Tuesday, September 15, 2009
Pesto Chicken Puffs
DH went nuts over this super easy dish. I found it on recipezaar.com
2 sheets half-pound rectangular frozen puff pastry, thawed
3-4 boneless, skinless chicken breast halves
1 Tbsp olive oil
2 cloves garlic, crushed
2 tomatoes, diced
3 Tbsp. prepared basil pesto
3/4 cup grated mozzarella chesse
Preheat oven to 350.
Roll out pastry on slightly floured surface.
Cut each sheet in half so you have 2 fat rectangles rather than 2 long skinny rectangles.
Dice chicken into 1/2 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.
Add pesto and tomato to chicken and mix.
Spoon equal amounts of chicken mixture onto each pastry, covering half the sheet but leaving space at the edge to seal.
Top chicken mixture with grated mozzarella.
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 the top of the pastry with egg.
Bake for 15-20 minutes or until pastry in golden.