Author: Canadian Living

This solves the problem of spending visiting time with your guests in the kitchen. Have a nice crisp salad ready, put the dressing on it, and serve the packages. Time the packages to come out as you call people to the dinner table. The flavours and smells eminating from the packages is heaven.

  • Portion size 8 servings
  • Credits : marilynsellar

Ingredients

  • 2 pkg puff pastry
  • 4 cloves garlic minced
  • 4 cups chopped fresh spinach
  • 12 boneless skinless chicken thighs cut in half
  • 8 tablespoons basil pesto
  • 2/3 cups sun dried tomato paste
  • 2/3 cups crumbles herbed feta cheese
  • 2 eggs separated

Method

In a small bowl, use a fork to combine minced garlic and egg yolk. Place chicken thighs in a shallow dish. Coat with the egg mixture. Cover and refrigerate 4 hours or overnight. Unthaw 2 puff pastry packages Preheat oven to 375 degrees F . Put a rack on a lipped baking sheet. Working on a lightly floured surface, roll out both puff pastry sheets from one package.It is rolled out as thin as possible without making a hole in the sheet. Each sheet should be cut in half, making four squares. Place 1/4 cup spinach in centre of each square. Place three pieces of thigh on each square over the spinach. Spread 1 tbsp pesto over each chicken, layer 11/8 of the sun dried tomato paste, sprinkle with the feta cheese and top with 1/4 cup of spinach. Fold pastry sheet around chicken using fingers dipped in water to seal pastry seam. Place 4 packages seam side down on rack. Repeat with the second package of puff pastry, and place the other 4 packages on the rack. Brush egg white on top of thepackages Bake 40 - 50 mins. or until the pastry is a dark golden brown.
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