Stuffed puff pastry chicken. I’ve been wanting to make this for a long while. The first time I made it, I found the recipe on a blog called Kayotic Kitchen, which has some really great stuff on it. Since then, though, I’ve made a few changes to the recipe to fit my preferences. In spite of wanting to showcase this recipe since forever, it’s been tough to actually get it on the blog.
Sometimes motivation is a limited resource. Mine’s been low these past few weeks. But it’s coming back (as evidenced by the flood of posts!). So with that in mind, let’s dive in!
Stuffed pastry puff chicken is pretty easy to make, despite the intimidating name. The only difficult part is stuffing the chicken. For those of you who have never stuffed chicken before, it’s really a pretty easy process. Take a chef’s knife and make an incision along the top of the chicken. You should cut deep enough that you are almost cutting through the chicken, but not quite. The cut should run 3/4 of the length of the chicken. It’s that simple!
This is the month of Gouda, Dubliner, Habañero Jack and Jarlsberg. Cheese is the love of my life, but I’m a slave to what’s cheapest at the store. So it’s no surprise that this chicken is stuffed with cream cheese, Gouda and Dubliner chunks. That said, I promise that it’s a fantastic combination. You’re free to spice it up as you will. One of the best part of cheeses is that you can always make the recipe your own by adding and subtracting them.
There you have it, folks! Stuffed puff pastry chicken! Enjoy and come cook with me more often!
- 2 medium or large chicken breasts
- 2 pieces crumbled bacon
- 1 cup cream cheese
- 1 ounce dubliner
- 1 ounce gouda
- Let thaw puff pastries overnight
- Fry and then crumble 2 slices bacon
- Mix bacon and cheeses together
- Cut open chicken breasts -- deep enough that you have ALMOST cut the breast in two. The cut should run ¾ the length of each breast
- Stuff chicken with the cheese and bacon mixture
- Use a rolling pin to thin the puff pastries
- Wrap chicken breasts in puff pastries
- Bake at 400 for 30-45 minutes (use the higher time for large pieces of chicken)
This looks HEAVENLY. I was a bit confused at the beginning with the cutting directions. I was wondering which was the top of the chicken, as it’s walking around, or rather like you put it in the pan to roast, breast up? Then when I saw it was only 2 servings…I thought Wow! A whole chicken & only 2 servings. Then, of course, I read chicken breasts. Ah! Now I get it.
Your pictures are amazing. I was wondering…do you like cheese? How about steak? 
And I’m thinking you also favour bacon … maybe just a bit. 
Hahaha, I do like steak and cheese and bacon! I’m so glad that you’re enjoying the blog! I’ll revise the directions so that it’s more clear!