Chicken breasts stuffed with mushrooms and thyme in dough
4 servings
60 minutes
Mushroom and thyme stuffed chicken breasts in pastry is an exquisite dish embodying a harmony of flavors and textures. The tender chicken breast reveals its aroma thanks to the savory filling of mushrooms and thyme, while the crispy puff pastry adds a special sophistication to the dish. This combination recalls classic European culinary traditions where pastry is used to create elegant meat casseroles. The dish is perfect for cozy family dinners as well as festive occasions, impressing guests with its stylish appearance and rich flavor. The baked pastry creates an appetizing golden crust, while the filling offers a rich mushroom aroma with herbal notes of thyme. It can be served with a light green salad or cream-based sauces to highlight its softness and depth of flavor.
1
Melt a large piece of butter in a pan and sauté the onion for 5 minutes. Add thyme and mushrooms and sauté for 3-4 minutes. If there is liquid left in the pan, reduce the heat and let it stay until the liquid evaporates. Let it cool.
- Shallots: 2 pieces
- Thyme: 0.5 tablespoon
- Champignons: 150 g
2
Make a longitudinal cut on the side of the breast with a sharp knife and open it.
3
Put the mixture with mushrooms in each pocket and close it.
4
Cut the dough into 4 pieces and roll out into 15 cm squares.
- Puff pastry: 500 g
5
Place each chicken breast on a piece of dough, brush the edges with water or egg, and fold to completely enclose the chicken. Pinch the edges and trim with a knife.
- Chicken breast: 4 pieces
6
Transfer to a baking sheet lightly greased with water and brush with egg or milk. Score a grid on the surface with a knife and bake for 30-35 minutes at 200 degrees.