Herbed Chicken Asparagus In Pastry Recipes

CHICKEN AND ASPARAGUS PASTRIES

Steps:

• Cut each pastry sheet into 4 strips, and cut each strip crossways to give 3 rectangles.
• Roll each rectangle on lightly floured surface until they measure approximately 3" x 6".
• Combine the chicken, asparagus sour cream, chives (or spring onions) and cheese in a bowl.
• Season with salt and freshly ground black pepper.
• Spoon a teaspoon of the mixture onto each rolled out pastry rectangle.
• Lightly brush the edges with egg and fold in the long sides first before folding in the ends to form'parcels'.
• Place pastries seam side down on greased oven trays.
• *Shortly before serving, brush each pastry with egg and bake in a moderately hot oven for about 15 minutes or until lightly browned.

CHICKEN ASPARAGUS PUFFS

Steps:

• In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
• Roll out puff pastry into a rectangle shape (10x14-in).
• Then lengthwise into three even strips of pastry.
• Spread chicken mixture along one side of each strip of pastry.
• Place asparagus spears lengthwise beside chicken mixture.
• Brush edges of pastry with egg.
• Roll pastry over to close completely.
• Brush top with egg.
• Cut rolls diagonally into 1-inch slices with a sharp knife.
• Sprinkle with sesame seeds.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 8-10 minutes, or until golden brown.
• Delicious!

HERBED CHICKEN IN PASTRY

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
• Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
• Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
• Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

HERBED CHICKEN ASPARAGUS IN PASTRY

Steps:

• Defrost puff pastry in fridge according to box instructions. Let sit at room temperature for 1/2 hour before beginning recipe. Defrost chicken tenders. Preheat oven to 400 degrees.
• Roll out sheet of puff pastry on cutting board. Slice each sheet into four equal squares, making eight squares altogether.
• Lay tenders diagonally across each square. Spoon two tablespoons cheese spread on top of each tender.
• Cut each stalk of asparagus in half and lay two halves on top of each tender.
• Fold two opposite corners of pastry over chicken, asparagus, and cheese, sort of like pigs in a blanket. Chicken should be exposed at each end.
• Lay on greased cookie sheet (use parchment if you like), spacing by at least one inch. Use pastry brush to coat tops with butter. Sprinkle delicately with parmesan.
• Bake 20 minutes or until chicken is fully cooked. Optional: broil for a minute or two to make pastry even crisper.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper.
• Melt butter in skillet and add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minutes. Mix egg and water, set aside.
• Preheat oven to 400°F.
• Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") square.
• Spread about 2 tbsp of cheese spread in center of each square.
• Sprinkle with 1 tbsp parsley and top with cooled chicken.
• Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges.
• Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.

ASPARAGUS IN PUFF PASTRY

Steps:

• In a large nonstick skillet, bring water to a boil. Add asparagus; cover and cook for 3 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. In a bowl, beat cream cheese and salt until smooth; set aside., Unfold the dough on a lightly floured surface. Cut each sheet in half widthwise. For each rectangle, spread cream cheese mixture lengthwise over half of the dough to within 1/2 in. of edges. Arrange two rows of three asparagus spears lengthwise in a single layer over cream cheese., Brush edges of dough with some of the egg substitute; fold dough over filling and press edges together to seal. Cover and refrigerate for 1 hour., Cut widthwise into 1-1/4-in. pieces. Place 1 in. apart on a baking sheet coated with cooking spray. Brush with remaining egg substitute. Bake at 425° for 8-12 minutes or until golden. Serve warm.

HERBED CHICKEN IN PUFF PASTRY

Steps:

• Clean and remove the stems from the mushrooms.
• Chop fine and saute in the margarine.
• Take the puff pastry out of the freezer and set to thaw for about 30 minutes.
• Soon as the mushrooms are slightly soft, add the chicken breasts and saute until browned on either side.
• Remove the chicken and set on a plate. Add the marsala to the mushrooms in the saute pan and reduce until most of the wine is gone.
• Pour the wine and mushrooms over the chicken and refrigerate for at least 15 minutes to cool down. Note: You can store these for about 24 hours in the fridge also.
• Open the puff pastry and take one sheet and on a floured board roll the dough to a 14" x 14" square. Cut evenly into four pieces.
• Place 2 tablespoons of the cream cheese on each of the squares. Sprinkle with about 1 tablespoon of the parsley and put a chicken breast on top of each prepared square.
• Brush the edges of each square with the soy creamer and fold the pastry over the chicken to form a packet. Seal the edges well. Place seam side down on a parchment lined pan and brush with the soy creamer.
• Bake 25 minutes or until the top is golden.
• Serve with your favourite veggies or salad.
• Bon Appetit!

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
• Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
• Bake 25 minutes or until golden.

HERBED CHICKEN IN PASTRY

Steps:

• Season chicken with salt and pepper.
• melt butter in skillet.
• Add chicken and cook until browned.
• Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
• Thaw pastry sheet for 30 minutes at room temperature.
• Mix water and egg.
• Preheat oven to 400.
• Unfold pastry on lightly floured surface.
• Roll into a 14 inch square and cut into 4 (7") squares.
• Spread about 2 Tbs of the Cheese spread down the center of each square.
• Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
• Top with cooled chicken.
• Brush edges with egg mixture.
• Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet. Brush lightly with egg mixture.
• Bake 25-30 minutes or util golden.
• I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn't find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.