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Mediterranean chicken en croute recipe

Mediterranean chicken en croute recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

These puff pastry parcels are delicious! Chicken breasts are marinated with garlic, then layered with basil pesto, spinach, Feta cheese and sun-dried tomatoes, before being wrapped in a buttery puff pastry and baked. Serve with a side salad.

259 people made this

IngredientsServes: 4

  • 3 tablespoons crushed garlic
  • 1 egg yolk
  • 60g fresh spinach, chopped, divided into 4
  • 2 boneless skinless chicken breast fillets
  • 2 tablespoons basil pesto
  • 20g sun-dried tomatoes chopped
  • 4 tablespoons crumbled herbed Feta cheese
  • 1 puff pastry sheet, cut in half

MethodPrep:20min ›Cook:35min ›Extra time:4hr marinating › Ready in:4hr55min

  1. In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with cling film and refrigerate 4 hours or overnight (recommended).
  2. Preheat oven to 190 C / Gas 5. Grease a baking tray.
  3. Place one half of the puff pastry sheet on a lightly floured surface Place a portion of spinach in the centre of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess; place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the Feta cheese and top with 1 portion of spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking tray. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  4. Bake 35 to 40 minutes. Test for doneness by cutting through centre of chicken breast; if juices run clear, chicken is cooked.

Cook's note

If you can't find herbed Feta cheese, buy plain Feta and add a pinch of dried basil, oregano or dried Italian herbs.

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Reviews & ratingsAverage global rating:(243)

Reviews in English (175)

A truly lovely, easy chicken dish.Will definately make these again but will leave out the sundried tomatoes next time as I found these a bit over powering, taking away the garlic flavour but I will serve with a fresh tomatoe salad instead.Such a great way to have your chicken breast but with a lot more flavour.Thanks for the inspiration.-28 Jul 2014

by teacherkhh

This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast, cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking *wish I took a picture for everyone* and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes!-03 May 2007

by JEN KEALEY

This was excellent. Even the kids liked it. I did not marinade it in the egg yolk, didn't have the time, and I am not sure why you would even need too. The chicken was very tender, cooking time was right on. After reading the reviews I chose to cut the puff pastry in half. I then rolled it out with a rolling pin since someone else said it was hard to get the pastry around the chicken. After I rolled it, the pastry fit very well around the chicken and I sealed up the edges with some warm water to make it stick. All the flavors work well together. I will definetly make this again.-04 Jun 2007


Chicken en croute

Chicken breast stuffed with sun dried tomatoes, fresh, chopped basil and buffalo mozzarella, wrapped and baked in puff pastry. To cook this dish we used ready rolled puff pastry sheet, they’re available in most supermarkets. The dish is very easy and quick to prepare and the chicken is very moist thanks to cooking in a pastry wrap. Remember to brush the pastry with beaten egg before baking, to get the golden colour. Serve with rocket and tomato salad with balsamic vinaigrette dressing. Enjoy.

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Recipe tip

Use fresh basil, the dried one will result in a different taste.

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Rosemary Chicken & Brie En Croute

This is a delicious easy dinner. I have a couple versions of this recipe – this is our favorite.

Ingredients

  • 1 can 8 Oz. Refrigerated Crescent Rolls
  • 2 Tablespoons Finely Chopped Green Onions
  • 6 ounces, weight Brie Cheese, Rind Removed And Cubed
  • 1-½ cup Cooked And Shredded Chicken Breasts
  • 1 whole Egg, Beaten
  • 1 teaspoon Crushed Dried Rosemary Leaves
  • 2 Tablespoons Fresh Shredded Parmesan Cheese

Preparation

Heat oven to 350F. Separate dough into 4 rectangles, firmly pressing perforations to seal. Spoon 1/4 of chopped green onions onto center of each rectangle, top with 1/4 of brie cheese cubes and top with 1/4 of the chicken, pressing into the cheese.

Fold short ends over chicken, overlapping slightly. Fold open ends over about 1/2 inch to form rectangle. Press all edges to seal.

Place seam side down on ungreased 15x10x1 inch baking pan or cookie sheet. Cut three 1″ slashes on top of each roll to form steam vents. Brush with egg and sprinkle with rosemary and parmesan cheese. Bake for 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.


Mediterranean Chicken - My Shake and Bake Recipe

Serve straight away with whatever you fancy - I served a mixture of wild and long grain rice.

Mediterranean Chicken - Jan's Shake and Bake Recipe

The sauce is made naturally from the cooking juices of the vegetables.

*I did add potato starch seeing as it's in the listed ingredients and that I happen to have some in the cupboard. I'm sure it will be fine without. Adding cornflour might make it go lumpy.
All ingredients are dry and not fresh.

Ingredients:

Instructions

4 comments

Jan, this looks delicious and I really like this method of cooking. I know this was rib-sticking good. I hope you had a great day. Blessings. Mary

Hellooo Jan, Brrr its cold today!! I knew I shouldn't look at this site when I'm hungry!! Great method, looks delicious & very warming Oh I'm too hungry now.

I never knew you could buy potato starch for use at home!

Lovely colour on the veggies, will have to try roasting in a bag, imagine the washing up is a lot easier too!

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.


Recipe Summary

  • 2 teaspoons olive oil
  • 2 tablespoons white wine
  • 6 skinless, boneless chicken breast halves
  • 3 cloves garlic, minced
  • ½ cup diced onion
  • 3 cups tomatoes, chopped
  • ½ cup white wine
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • ½ cup kalamata olives
  • ¼ cup chopped fresh parsley
  • salt and pepper to taste

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.


Recipe Summary

  • 3 tablespoons crushed garlic
  • 1 egg yolk
  • 2 cups chopped fresh spinach
  • 2 boneless skinless chicken breast halves
  • 2 tablespoons basil pesto
  • ⅓ cup chopped sun-dried tomatoes
  • ¼ cup crumbled herbed feta cheese
  • 1 frozen puff pastry sheet, thawed, cut in half

In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.

Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast if juices run clear, chicken is cooked.


Preheat the oven to 220C/425F/Gas 7.

For the roasted vegetables, cut the red peppers in half, discarding the core and seeds, and place in a large roasting tin. Peel and cut the onions into eight wedges, and cut the courgettes into 1cm/½in thick slices lengthwise.

Add the onion and courgette to the roasting tin with the olive oil and roast for 20-25 minutes, or until the vegetables are charred and tender. Allow to cool, then peel away, and discard the skin from the red peppers and cut into bite-sized pieces.

For the salmon en croute, preheat a large baking tray in the oven.

Unroll one pack of pastry and roll a little longer until it is about 2cm/¾in larger all around than the piece of fish (check that it will fit on the baking tray, you may have to place it diagonally.) Place the pastry on top of a sheet of baking parchment so that you can easily slide the pie onto the hot baking tray. Place the salmon on the centre of the pastry and spread with the pesto, top with the courgettes and onion and lay the red pepper on top. Brush the edge of the pastry with beaten egg.

Roll out the second pack of the pastry to a rectangle slightly larger than the first one so that it drapes over the fish and filling. Carefully lift it over the salmon, trim off any excess and press the edges well to seal. Re-roll the pastry trimmings thinly and cut out pastry decorations if liked – such as little fishes. Brush the pastry with beaten egg.

Carefully slide the pie onto the preheated baking tray on the non-stick baking paper, and bake for 35-40 minutes, or until golden-brown both on top and underneath. Allow to rest for 10 minutes while you make the sauce.

For the sauce, gently heat the cream in a pan, and stir in the lemon juice and pesto. Remove from the heat and then stir in the basil just before serving.

Serve the salmon cut into slices, with the sauce.

Recipe Tips

Try to buy a wide piece of fish rather than a long thin fillet, as it will fit in the oven better. It is essential to heat a baking tray in the oven as this instantly starts to cook the pastry preventing a soggy bottom! Use green basil pesto if you prefer.


Something For The Weekend – Chicken And Broccoli En Croute

This recipe isn’t as daunting as it sounds – there aren’t too many ingredients and it uses pre-made pastry to make your life easier.

&lsquoEn croute&rsquo always makes me think of restaurant-quality dishes, even though it simply means anything baked in pastry. The kids always love it &ndash probably because it didn&rsquot feel too healthy &ndash and it was a great way of getting them to eat broccoli. If you like, of course, you can always make your own pastry instead of using pre-prepared.

Prep time: 10 mins approx

Cook time: 25-30 minutes

Ingredients:

75g mature Cheddar cheese

Small handful of fresh parsley

1 sheet ready-made frozen puff pastry

Salt & freshly ground black pepper

Method:

Make sure the puff pastry is thoroughly defrosted before you begin. Preheat the oven to 200°C/390°F/Gas 6.

