The crusted chicken breast recipe is really easy , ideal for a quick and tasty dinner.
This second course is also excellent because it allows us to recycle leftover chicken breast using the rectangular puff pastry .
I honestly never thought chicken breast could get this flavorful until a friend of mine gave me this idea.
She prepares it with a walnut cream, but I preferred to modify the ingredients, inserting the ones I usually have in the fridge.
Speck, smoked cheese and canned mushrooms are the ingredients of our version.
They can be substituted with our favorite cheeses and meats. Or, even just with sautéed vegetables, sprinkle with a little Parmesan cheese.
Then just cover everything with the puff pastry, which during cooking will wrap the filling in a crunchy shell … and in no time we will bake an inviting second.
I assure you that you will no longer hear the whimpering: noooo even today chicken breast !!
To make this dish even more appetizing and fragrant, we recommend brushing the surface with a mix of eggs, parmesan and a pinch of curry powder.
If you don’t have puff pastry at home, try the recipe for almond crusted chicken breasts.
So without too much delay … Get the Recipe !!
How to make crusted chicken breast
Lightly beat the chicken slices to make them thin, and cook them in a pan with a drizzle of oil, salt and pepper.
Let them cool completely.
Unroll the puff pastry and cut it in half from the widest part, in order to obtain two rectangles.
We make small incisions with the tines of a fork, on half of each rectangle.
Sprinkle with very little breadcrumbs the part that we have punctured.
Cut the slices of speck in half and lay 3 pieces on top of the breadcrumbs.
Place two or three slices of smoked cheese on top, then two slices of chicken breast.
Sprinkle the latter with a little Parmesan cheese, lay some well-drained mushrooms on top, cover with more speck, and finally with the remaining scamorza.
We cover the filling with the other half of the pastry, and seal the edges well so as not to let the mixture come out.
We prick the surface of the bundle.
Beat the egg with a pinch of curry and a spoonful of Parmesan.
Brush the surface of the bundles with this compound, sprinkle with a little sesame seeds.
Bake at 200° for about 25 minutes.
We cover with silver paper if the surface darkens too quickly and we continue cooking.
Before baking, let’s check that the base is golden brown.
If it is still light, we move the pan to the lowest part of the oven. Then cook covered with silver paper until golden brown.
We serve the crusted chicken breast after letting it cool for a few minutes.
Anna’s Advice:
If we decide to stuff the chicken breasts with vegetables, they must be cooked and well dried; otherwise the pastry will absorb the humidity released and will remain raw at the base.
It will be very useful to use a little breadcrumbs, to sprinkle the pastry before stuffing it, in this way it will absorb the humidity of the vegetables.
