Skip to content

Chicken Pastry Roll

October 12, 2009

For my family of two, chicken breast packages consisting of three chicken breasts used to be an excuse for my darling hubby to have seconds. However, it’s nice to stretch that chicken pack a wee bit longer and make a second meal using only one chicken breast. This was the force behind my chicken pot pie last week and is also the force to this recipe today. So welcome to post #2 of the “Stretching Chicken” series.   This chicken recipe is fun because of the puff pastry; and the fennel and cumin add great exotic flavor that makes the dish very tasty indeed. Enjoy!

  •  1 chicken breast
  • 1 beef bouillon cube
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 ts fennel seeds
  • 1 ts cumin seeds
  • 1 ts paprika
  • ½ ts salt
  • ½ ts pepper
  • 2/3 sheet Puff Pastry

Preheat the oven to 425 degrees Fahrenheit. Place one sheet of puff pastry on the counter to thaw (in my case, I had used 1/3 of the pastry last week to top my Chicken Pot Pie, so I was only using 2/3 of one sheet)  Microwave a cup of water with a beef bouillon cube till it dissolves (alternately, use beef broth). Pour the broth in a small saucepan, add the chicken breast and poach until completely cooked. Remove the chicken and allow it to cool. Then, using two knives shred the chicken.  In a mortar and pestle, finely grind the fennel & cumin seeds. In a skillet, coat the pan in oil and add the onion, fennel/cumin blend, paprika, salt and pepper. Sauté the onion together with the spices until the onion is translucent. At that time, add the shredded chicken and mix to combine well. Allow the chicken mixture to cool a bit while waiting for the puff pastry to thaw completely (at least 30 minutes of counter time). When the pastry is malleable and the chicken mixture cooled, spoon the chicken mixture in the middle of the puff pastry and wrap the pastry over the chicken, pressing together the seam on top.  When your chicken pastry roll is made, stick the roll in the hot oven and allow it to bake until the puff pastry expands and gets golden. While the pastry is in the oven, you could make gravy, as I did, to top the roll, but I wouldn’t blame you if you decided the chicken roll was tasty enough naked.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: