Description
Jamie Oliver’s Chicken Wrapped in Pastry is a delightful dish where chicken breasts are seasoned, wrapped in puff pastry, and baked until golden and crisp. The chicken remains tender and juicy inside the flaky pastry, making it a visually stunning and delicious main course. You can add a variety of fillings, such as spinach, cheese, or herbs, to create a meal that is both simple and full of flavor.
Ingredients
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- 4 boneless, skinless chicken breasts
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- 1 sheet of ready-made puff pastry
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- 2 tablespoons Dijon mustard (optional)
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- 200g (7 oz) spinach, wilted and drained
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- 100g (1/2 cup) cream cheese or ricotta (optional)
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- 1 egg, beaten (for egg wash)
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- 2 cloves garlic, minced
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- 1 tablespoon olive oil
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- Fresh thyme or rosemary (optional, for seasoning)
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- Salt and pepper to taste
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This will ensure your puff pastry is baked evenly and doesn’t stick.
Season the chicken breasts with salt, pepper, and fresh herbs (such as thyme or rosemary). Heat the olive oil in a pan over medium heat and sear the chicken breasts for 2-3 minutes on each side, just until golden. The chicken doesn’t need to be fully cooked as it will finish cooking in the oven. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic and cook for 1 minute. Add the spinach and cook until wilted, about 2 minutes. If using, stir in the cream cheese or ricotta and season with salt and pepper. Remove the filling from the heat and let it cool slightly.
Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into four equal pieces, large enough to wrap around each chicken breast.
If desired, spread a thin layer of Dijon mustard on each chicken breast for added flavor. Place a spoonful of the spinach mixture on top of each chicken breast, then wrap the puff pastry around the chicken, sealing the edges by pinching the pastry together. Make sure the pastry is fully sealed to prevent leaks during baking.
Place the wrapped chicken breasts on the prepared baking sheet, seam-side down. Brush the tops of the pastry with the beaten egg to give them a golden, shiny finish. Use a knife to cut a small slit or score the top of the pastry to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and crisp, and the chicken is cooked through.
Once baked, remove the chicken from the oven and let it rest for 5 minutes before serving. Slice into the pastry to reveal the juicy chicken and flavorful filling. Serve with your favorite sides for a complete meal.