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Stuffed Chicken with Pastry Crust

Stuffed Chicken with Pastry Crust

  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
noteece

noteece

The melted cheese in the center makes the dish. I made some brown rice and asparagus to go with it, and my family really enjoyed it. I hope yours does too! This makes 3 really large servings, or you can split it and make it into six smaller portions.

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 817 kcal
  • 41%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 1576 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  3. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. Spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. Sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
  4. On a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. Wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. Place the wrapped chicken breasts onto the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.
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Reviews

chefsazy
12

chefsazy

5/3/2010

Absolutely delicious!! Thanks for the recipe! For anyone worried about knowing whether or not the chicken is cooked, I'd ditch the thermometer idea posted by one reviewer and just cut into one of cutlets after cooking for 40 minutes. If the chicken still looks raw (pink), continue cooking. Thanks again for the recipe, it is definitely a keeper.

COOKIN4MYFAMILY
5

COOKIN4MYFAMILY

9/28/2010

I added a sprinkle of parsley on top of the beaten egg and later added just a pinch of shredded Parmesan to the top for the last 2 minutes of baking. I didn't have 1 c. White American cheese so I used 2/3 c. mozzarella and 1/3 c. freshly shredded Parmesan. Instead of putting all of the seasoning on the outside of the rolled chicken breast, I put part of it inside and added salt and pepper inside and out.

lisa r
4

lisa r

9/14/2010

Great flavor. I cheated and used puff pastry instead of making my own.

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