Shy chicken

Ingredients for 4 servings:

• 2 puff pastry sheets, frozen
• 2 chicken breast fillets (approx. 400 g)
• 80 g cheese (Gouda) in one piece
• ½ tsp sweet paprika powder
• Salt
• Pepper, white
• 2 egg yolks
• ½ tsp pepper, mixed, crushed
• 2 tsp clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

From the Netherlands

Thaw the puff pastry sheets, cut them in half, and roll them out slightly. Wash the chicken breast fillets, pat them dry, and cut a pocket into the side of the fillet. Rub the pocket with some ground mixed pepper. Cut the Gouda cheese into 4 strips and place them in the pockets. Heat the clarified butter in a pan and brown the meat for 1 minute on each side. Remove from the pan, drain on kitchen paper, and let cool slightly. Then place the chicken pieces on the puff pastry sheets. Beat the egg yolk and brush it onto the edges of the pastry. Wrap the meat in the pastry sheets, press the edges down firmly, and place the parcels, seam-side down, on a baking sheet lined with parchment paper. Preheat the oven to 200°C. Brush the tops of the parcels with the remaining egg yolk and pierce the pastry several times with a fork. Place the tray in the oven and reduce the temperature to 180°C. Bake until crispy brown (approx. 20 minutes). Great as an appetizer, with wine, or with a mixed salad.