Garlic Chicken Puffs

  • 342saves
  • 50min

I love cutting into this puff pastry parcel to find a well seasoned full chicken breast, adjust the garlic to your preference if desired.

FLIPISME

Ingredients

Serves: 2 

  • 2 (180g) chicken breast fillets
  • 2 sheets frozen puff pastry
  • For the garlic butter
  • 60g butter
  • 1 clove garlic, crushed
  • 2 teaspoons finely chopped fresh parsley
  • For the creamy garlic sauce
  • 10g butter
  • 1 clove garlic, crushed
  • 2 tablespoons plain flour
  • 300ml milk
  • 1 teaspoons finely chopped fresh parsley

Directions

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 degrees C.
  2. For the garlic butter: Mix together ingredients in a small bowl until smooth.
  3. Cut a slit along the side of each chicken breast to make a pocket. Spoon garlic butter into pockets. Wrap each chicken breast in puff pastry. Cook on an oiled tray in the oven for 40 minutes or until the pastry is puffed and golden.
  4. Meanwhile, prepare the creamy garlic sauce: Melt the butter in a small saucepan over medium heat; add the garlic, cook for 1 minute. Stir in the flour and cook for 1 minute or until mixture bubbles. Gradually whisk in the milk; stir over medium heat until sauce bubbles and thickens. Stir in te parsley.
  5. Serve the chicken parcels with the creamy garlic sauce.

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Reviews (13)

BigBob
by
23

Used different ingredients. I added some cooked bacon strips and slices of Swiss Cheese in the pocket. I seasoned the outside of Chicken breast with a little Garlic and Onion salt My family loved it. Will make this again - 19 Nov 2008

YUMMIMUMMI
10

Something else. I made this the first time following the recipe but the second time I cooked it I made the chicken breasts smaller and layered tomato, bacon and cheese on top of the chicken then encased it in the pastry.... A nice little variation and it got the thumbs up from the family!!!! - 04 Sep 2009

BigBob
by
7

Very easy to prepare, tasted great. I have a fan forced oven so I cooked at 180 degrees C. My family loved it. - 19 Nov 2008

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