Chicken breast en croûte

Chicken breast en croûte

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
4 large chicken fillets, skinless and boneless
60g butter
salt and freshly ground black pepper
squeeze lemon juice
185g ham, very finely chopped
2 tablespoons sour cream
1 teaspoon english mustard
1 x 375 g packet frozen puff pastry, thawed
egg, beaten, to glaze
Mushroom and tarragon sauce, to serve

Method

  1. Fry chicken pieces in butter for 1–2 minutes on each side until colour changes, without browning. Lift from pan and season with salt and pepper. Squeeze a little lemon juice over and put in refrigerator to cool completely.
  2. Mix ham with sour cream and mustard. Roll out pastry very thinly and divide into 4, making each piece oblong in shape and large enough to enclose a chicken piece. Place a chicken piece on one edge of each piece of pastry and spread chicken with ham mixture. Brush edges of pastry with a little water and fold pastry over to enclose chicken like an envelope, trimming off any excess pastry and forming them into neat, attractive shapes.
  3. Place seam side down on a baking tray and decorate with some of the pastry trimmings if liked; use a little beaten egg to secure the decorations. Brush pastry all over with beaten egg. Chill pastries for 1 hour.
  4. Bake in a preheated hot oven for about 30 minutes or until pastry is golden. Accompany with mushroom and tarragon sauce and buttered green beans, followed by a salad.
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