CHICKEN AND PASTRY RECIPE EASY RECIPES
EASY CHICKEN-N-PASTRY RECIPE - FOOD.COM
Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use Anne's Dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.
Total Time 1 hours
Prep Time 45 minutes
Cook Time 15 minutes
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken and discard giblets.
- In a large pot boil the chicken with bay leaves, salt and pepper.
- Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
- Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
- Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
- When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
- Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
- Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
- Remove from heat, cover and let stand 15 minutes before serving.
- I serve this with cornbread; green peas are a good side dish.
Nutrition Facts : Calories 197.3, FatContent 14.3, SaturatedFatContent 4.1, CholesterolContent 62.5, SodiumContent 181.6, CarbohydrateContent 1.4, FiberContent 0, SugarContent 0.1, ProteinContent 14.8
CHICKEN PUFF PASTRY RECIPE | JAMIE OLIVER CHICKEN RECIPES
Total Time 30 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7.
- Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
- Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends.
- Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil.
- Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
- Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender.
- Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection.
- Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.
Nutrition Facts : Calories 618 calories, FatContent 34.8 g fat, SaturatedFatContent 18 g saturated fat, ProteinContent 36.3 g protein, CarbohydrateContent 40.4 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 1.7 g salt, FiberContent 4.9 g fibre
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From jamieoliver.com
Total Time 30 minutes
Calories 683 calories per serving
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Calories 683 calories per serving
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From jamieoliver.com
Total Time 30 minutes
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