Stuffed Chicken With Pastry Crust Recipe

Name: Stuffed Chicken With Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons cold butter; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/3 cup water, or more as needed; 3 skinless, boneless chicken breast halves; 1 cup shredded White American cheese, divided; 2 1/2 cups fresh spinach leaves, divided; 3 tablespoons dried basil; 3 teaspoons garlic powder; 3 pinches garlic salt; 1 beaten egg

Servings: persons

6 tablespoons cold butter
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup water, or more as needed
3 skinless, boneless chicken breast halves
1 cup shredded White American cheese, divided
2 1/2 cups fresh spinach leaves, divided
3 tablespoons dried basil
3 teaspoons garlic powder
3 pinches garlic salt
1 beaten egg

1
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.
2
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
3
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.
4
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.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons cold butter, 2 cups all-purpose flour, 1/2 teaspoon salt, 1/3 cup water, or more as needed, and more.

Yes, Stuffed Chicken With Pastry Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stuffed Chicken With Pastry Crust

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