Friday, August 6, 2010

Deliciousness with chicken atop puff pastry shells

The original title of this recipe was "Creamy Chicken in Puff Pastry Shells".  That just seemed so boring to me so I officially renamed it for Foodie Friday.  Forgive the lack of credit- this was taken off Tastespotting a long time ago and I can't seem to find the original poster.  
  • 1 1/2 pounds boneless, skinless chicken breast, cubed
  • Olive oil
  • Salt and pepper
  • 8 oz light cream cheese, softened
  • 6 basil leaves, finely chopped
  • 1 oz(about 2 TBSP) sun dried tomatoes, chopped
  • 1 clove garlic, chopped
  • 3 slices bacon, cooked until crispy then broken up
  • 3 Tablespoon Parmigiano-Reggiano Cheese, shredded
  • 1/4 to 1/2 cup white wine
  1. Cook puff pastry shells according to package directions.
  2. While your shells are baking, heat olive oil over medium heat.
  3. Add the chicken to the pan and season with salt and pepper.
  4. Cook until no longer pink. (About 5-8 minutes)
  5. In a medium bowl mix together the cream cheese and remaining ingredients until smooth.
  6. Slowly add cream cheese mixture to chicken. Mix with the chicken until no lumps remain and mixture is heated through.
  7. Remove the middle part of the puff pastry and set aside per package directions.
  8. Place chicken mixture into the hole in the pastry and put the little "hat" on the top of the chicken.
I made a few changes to the above recipe... 
  • In addition to the salt and pepper, I also seasoned the chicken with a "Tuscan" italian herb blend before cooking it.
  • I changed the bacon to prosciutto. I don't have anything against bacon- I just like the flavor of prosciutto a little better.
  • I have no doubt that I added more basil and sun dried tomatoes.
  • After it was cooked and fixed one for my roommate, I added a decent bit of cayenne to the chicken mixture since I like things with a little kick.
My roommate said this one "definitely needs to go into rotation" which is always a good sign.  With cream cheese, regular cheese, oil, wine, and puff pastry... this probably isn't one you want to cook every night, but it was delicious for a cheat night.  And since the portion sizes aren't huge and it's extremely easy to make- it's definitely a splurge you can make more often than some other dishes out there.

Sadly, I did not get a picture of it before we ate it.  Since posts are always better with pictures,  I'll leave you with a mouth watering one of my Chipotle Bacon Duck Breast with Maple Black Pepper Glaze that I had at Abacus Monday night for The Dot's birthday:

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