Chicken, Sage and Cheddar En Croute
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 375 g ready rolled puff pastry
- 4 boneless skinless chicken breasts
- 1 tablespoon Dijon mustard
- 8 fresh sage leaves
- 150 g coarsely grated cheddar cheese
- 1 tablespoon milk
- salt & freshly ground black pepper
directions
- Preheat the oven to 200 degrees centigrade. Open out the pastry onto a lightly floured board and roll out slightly so its large enough to cut into 4 15x20cm rectangles. Spread the centre of each rectangle with the mustard and place a chicken fillet in each. Season with salt and pepper then place 2 sage leaves on each fillets.
- Scatter the cheese evenly over each fillet, then dampen the edges of the pastry with a little water. Fold the pastry over to enclose the filling, squeezing together the edges between finger and thumb to ensure no melted cheese can escape during baking.
- Transfer the parcels to a baking sheet, seam side down, then brush each with a little milk. Bake for 35 minutes until the pastry is crisp and deep golden and the chicken has cooked through. Serve hot or cold.
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