Chicken Breast With Cranberry And Brie In Puff Pastry Recipes

Steps:

• Heat oil in a large saute pan over medium high heat, and add the minced garlic.
• Season the pounded chicken with salt and freshly ground pepper.
• Brown the chicken in oil on both sides for about 5 minutes, and set aside to cool.
• Preheat oven to 350°F.
• Cut chicken breasts in half, if they are large, so they are about 2-3 oz each, or about 3x2 inch pieces.
• Roll out each 1/2 of the puff pastry to a rectangle about 8" x 18", and cut into thirds, so each one is about 8" x 6".
• You will have 6 rectangles in total.
• Place a piece of chicken at one end of the pastry, and top with 2 slices of Brie and 2 tablespoons of cranberry sauce.
• brush the edges of the pastry with egg, and roll it so that you end up with a double layer of pastry on the bottom, and the chicken is also at the bottom.
• Pinch to seal the edges of the pastry and brush the top and sides of the bundle with more of the beaten egg.
• Make sure there are no holes in the pastry.
• Bake at 350 for 20 - 25 minutes, or until golden brown.
• Cranberry Cream Sauce:.
• Mix together the corn starch and water to a paste, and set aside.
• Put the cranberry juice, wine, Dijon mustard, and cream in a medium saucepan and heat to just simmering.
• Add the corn starch mixture, and stir, or whisk, until thickened, for about 1 or 2 minutes.
• To Serve:.
• Make a puddle with about 1/4 cup of sauce on the plate. Place the chicken bundle on top, so that some of the sauce peeks out from underneath.
• If desired, garnish the plate with a few fresh cranberries.
• *To make this a little more health friendly, try using 1 sheet of Phyllo pastry per chicken breast instead of the puff pastry.

Steps:

• Combine cranberries, cranberry juice, and 1/2 cup of sugar in a small saucepan over medium heat and bring to a boil. Cook until liquid is reduced almost by half, approximately 15 minutes, stirring occasionally. Remove cranberry reduction from heat and let it cool for 10 to 15 minutes.
• Once cranberry reduction has cooled, pour it into a food processor along with the strawberry jam and pulse until the mixture is roughly pureed.
• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with parchment paper. Unroll puff pastry and place on the prepared baking sheet.
• Slice Brie cheese into lengthwise pieces and layer on the puff pastry approximately 1/2 inch from the edges. Spoon cranberry reduction over cheese, followed by white chocolate and walnuts. Sprinkle remaining 2 teaspoons of sugar on top.
• Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Let cool for 10 to 15 minutes before serving.

Steps:

• Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
• Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
• Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
• Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
• Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
• Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
• Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Steps:

• Ok, you get the whole story!
• "Before beginning the adventure with puff paste there is one thing to be explained that will make its compositions comparatively easy.
• (Ha Ha!) The butter used must be washed.
• The purpose of washing it is to make it elastic.
• It should be soft through being kneaded, but in no sense soft through being melted- quite the contrary, it must be soft and cold at the same time.
• In winter turn on the cold water faucet.
• Manipulate the butter with the hands under the stream of cold water until it is creamy and waxy.
• At other seasons, do this in a quart of ice water placed in a bowl of ice.
• The butter may be kneaded with a spoon if preferred.
• The final kneading of the butter is done on a board or it is patted briskly in the hands until no water flies.
• This is the recipe of a professional cook.
• As it calls for egg yolks it differs from the orthodox rule for puff paste.
• However, her results are remarkable and her method is simple, so I am giving it in preference to the usual rather complicated recipes.
• (Ha Ha again, it is complicated!) She stresses 2 points: Keep the hands, the bowl, the board and the rolling pin as cold as possible.
• (Ha Ha, your hands will be frostbitten!) A cold windy day is best for making puff paste.
• "Work with hands,as in the first paragraph, under water, 1 cup of butter.
• Place 1/4 cup butter in a cold bowl.
• Form the remainder into a square and place it where it will keep cold.
• Add to the butter in the bowl, the flour and salt, work these ingredients with a pastry blender, 2 knives or the finger tips.
• Beat and add 1/4 cup ice water and 2 egg yolks, (the yolks may be omitted, in that case use in all, 6 tablespoons of water).
• Work these ingredients well with the hands.
• If necessary add, to loosen the dough from the bowl, a pinch of flour.
• Place the dough were it will be cold but will not freeze, preferably in the open air.
• If it is not possible to do this, fold the dough in a clean cloth and place it in a dripping pan that has been placed between 2 dripping pans filled with ice.
• After 15 minutes, roll the dough into a square on a floured board.
• Roll it one way only, not back and forth.
• A good way is out from the centre.
• Put the square of butter in the centre of the dough and fold the 4 corners to the centre completely covering the butter.
• Permit the dough to stand on a cloth or piece of waxed paper in a cold place for 1/2 hour.
• Turn it once to keep it from becoming dry.
• Roll out the dough again into a square and fold the corners to the centre.
• Permit it to stand again for 1/2 hour.
• Repeat this process.
• The dough must be chilled and rolled at least 4 times in all.
• Chill the dough until you are ready to use it.
• Wrapped in waxed paper it may be kept in the refrigerator for several days.
• Roll it, cut it into shapes.
• Chill it again and bake it.
• One of the secrets of success of puff paste is to have it ice cold when placed in a hot oven.
• The matter of baking puff paste is a moot point.
• In all rules the very cold paste is put into a very hot oven- 500°F.
• In some it is baked at this temperature throughout.
• In this case the pastry is covered with waxed paper after 10 minutes baking.
• In other rules the heat is reduced 50 degrees every 5 minutes until the temperature is 350°F for final baking.
• GOOD LUCK!

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

Steps:

• In 1-quart saucepan, mix cranberries, brown sugar and orange juice. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat.
• In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat.
• Heat oven to 400°F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle. Cut out one 8 1/2-inch circle and one 7-inch circle from pastry.
• Place cheese round on center of large circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch circle on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.
• Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on wire rack 1 hour before serving. Serve with crackers.