Time 45m Yield 4 pasties, 4 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 350°F or 180°C. Dice the chicken into half-inch cubes. Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat. Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones). Add the pesto sauce and tomatoes to the chicken and stir to mix. Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry. Top the chicken mixture with the grated mozzarella cheese. Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal. Brush each pasty with the beaten egg. Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden. Serve hot and enjoy!
Time 1h15m Yield 4 Number Of Ingredients 10 Steps:
Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper. Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard. Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top. Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture. Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.
Yield 20 servings Number Of Ingredients 7 Steps:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles. Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt. Starting from a short end, carefully roll up the puff pastry to form logs. Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash. Bake for 20-25 minutes, or until golden brown. Sprinkle with chopped parsley, then serve. Enjoy!
Time 30m Yield 3 servings Number Of Ingredients 6 Steps:
Preheat oven to 400°F (200°C). Cut the puff pastry into six rectangles and place on a nonstick baking tray. On one rectangle, spread 1 tablespoon of pesto. Top with cooked spinach, 2 tomato slices, and mozzarella. Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles. Brush with egg wash. Bake for 15-20 minutes or until the pastry is flaky and golden. Enjoy!
Time 1h35m Yield 2 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning. Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper. Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet. Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In saucepan, combine dry pesto mix with water and olive oil. Cook 5 minutes. In individual pieces of aluminum foil, place one chicken breast half and equal amounts of veggies. Sprinkle with garlic salt and pepper. Spoon 4 Tbsp. of pesto mixture over each packet and fold up. Place in 350 degree oven for 30-35 minutes. Meanwhile, prepare pasta according to pkg. and drain. Add about 3/4 of remaining pesto mixture to pasta and toss well. To serve, place serving of pasta on each dish and dump the packet of chicken and veggies over top. Serve with leftover pesto mixture (opt.), and grated parmesan cheese, if desired.
