RECIPE AND PHOTO SUBMITTED BY Rosetta Sperring Please visit Rosetta’s Food blog.. Rosetta’s Sweet Treats http://rosettassweettreats.wordpress.com/
CHICKEN IN A CROISSANT
Here is my chicken in a croissant I was telling you about. You just pound out your boneless skinless chicken breast in a large zip lock. Pound out with a rolling pin, a meat clever or whatever non breakable kitchen tool you have. Be careful you don’t pound it out too thin because the chicken will get holes in it and you don’t want what you put inside to come out. ~Rosetta
I soften one small package of cream cheese and to it I add several chopped up scallions and mix till smooth; set aside until ready to stuff.
I use 1 large croissant to wrap around each chicken breast. The large croissant will be at an angle, so just roll it out to make it a larger rectangle Once the chicken breast are flat, put about a tablespoon of cream cheese and scallion mixture in the middle . If you are using the small croissants, you can pound out boneless skinless chicken thighs if you prefer.
Once you have the stuffed chicken inside the chicken breast, wrap around the cream cheese mixture, tucking in the sides of the chicken as you roll. It helps the chicken roll easier if the chicken is dryer, not wet. Once the chicken has been rolled, put a toothpick in the seam side to hold it together. Place in the fridge till cold and firm. Once they are firm remove from the fridge.
Place one rolled chicken breast in the center of each croissant and then begin to roll, tucking in the sides as you go. Once chicken breast has been rolled, press the end part to the other to seal so no filling oozes out during baking.
Brush the croissant roll with egg wash. If you have any extra croissant, you can cut out shapes in the dough and press on top and again, egg wash. Bake in a preheated oven at 350 for 30 minutes or until croissant is golden brown. Brush with melted butter after removing from oven.
Here is my chicken in a croissant I was telling you about. You just pound out your boneless skinless chicken breast in a large zip lock. Pound out with a rolling pin, a meat clever or whatever non breakable kitchen tool you have. Be careful you don’t pound it out too thin because the chicken will get holes in it and you don’t want what you put inside to come out. ~Rosetta
I soften one small package of cream cheese and to it I add several chopped up scallions and mix till smooth; set aside until ready to stuff.
I use 1 large croissant to wrap around each chicken breast. The large croissant will be at an angle, so just roll it out to make it a larger rectangle Once the chicken breast are flat, put about a tablespoon of cream cheese and scallion mixture in the middle . If you are using the small croissants, you can pound out boneless skinless chicken thighs if you prefer.
Once you have the stuffed chicken inside the chicken breast, wrap around the cream cheese mixture, tucking in the sides of the chicken as you roll. It helps the chicken roll easier if the chicken is dryer, not wet. Once the chicken has been rolled, put a toothpick in the seam side to hold it together. Place in the fridge till cold and firm. Once they are firm remove from the fridge.
Place one rolled chicken breast in the center of each croissant and then begin to roll, tucking in the sides as you go. Once chicken breast has been rolled, press the end part to the other to seal so no filling oozes out during baking.
Brush the croissant roll with egg wash. If you have any extra croissant, you can cut out shapes in the dough and press on top and again, egg wash. Bake in a preheated oven at 350 for 30 minutes or until croissant is golden brown. Brush with melted butter after removing from oven.
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