Easy Chicken Mushroom Pastries Recipes

Steps:

• Thinly slice chicken breasts and lightly brown in a wok/ pan, using a little olive oil.
• Add thinly sliced mushrooms and leeks to pan, cook until just softened (only about 1 1/2 minutes).
• Add extra-light sour cream, shallots, mustard, salt and pepper, cook until combined (about 1 minute). Set aside.
• Using 2 phyllo pastry sheets per pastry, place 1/6 of the mixture in centre and gently fold.
• How you fold is up to you- -I recommend folding sheets in half first to prevent tearing.
• Place folded parcels on baking paper-lined oven dish, and lightly spray with canola oil.
• Sprinkle with mixed herbs.
• Bake in moderate oven (180°C) for 10-15 minutes, or until pastry is crisp and chicken mixture heated.
• To brown pastry, remove from oven and place under grill for about 1 minute.
• Watch them though, they brown very quickly!
• Serve with a side of green salad or veggies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

Steps:

• Heat oil in a large heavy based saucepan.
• Add onion and celery and cook until soft.
• Add garlic and cook a further minute.
• Add chicken and cook until browned.
• Add wine, if using, and mushrooms.
• Cook a further couple of minutes.
• Add soup and sour cream and season with pepper (check for salt, often the soup contains a fair amount).
• Cook until warmed through.
• Stir through parsley and serve with rice, risoni or pasta.