Behind the Recipes
Puff Pastry Chicken Breasts by Divya Gugnani
Makes 5 servings
INGREDIENTS:
Boneless, skinless chicken breats, halved
1 sheet of puff pastry dough per half breast
Marinade:
¼ Cup white vinegar
1 stick of butter, melted
2 gloves of garlic
2 bay leaves
½ tsp. Thyme, Rosemary, Tarragon, Parsley,
2 chopped onions
2 Cups chicken broth
1 tbsp. vegetable oil
PREPARATION:
1. Marinate chicken breasts for 4 hours at room temperature, refrigerate overnight.
2. Before baking, pour off excess marinade and lay chicken on paper towels to drain.
3. Roll out each square of puff pastry a bit, brush with melted butter and put one piece of chicken on
each square. Fold up pastry. Lay side with folded edges on it down on a buttered cookie sheet so that it doesn't unfold.
4. Bake at 400 degrees for 15 to 20 minutes or until puffed and golden brown. Do not puncture pastry.
photo courtesy of foodnetwork.com
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