After having a delicious chicken en croute dish at our friend’s wedding a couple of weeks ago, I decided to try creating my own fancy chicken/pastry concoction. At first, I was thinking of adding spinach or some kind of cream sauce. When that felt a little too daunting, I settled for simple ham and cheese, kind of a chicken cordon bleu gone the en croute route. The end result was delicious (if I do say so myself), and felt like an enormous achievement even though it was one of the easiest chicken dishes I’ve ever made.
Chicken en Croute
- 2 sheets puff pastry*
- 4 boneless, skinless chicken breasts
- 1 1/2 cups low sodium chicken broth
- 4 slices swiss cheese
- 8 thin slices ham
- 1 egg
- 1 tbsp water
- Preheat the oven to 400 degrees.
- In a large skillet, bring chicken breasts and broth to a simmer until the chicken is cooked, about 5-10 minutes (depending on the thickness of the chicken breasts).
- Spread flour on a cutting board and unwrap puff pastry. Take one of the sheets and roll it out evenly (this will help enlarge it slightly). Cut in half crossways, so you make two identical triangles.
- Place one slice of swiss in the center of each pastry triangle followed by a slice of ham. Grab one of the chicken breasts from the skillet and place in the center. Top with one more piece of ham and wrap the pastry around the filling, making sure it is completely sealed. Place on non-stick baking sheet.
- Repeat the process with the remaining sheet of puff pastry and chicken breasts. Once all are prepared, make an egg wash* and brush onto the top of each chicken en croute. Bake for 20-25 minutes, until the pastry is golden brown.
*Egg Wash: 1 egg mixed with 1 tbsp of water
*I used Pepperidge Farm puff pastry sheets but any kind will do!
Quick French lesson: en croute means “in a pastry crust”
Any other ideas for pastry stuffings? Have you ever made some version of chicken en croute?