Samsung - Canadian Living Cook of the Year Contest - Oh My Chicken & Spinach Puff Pastry Braids
Image by: Samsung - Canadian Living Cook of the Year Contest - Oh My Chicken & Spinach Puff Pastry Braids
Author: Canadian Living
I love making simple recipes look extra special. This recipe looks like you spent a lot of work on it and it shows in the wonderful presentation....but it is simple and anyone can do it......I also love that you can put everything together and cook it without spending the whole night in the kitchen. I like to serve this with a wonderful mixed green salad...that is the wonderful part of this dish...it has several components of an entree all in once dish so you can serve it with a nice salad and enjoy! It also allows you to have some room for a special dessert.
Portion size6 servings
Credits :info
Ingredients
Method
In a skillet on medium heat add 2 tablespoons of oil. Add the chopped onion and sautee it till it is transluscent (about 3 minutes). Add the minced garlic and mix for a minute. Add this to a mixing bowl. Now add the chicken cubes to the pan and cook them through till they carmelize and get some good flavour. Add the chicken to the bowl of onions and garlic. Let cool. Take the spinach out of the package and drain it and squeeze out all the moisture. Add the defrosted chopped spinach, salt, pepper, goat cheese, chopped roasted red peppers, parmesan cheese and egg to the bowl. Mix thoroughly and set aside till you get the puff pastry ready. open up the packages of pastry and unroll them....Add the mixture divided evenly to both puff pastry sheets. Add it to the center like a long log. Slice the sides of the pastry on either side and then fold over and switch from side to side....once you braid the puff pastry...take the melted butter and brush the tops and sprinkle with a pinch of sea salt.Place in a pre-heated oven at 375 for 15 minutes and then lower the temperature to 350 for another 25 minutes or until golden brown and yummy. Take it out and let it sit for a few minutes before cutting....Serve with a mixed green special salad and some great wine....
