Best 7 Stuffed Chicken With Pastry Crust Recipes
Are you looking for a delightful and scrumptious main course recipe that is sure to impress your family and friends? Look no further than the classic Stuffed Chicken with Pastry Crust. This dish combines the flavors of tender, succulent chicken, delectable stuffing, and flaky, golden-brown pastry. With its elegant presentation and mouthwatering taste, it is perfect for special occasions or a cozy family dinner. In this article, we will take you through the steps of preparing this culinary masterpiece, providing you with tips and tricks to create the perfect Stuffed Chicken with Pastry Crust. From selecting the right chicken to crafting the perfect stuffing and encasing it all in a flaky pastry crust, we've got you covered. So, gather your ingredients, preheat your oven, and let's embark on this culinary adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
STUFFING CRUST CHICKEN POT PIE
Presenting one of the easiest, tastiest renditions of pot pie you'll ever encounter, with a crust made entirely from stuffing that remains crisp even when it hits the rich and creamy chicken filling. If you'd like to shave off minutes, go ahead and start with boxed stuffing mix and rotisserie chicken (we won't tell).
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Brush the bottom and sides of a 10-inch heavy skillet, preferably cast-iron, with 1 tablespoon butter. Mix together the stuffing and chicken broth in a bowl, then press the stuffing mixture into the bottom and up the sides of the skillet in an even layer, occasionally dipping your hands in cool water if necessary to help prevent the stuffing from sticking. Bake until dry to the touch and lightly browned, 15 to 20 minutes.
- Whisk together the condensed soup and cream cheese in a large bowl until smooth. Stir in the chicken and vegetables. Pour the filling into the crust.
- Toss the sweet potato slices with the remaining 4 tablespoons butter in a bowl. Sprinkle with salt and pepper and toss again. Arrange the slices on top of the pot pie in concentric circles.
- Bake until the sweet potato slices start to curl and brown around the edges, 45 to 50 minutes. In the last 5 minutes, top the pot pie with the sage leaves. Let rest 10 minutes before slicing and serving.
STUFFED CHICKEN WITH PASTRY CRUST
The melted cheese in the center makes the dish. I made some brown rice and asparagus to go with it, and my family really enjoyed it. I hope yours does too! This makes 3 really large servings, or you can split it and make it into six smaller portions.
Provided by noteece
Categories Chicken Breasts
Time 1h20m
Yield 3
Number Of Ingredients 11
Steps:
- Cut the butter into 1/4-inch thick slices; combine in the bowl of a food processor with the flour and salt. Pulse until the mixture resembles coarse crumbs; drizzle in water with the machine running, 1 tablespoon at a time, until the dough resembles lumpy oatmeal. Gather the dough into a ball, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of 1/2 inch. Spread each chicken breast with a third of the cheese and spinach, and fold each chicken breast in half. Sprinkle each chicken breast with 1 tablespoon of basil, 1 teaspoon of garlic powder, and a pinch of garlic salt.
- On a well-floured work surface, roll the dough ball out into a rectangle about 1/8-inch thick and cut into 3 equal-size pieces. Wrap each folded chicken breast in pastry and pinch the edges together to enclose the chicken in the pastry dough. Place the wrapped chicken breasts onto the prepared baking sheet, brush each pastry package with beaten egg, and bake until the chicken is no longer pink inside and the crust is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 817.4 calories, Carbohydrate 69.4 g, Cholesterol 224.7 mg, Fat 39.1 g, Fiber 4.1 g, Protein 48.1 g, SaturatedFat 23.6 g, Sodium 1576.1 mg, Sugar 1.2 g
CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)
This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season the chicken breast with seasoning salt and pepper on all sides.
- Heat butter and oil in a skillet.
- Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
- To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
- Stir in parsley.
- On a floured surface, roll out each puff pastry sheet to a 14-inch square.
- Cut into four even 7-inch squares (you should have 8 squares total).
- Place each breast over each puff pastry square.
- Set oven to 375 degrees.
- In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
- Then top with about 2-3 tablespoons mushroom/onion mixture.
- Brush the edges of each pastry square with water.
- Wrap pastry around the chicken breast, pressing edges to seal tightly.
- Place seam-side down on greased baking sheets.
- Brush the tops with egg wash.
- Bake for about 20 minutes, or until puffed and golden brown.
- Serve with mushroom sauce over the Wellington or on the side of the plate.
- Delicious!
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GARLIC-STUFFED ROASTED CHICKEN
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
- Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
- Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g
PARMESAN-CRUSTED STUFFED CHICKEN
Skip the restaurant and try Parmesan-Crusted Stuffed Chicken at home! This scrumptious Parmesan-Crusted Stuffed Chicken is an easy homemade dish made with fresh asparagus and delicious grated Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Make cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese.
- Place on baking sheet sprayed with cooking spray; top with Parmesan.
- Bake 20 min. or until chicken is done (165°F). Meanwhile, prepare stuffing as directed on package. Serve with chicken.
Nutrition Facts : Calories 360, Fat 15 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 2 g, Protein 33 g
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
Tips:
- Mise en Place: Before starting, gather and measure all ingredients and preheat your oven to the required temperature. This will ensure a smooth and efficient cooking process.
- Quality Ingredients: Use the best quality ingredients available to create a delicious and flavorful dish. Fresh, organic produce and high-quality meat will make a noticeable difference in the final product.
- Seasoning: Don't be afraid to season your chicken generously. A combination of salt, pepper, garlic powder, and paprika is a good starting point, but you can adjust the seasonings to your taste.
- Stuffing Consistency: The stuffing should be moist but not too wet. If it's too wet, it will make the pastry soggy. If it's too dry, it will be bland and unappetizing.
- Pastry Crust: Use a store-bought pastry crust or make your own from scratch. If using store-bought, thaw it according to the package instructions. If making your own, use a recipe that results in a flaky and golden crust.
- Egg Wash: Before baking, brush the pastry crust with an egg wash made from one egg beaten with a tablespoon of water. This will help the crust brown and give it a shiny finish.
- Baking: Bake the stuffed chicken according to the recipe instructions. The cooking time will vary depending on the size of the chicken and the type of oven you are using. Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
Conclusion:
With careful preparation, attention to detail, and the right ingredients, you can create a delicious and impressive stuffed chicken with pastry crust. This dish is perfect for a special occasion dinner or a cozy family meal. Serve it with roasted vegetables or a fresh salad for a complete and satisfying meal. Enjoy!
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