Wednesday, March 28

Stuffed Chicken Breast in Brioche with Green Peppercorn Sauce

This recipe is SO easy and versatile. It’s a really fun and tasty way to serve chicken for a change. Add  a little Green Peppercorn Sauce, and it goes from being a nice change to sublime...if chicken can be sublime. This sauce really kicks this recipe into high gear! Try it out some weekend and let me know what your family thinks. Mr.P and the brood thinks it is absolutely delicious! But then again Mr.P will eat ANYTHING!

Chicken Breast In Puff Pastry

4 chicken fillets, boneless and skinless
4 frozen puff pastry sheets
4 oz cream cheese, cubed and at room temperature
1/4 cup Parmesan cheese
4-5 slices of bacon, cooked and crumbled
flat-leaf parsley, handful chopped
1 spring onion. chopped
1 large egg
 Cook bacon until crisp, drain and chop. Use as much or as little as you like.
 Chop a spring onion. More or less, again your preference.

Finely chop a handful of Italian flat-leaf parsley. It has a better flavor than curly
parsley. I LOVE Italian parsley, I use it in everything!

Add the Parmesan cheese, spring onions, Italian parsley, crumbled up bacon
and a good pinch of pepper to 4 oz room temperature cream cheese.

Mix it all up, if you like add any extras now a little garlic, chopped red chili
pepper flakes or even your favorite grated cheese if you like. Whatever tastes
good to your. You really can't mess this up. Just go wild! Think of fun
combinations. This version is my Italian, I also have a Pizza version, Chicken
Cordon Bleu, and my 'English' version, which is where this recipe started.
We ate this one night in a local pub in Stratford, is very mild.
Onions, mushrooms, parsley and cream. I don't use puff pastry in all of these
recipes.You are the cook here. No one is looking over your shoulder!

Make a fairly deep cut in each chicken fillet, spreading it out with your hands.
Fill your chicken breast with 1/4 cup of the cheese mixture. Fold chicken back in place.

Unroll your puff pastry sheets and make sure they are flat, I give mine a roll
 with my rolling pin.

Place the chicken on top of the puff pastry, with the cream cheese side down.
Season the chicken with a generous amount of salt and pepper.

Beat a large egg, and brush a little on the edges of the puff pastry.
Just fold them until you end up with small packages. The egg will act as a glue,
holding the pastry shut. Lightly brush the top of the puff pastry with the egg as well.

Pop them in a preheated oven, and bake at 400F for 30 to 35 minutes. After 20
minutes check to see if your pastry is browning too quickly. If so cover your
chicken bundles with non-stick foil.

Serve Green Peppercorn Sauce over chicken, oven roasted small red potatoes,
asparagus and a small green salad! YUM!.....not to mention easy!

Green Peppercorn Sauce

1 tbsp green peppercorns
1 1/2 cups vegetable broth
1 oz butter or margarine
3 tbsp all-purpose flour
2 tbsp cream
VERY small red onion or 1/2 a small red onion, diced
Worcestershire sauce

Finely mince 1/2 a small onion.

I like a good kick to my sauce, so I’m going for 1 tbsp dried green peppercorns.
Feel free to tone yours down a little. Before you ask me if this can be prepared
with other colored peppercorns as well; I must honestly tell you I don’t know.
I always make my sauce with green peppercorns, so you’ll have to try it and
let the rest of us know how it goes with maybe a mixture of peppercorns.

I’m using my pestle and mortar that Mr.P bought me! I know he bought it for
me because I had been wanting one, but I'm wondering now if there was an ulterior
motive there??? Anyway, if you don't have a P&M you can also put the peppercorns
in a clean tea towel and pound them with a rolling pin or meat hammer. You are
going to coarsely pulverize them.

Melt 1 oz butter or margarine in a sauce pan.

Add the chopped onion to it. Cook over low heat for a few minutes, until the onion
becomes a little softer.

Add the smashed up peppercorns. Cook everything for another minute.

Have your vegetable broth ready, close at hand. Add 3 slightly heaping tbsp
all-purpose flour to your onions. Cook for 2 minutes while stirring occasionally.

Slowly, and while stirring, pour about 3/4 cup of  vegetable broth in with the roux.
It will appear thin, but as the sauce heats up your sauce will begin to thicken.
Once you make sure there are no lumps in your sauce add the rest of your veggie broth
See? It’s beginning to look quite yummy.

Take the sauce pan off the heat and add your cream. Finish the sauce with salt
and a splash of Worcestershire sauce.

This is a really simple and fantastic tasting sauce!


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