Chicken Breasts Stuffed with Mushrooms and Thyme in Pastry

Main Dishes | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chicken Breasts Stuffed with Mushrooms and Thyme in Pastry

Ingredients

Pickled Chanterelles - 5.3 oz
Skin-On Chicken Breasts - 4 pieces
Shallot - 2 pieces
Thyme - ½ tablespoon
Puff Pastry - 17.6 oz

Step by Step guide

Step 1

Melt a large piece of butter in a skillet and sauté the shallots for 5 minutes. Add thyme and mushrooms and sauté for 3-4 minutes. If there is any liquid left in the skillet, reduce the heat and let it cook until the liquid evaporates. Allow to cool.

Step 2

Using a sharp knife, make a longitudinal cut in the side of each breast and open it up.

Step 3

Stuff each pocket with the mushroom mixture and close it.

Step 4

Cut the pastry into 4 pieces and roll them into squares measuring 15 cm.

Step 5

Place each chicken breast on a piece of pastry, brush the edges with water or egg, and fold to completely enclose the chicken. Pinch the edges and trim with a knife.

Step 6

Transfer to a baking sheet lightly greased with water, and brush with egg or milk. Score a grid pattern on the surface with a knife and bake for 30-35 minutes at 392°F.