Chop the chicken and broccoli into small chunks. Dice the red pepper, grate the Cheddar cheese, and finely chop the parsley. Place all five ingredients into a bowl with the mayonnaise and season with salt and freshly ground black pepper. Combine thoroughly.

Place the raw pastry sheet on a lightly floured surface and roll out into a rectangle roughly 35cm x 25cm. Transfer to a baking sheet, either greased or lined with non-stick baking paper. Spoon the filling down the middle third of the pastry rectangle, from top to bottom.

Using a sharp knife, cut the pastry overhang on each side into eight horizontal strips (so from the edge towards the middle). Fold alternating strips over the filling, pinching the ends together to seal, to give a plaited effect.

Crack the egg into a cup with a tablespoon of water and whisk with a fork. Brush the egg wash over the pastry. Bake the en croute in the oven for around 25 minutes, until the pastry is golden and the filling heated through.

Serve with new potatoes and your choice of side dishes.

After rolling out the puff pastry, the easiest way to transfer it is to roll it loosely around your rolling pin and unroll it onto the baking tray.

Switch up your flavour combinations. Add sweetcorn, or use ham and Swiss cheese instead of chicken and Cheddar.

If you don&rsquot have fresh parsley, substitute with 1tsp of dried.

For a professional look and added texture, sprinkle a spoonful of poppy seeds over the pastry before baking.

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Mix the lemon juice with the dill, season the mixture and rub it into the salmon fillets. Put them both in a non-metallic bowl and leave to marinate for 1 hour.

Preheat the oven to 200C/gas 6. Roll out half the pastry on a lightly floured work surface to a rectangle measuring 38 x 20cm. Put on a large baking sheet and prick the base all over with a fork. Chill for 30 mins, then bake until golden brown. Cool on a rack.

Squeeze out any excess liquid from the spinach, then mix in a bowl with the cream cheese and prawns. Season to taste.

Put the cooked pastry base onto a baking sheet and place one of the fillets in the centre. Spread with the cream cheese mixture and lay the other fillet on top.

Brush the border of the pastry with the beaten egg. Roll out the remaining pastry and place over the fish to cover it. Press lightly to seal. Trim the base, allowing a 1.5cm border all the way around and use trimmings to decorate the parcel. Make 2 slits in the top, brush with egg, and bake for 40 to 45 mins.


Beef Tenderloin En Croute

A tenderloin slathered with creamy mushroom deliciousness and covered with Puff Pastry. Have you ever?

Ingredients

  • 3 pounds Beef Tenderloin
  • 1 package Frozen Puff Pastry Sheets (16 Ounce Package)
  • 10 ounces, weight Mushrooms, Finely Chopped
  • 2 Tablespoons Butter
  • 8 ounces, weight Cream Cheese (herb And Garlic Flavored If You Can Find It)
  • ¼ cups Seasoned Dry Bread Crumbs
  • ¼ cups Madeira Wine (or Sherry)
  • 2 Tablespoons Chopped Scallions
  • 1 clove Minced Garlic
  • ¼ teaspoons Salt
  • 1 whole Egg, Beaten
  • 1 Tablespoon Cold Water

Preparation

Heat oven to 425. Place meat on rack on baking pan. Roast 45-50 minutes or until meat reaches 135 degrees. Remove from oven and cool for 30 minutes in fridge.

Thaw puff pastry sheets. In large skillet cook and stir mushrooms in butter for about 10 minutes. Add cream cheese, bread crumbs, Madeira, scallions, garlic and salt. Mix well. Cool.

On lightly floured surface overlap pastry sheets 1/2 inch to form a big 14合 inch rectangle press edges firmly together to seal. Trim length of pastry 2 1/2 inches longer than length of meat. Place meat in center of pastry. Spread mushroom mixture over top and sides of meat. Fold pastry over meat and press edges over to seal. If you are feeling creative feel free to make some pretty decoration on top with the excess puff pastry. Brush pastry with combined egg and water. Place meat in a greased pan.

Bake 20-25 minutes or until pastry is golden brown. Let stand about 10 minutes before slicing. Eat and enjoy and know that you may eat more than you expected and fall into a deep deep food coma.

I’m not going to lie…the first time you make this it seems a bit complicated, but once you get your timing down this meal is a piece of cake. Promise.

I usually make this meal with beef tenderloin for special occasions like birthdays, New Years dinner etc, but for everyday I’ll substitute a pork loin for the beef tenderloin. Either way it’s divine!