Today’s post is about a very elegant recipe. It is great for a special occasion (I made this during the Christmas holidays) or a romantic dinner… It requires a little extra work, but it is much easier than what it seems. These Herb filled Chicken Rolls with Puff Pastry are delicious! I love the filling as the herbs give it an amazingly hearty, yet delicate flavour. I thought the idea of serving them on top of cheesey puff pastry rounds was quite clever and I also liked the creamy sauce that contrasts with the crunch of the pastry. The wilted spinach add a touch of health and colour, so they are a welcome addition. All in all, this dish is a winner and it is sure to impress your family, guests or loved ones! Enjoy… and don’t forget to bookmark this and make it for Valentine’s Day!
![Herb filled Chicken Rolls with Puff Pastry](https://www.manusmenu.com/wp-content/uploads/2014/01/1-Herbed-Chicken-Involtini-with-Puff-Pastry-5-1-of-1.jpg)
Herb filled Chicken Rolls with Puff Pastry
Herb filled Chicken Rolls with Puff Pastry: a very elegant main course perfect for any special occasion.
Ingredients
Puff Pastry Rounds
- 2 sheets Puff Pastry
- 20 gms – 1 tbsp Parmigiano Reggiano finely grated
Filling
- 5 slices of sandwich bread
- 20 gms – 1 tbsp Parmigiano Reggiano finely grated
- 3 tbsp mixed fresh herbs chives, thyme, sage, rosemary, parsley, finely chopped
- 1 tbsp milk
- 2 tbsp extra virgin olive oil
- 1 shallot
- Salt and pepper to taste
Chicken Rolls, Sauce and to Assemble
- 450 gms – 1 lb. chicken breast
- 1 bunch spinach wilted
- 2 tbsp Honey mustard or Dijon mustard
- 200 ml – 6 ¾ oz. cream
- ¼ cup white wine
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
Puff Pastry Rounds
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Roll the puff pastry into a thin sheet (2 mm – 1/6 inch) and cut out 8x7 cm (2 ¾ inches) circles.
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Prick the circles of dough with a fork so that they do not puff up too much in the oven.
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Put them on an oven tray covered with baking paper, brush them with a little water and sprinkle them with half the grated Parmigiano Reggiano.
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Bake them in a pre heated oven at 200°C – 395°F for 12 minutes or until golden brown.
Filling
Chicken Rolls, Sauce and to Assemble
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Gently flatten the chicken breasts with a meat mallet.
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Spread the filling and roll the chicken breasts tight.
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Secure the rolls with toothpicks.
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Bake in a pre heated oven at 200°C – 395°F for 25 minutes or until cooked through. Half way through the baking process, add ¼ cup of white wine.
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Add the cream and mustard and simmer for a few minutes, until the sauce thickens a little. Season with salt and pepper to taste.
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Remove the toothpicks from the chicken rolls and slice them into 2 cm – ¾ inch thick slices.
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Serve them on top of the puff pastry rounds accompanied with the sauce. Add some wilted spinach and serve warm.
This looks too good. Puff pastry and chicken…yumm!!
How lovely! I love this combination and the uniqueness of having the chicken on top of the pastry, instead of below! I’m hungry, and could eat this entire plateful right now! 🙂
It looks delicious!
Absolutely Gorgeous! Shared it on Facebook and Pinterest! Wow!