“New from the Kitchen”
Recipe of the Month – November 2010
Entrees: Vietnamese Chicken in Puffed Pastry
A wonderful blending of French & Asian cuisines. Serve with a chilled bottle of Viognier.
2 large skinless boneless chicken breasts,cut into pieces
4 oz cream cheese, softened
1 tablespoon chopped cilantro
2 teaspoons finely chopped lemon grass
6 Puff pastry sheets
1 egg white lightly beaten
Salt & pepper to taste
Salt & pepper the chicken pieces and brown in oil of your choice or butter, until it begins to feel firm, about 7-10 minutes on one side and 5 on the other. Allow to cool before wrapping in pastry.
Meanwhile, combine cream cheese and herbs and a little pepper to taste. The mixture should be soft enough to spread.
Prepare pastry sheets, spread cream cheese mixture on one side of the chicken piece and place that side down on the pastry. Bring the corners up, fold and pinch them to enclose the chicken fully in the pastry.
Place the wrapped chicken with the folded side down on a baking sheet lined with parchment paper and brush with egg whites.
Bake in a pre-heated oven at 425 degrees about 20 minutes or until pastry puffs and browns.