Reply With QuoteI think you'd have to wrap the chicken in the pastry raw then cook in the oven. Otherwise you'd have to wait for the chicken to cool completely and then wrap it, then cook which would probably dry the chicken out.
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Stuffed chicken breast, need help!!
Okay so tonight I'd like to do a yummy stuffed chicken breast. So far I'm thinking of frying up some onions, ham and capsicum, then mixing that with some olives, a bit of pesto and some brie, then stuffing and frying to cook. My problem is, I really want to have it wrapped in pastry, but no idea how to go about it. Should I cook the chicken in the pan first, then wrap in pastry and cook on the oven? Or wrap it raw and cook it all in the oven? I don't want the pastry to go soggy. TIA
BellyBelly Member
I think you'd have to wrap the chicken in the pastry raw then cook in the oven. Otherwise you'd have to wait for the chicken to cool completely and then wrap it, then cook which would probably dry the chicken out.
BellyBelly Member
You could always crumb it.... Mmmmmmmmmmmmmmmmm.. I add garlic salt and Parmesan to my crumb.. Nom nom nom!
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see if you can google a chicken wellington recipe. it's nothing like the filling you want but it IS a pastry wrapped chicken - it will give you the low down on how to cook the chicken in pastry properly!
Registered User
Yeah cook it raw otherwise the breast will dry out too much, you can put it on a wire rack (like a roasting rack) so it doesn't get soggy or just chuck on a regular tray and stick the soggy side under the grill to crisp it up at the end.
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Mwah! Thankyou wise and wonderful ladies! I'll google the chick Wellington recipe, cool idea. DF agrees with you all too, seems like raw is the way to go. Mmmm! So hungry
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if cooking from raw make sure any pre cooked stuffing is cooled before adding too hun
BellyBelly Life Subscriber
mmm yum we're having stuffed chicken breasts too... stuffed with baby spinach and feta....mmmm feta!
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Hmm well every chick wellington recipe seems to think that the chicken should at least be sealed, doesn't say anything about letting it cool either. Eh, I'll just seal it and hope that it goes okay, I can always grill the pastry to finish (or if it REALLY dies in the butt, just peel it off lol!)
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When I do stuffed chicken I crumb it, shallow fry then put it in the oven to make sure it is cooked right through. We had chicken breast stuffed with brie & cranberry sauce just the other day. Yummo!
Registered User
oh god that sounds good PZ!!!!!
If only i could pull something like that off!
let us know how it goes!! i cant wait to see photos on fb =P
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