Chicken En Croûte 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.

FENNEL, CHANTERELLE, AND CHICKEN EN CROUTE

Steps:

• Preheat oven to 350 degrees F.
• Stuffing: Saute chanterelles, leeks, and onions until transparent. Add wine and let boil and reduce until almost dry. Add heavy cream and reduce until thick. Season with salt and pepper. Let cool completely.
• Make a slit on side of breast and using the back of a wooden spoon, open the slit into a pocket. Stuff it with the mushroom mixture.
• In a hot, ovenproof skillet, saute chicken in butter. Turn when slightly brown and place in oven and bake for 5 minutes. Remove from oven, pour off excess grease, and set breasts aside to rest.
• Place pan on stove, add the leeks, onion, and fennel. Let cook until translucent. Add the garlic and Herbes de Provence and stir until aromatic. Deglaze with the Chablis and season with salt and pepper. Let simmer for 5 minutes. Remove from heat and let cool.
• Roll out the puff pastry dough and halve width-wise into two short rectangles. Place a chicken breast in the bottom half of the dough. Top with half the fennel sauce. Fold the long part of the dough over the chicken and press the edges to seal with a fork. Brush with egg white wash. Poke a design in the top of the crust with a knife. Bake for 15 minutes.

CHICKEN EN CROûTE

Steps:

• 1.Preheat the oven to 200C/400F/Gas 6.
• 2.Mix the mozzarella, basil and sun-blush tomatoes together in a bowl.
• 3.Cut a pocket in each of the chicken breasts and stuff with the mozzarella mixture.
• 4.Place a stuffed chicken breast into the middle of each square of puff pastry and roll up into parcels.
• 5.Brush each parcel with the beaten egg and bake in the oven for 25-30 minutes, or until risen and golden-brown.

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.

APRICOT CHICKEN EN CROûTE

Steps:

• Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
• Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
• Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
• Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
• Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
• Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.