Chicken Puff Pastry


Chicken Puff Pastry




Boneless skinless chicken (cut into small pieces)
Garlic (chopped)
no salt added corn
red pepper (chopped)
fresh parmesan cheese block for grating
puff pastry sheets
cilantro or parsley (chopped fine) 
olive oil 
white wine (or prosecco) 
parchment paper


Saute chopped onion, red pepper, garlic and corn on medium heat until browned.
Deglaze pan with dry white wine and remove ingredients and set aside.

Add diced chicken to the pan and cook thoroughly on medium heat (about 7-10 minutes)

Combine the original ingredients and the chicken and allow to simmer on low heat while you prep the pastry. (see below)

To finish the sauce add heavy cream, freshly grated Parmesan cheese, a dash of paprika and S&P to taste.

Puff Pastry: allow puff pastry sheets to sit at room temperature for about 30 minutes. Once thawed cut into squares and roll to a fairly thin sheet. Stack two sheets, press edges and score the top.

Once the sheets are ready place on a parchment paper lined cookie sheet and bake for 15 minutes on 400degrees or until golden brown.

To serve- Cut an opening in the pastry and add chicken mixture then top with fresh grated parmesan cheese


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