• Raserve liquid for sauce.
• Place one sheet phyllo dough on table brush with melted butter,add another sheet and brush with butter.
• Place one chicken roll on dough 2 inches from short end and fold dough over chicken, fold along sides of dough over chicken, brush with butter,roll chicken and dough over towards opposite end, brushing with butter at each turn.
• Repeat dough procedure with other 3 chicken pieces.
• Place dough wrapped chicken in a shallow baking pan, seam side down.
• Bake 375° for 15-20 minutes or until dough is golden brown,serve with sauce.
• SAUCE:Bring to boil the reserved liquid in skillet add shallots and cook till tender stir in remaining chicken broth and wine cook over high heat until reduced by almost half add honey,mustard and butter cook 2 more minutes.

CHEESE AND HAM CHICKEN EN CROUTE

Steps:

• place the chicken flat on the rolled out puff pastry.
• Spread the cream cheese on top and then cover with the ham.
• Wrap the pastry over it and bake on a moderate oven for about 1 hour or until chicken is cooked.

ROSEMARY CHICKEN AND BRIE EN CROUTE

Steps:

• Heat oven to 350 degrees.
• Separate dough into 4 rectangles; firmly press perforations to seal.
• Spoon 1/4 of minced onions onto center of each rectangle; top with 1/4 of cheese cubes.
• Top each with 1/4 of chicken, pressing into cheese.
• Fold short ends oven chicken, overlapping slightly.
• Fold open ends over about 1/2" to form rectangle.
• Press all edges to seal.
• Place seam side down on ungreased 15 x 10 x 1" baking pan or cookie sheet.
• Cut three 1" slashes on top of each roll to allow steam to escape.
• Brush with egg; sprinkle with rosemary and parmesan cheese.
• Bake for 21 to 26 minutes or until golden brown.
• Let stand 5 minutes before serving.