John Myers
Chicken Breast in Puff Pastry
The perfect chicken breast in puff pastry recipe with a picture and simple step-by-step instructions.
- 3 piece Chicken breast
- 1 Glass Pesto red
- 2 tablespoon Tomato strips in oil from the jar
- 1 pack Puff pastry roll
- Olive oil
- Broccoli
- Preheat the oven to 220 degrees. Place the chicken breast fillets on aluminum paper, carefully pound the thick ends flat so that everything is about the same thickness. Then place on a baking tray lined with baking paper and season with salt and pepper on both sides, brush the top with pesto and cover with the tomato strips.
- Roll out the puff pastry, cut in half and cut into strips, see photo. Then start with the short strips and place them overlapping on the meat. Then place the protruding dough under the meat, briefly lift the meat on one side and fold it in and then lift the other side. Then brush the dough with olive oil.
- Put the tray in the oven and bake for 20 minutes. I had large breast pieces, shortening the time with smaller ones.
- As a side dish, I steamed broccoli and drizzled with melted butter. Cocktail tomatoes also go well with it, which you put in the oven for a short time, sprinkled with spices and drizzled with olive oil. Add the pesto when serving.
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