Puff Pastry Stuffed Chicken

Fancy stuffed chicken. This is the easiest thing to execute, but looks like you’ve been slaving away in the kitchen. It’s prefect for a dinner party, and you know how we love those in the south!

With LOVE from Texas,
The Pint-Sized Mayo

Puff Pastry Stuffed Chicken

2-4 Servings*

Ingredients:

• 1 (3 ounces) package cream cheese, softened
• 2 bacon slices, cooked and crumbled
• 1 green onion, sliced
• 1 garlic clove, minced
• 1 teaspoon Herbes de Provence (can substitute dried Italian seasoning)
• pinch of red chili flakes
• black pepper, freshly ground
• sea salt
• 2 chicken breasts, boneless, skinless, and excess fat trimmed
• 2 frozen puff pastry sheets, thawed
• 1 large egg, beaten

*This makes two huge stuffed chickens. I could not eat one by myself so the husband was nice enough to split one with me! 🙂

Directions:

Preheat oven to 400°F, and cover a baking sheet with foil and spray with nonstick olive oil spray.

In a small bowl, add the cream cheese, bacon, green onion, garlic, Herbes de Provence (or Italian seasoning), red chili flakes, and a good pinch of pepper. Mix it all up until well combined.

Make a fairly deep cut in the side of each chicken fillet, and fill with half of the cream cheese mixture.

Place the chicken on top of the puff pastry. Season the chicken with salt and pepper generously.

Brush the edges of the puff pastry with the beaten egg. Fold the puff pastry around the chicken while using the beaten egg like glue.

Once finished, flip the entire thing over and brush the top with more of the beaten egg.

Repeat with the remaining chicken breast and cream cheese mixture.

Put them on the prepared baking sheet and put them in the oven to cook for 30- 35 minutes. Remove from oven and allow to cool for 5 minutes before serving with a side.

Enjoy!!

“So laying eggs all your life and then getting plucked, stuffed and roasted is good enough for you, is it?” – Ginger, Chicken Run