lad sandwich.
Drain the chicken broth into a small
In the bowl of a food
>Unfold both pieces of pastry carefully.
Roll out on
iscuits:
Put oven rack in middle position and preheat oven
Boil a whole chicken in 4 quarts of seasoned water (salt and pepper).
Remove fully cooked chicken; allow to cool, then debone. Remove approximately 2 to 3 cups of broth to make Pastry (Pastry recipe follows).
Reserve remaining broth to cook the Pastry.
Partially poach or pan fry chicken in seasoning of choice, cut into
Thaw puff pastry.
Roll out on a floured surface.
Cut in sections large enough to wrap a chicken breast.
Place chicken in center of pastry; with 1 tablespoon butter, 1 slice of cheese, salt and pepper.
Pinch pastry together and brush with milk.
Bake at 350\u00b0 for 45 minutes to 1 hour.
aper.
Place each chicken breast between two sheets
Place each chicken breast between 2 sheets of
he chermoula in a bowl then pour over the chicken pieces &
Combine first five ingredients; toss with the chicken breasts and marinate for four hours.
Preheat oven to 375\u00b0.
Stack four sheets of phyllo pastry.
Shake off excess liquid from one chicken breast and wrap it in the pastry.
Repeat with second chicken breast.
Place phyllo chicken in shallow pan.
Spray lightly with vegetable spray (Pam).
Bake for 30 minutes.
f desired. Melt butter in skillet. Add chicken and cook until browned
Braise chicken in chicken broth until cooked (about 20-
Saute sliced mushrooms and garlic in pan.
Pound chicken breasts flat 1/4-inch thick.
Mix mushrooms with cream cheese. Spread over pounded chicken breasts.
Roll breast, placing seam side down on pastry.
Cover entire breast with pastry.
Put in 9 x 13-inch pan.
Cover loosely with foil.
Bake at 350\u00b0 in oven for 25 or 30 minutes.
Uncover the foil from pan.
Place in oven for 10 or 15 more minutes or until golden brown.
Place chicken in 3 cups of water with
Place chicken in 3 cups water with onion,
Line
baking dish with pastry.\tMelt margarine in large saucepan over medium heat.\tAdd flour, salt and pepper.
Blend together and add milk and chicken broth to consistency of thin gravy.
Place
boiled,
cut
up chicken in pastry.\tCover with sauce.
Cover
with
top crust; sprinkle with black pepper and dot with butter and bake in moderate oven until brown.
Skin and bone chicken.
Saute in butter, garlic salt and tarragon.
Whip the cream cheese with some chopped chives and parsley.
Roll out patty shells, one at a time, between waxed paper.
Place layer of cream cheese mixture on pastry.
Put chicken on top and wrap pastry around it all.
Bake, folded side down, on greased pan for 25 to 30 minutes at 425\u00b0.
You can brush with beaten egg, milk or melted butter so it will brown nicely.
Serves 6.
Brown chicken breasts in a 350\u00b0 oven for 15 minutes.
Save juice.
Mix last 6 ingredients.
Put a large spoonful of mix on breasts and wrap with pastry shells and seal.
Brush with egg. Bake 20 minutes or until brown.
350*F.
Pat chicken dry and sprinkle generously