Chicken Breasts Stuffed with Mushrooms and Thyme in Pastry
Main Dishes • Author's
Description
Chicken Breasts Stuffed with Mushrooms and Thyme in Pastry
Ingredients
- Pickled Chanterelles 5 oz
- Skin-On Chicken Breasts 4 pieces
- Shallot 2 pieces
- Thyme ½ tablespoon
- Puff Pastry 20 oz
Step-by-Step Guide
Step 1
Melt a large piece of butter in a skillet and sauté the shallots for 5 minutes. Add thyme and mushrooms and sauté for 3-4 minutes. If there is any liquid left in the skillet, reduce the heat and let it cook until the liquid evaporates. Allow to cool.
Step 2
Using a sharp knife, make a longitudinal cut in the side of each breast and open it up.
Step 3
Stuff each pocket with the mushroom mixture and close it.
Step 4
Cut the pastry into 4 pieces and roll them into squares measuring 15 cm.
Step 5
Place each chicken breast on a piece of pastry, brush the edges with water or egg, and fold to completely enclose the chicken. Pinch the edges and trim with a knife.
Step 6
Transfer to a baking sheet lightly greased with water, and brush with egg or milk. Score a grid pattern on the surface with a knife and bake for 30-35 minutes at 390°F.
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