Chicken fillet roll in puff pastry
4 servings
60 minutes
Chicken fillet roll in puff pastry is a refined dish of European cuisine that combines tender chicken fillet and airy puff pastry. Its roots trace back to traditional French en croûte pies, where meat is baked in dough that preserves its juiciness and aroma. In this recipe, the chicken is infused with spices and garlic aroma, enriched with the creamy taste of cheese and the freshness of parsley. The crispy golden crust of the pastry contrasts with the soft, juicy filling, creating a perfect balance of textures. The dish is great as a festive treat or a hearty dinner. It is served hot, often with greens or sauces that highlight its rich flavor.
1
Place the soft cheese in a deep plate.
- Soft cheese: 150 g
2
Press the garlic through a press.
- Garlic: 3 cloves
3
Chop the washed parsley finely.
- Parsley: 1 bunch
4
Mix until homogeneous.
5
Cut the fillet lengthwise, leaving 0.5 cm to the edge, and unfold into two parts.
- Chicken breast fillet: 3 pieces
6
Good hit.
7
In a separate bowl, mix paprika, pepper, salt, and dry garlic.
- Paprika: to taste
- Salt: to taste
- Garlic powder: to taste
8
Add coriander and mustard seeds. Mix all the spices.
- Ground coriander: to taste
- Mustard seeds: to taste
9
Defrost the puff pastry.
- Unyeasted puff pastry: 500 g
10
Cut the cheese into three long strips.
- Cheese: 100 g
11
Season the fillet on both sides.
- Chicken breast fillet: 3 pieces
12
Spread the soft cheese over the fillet, leaving 1 cm from the edge.
- Soft cheese: 150 g
13
Place a block of cheese in the center.
- Cheese: 100 g
14
Roll up the pancake.
15
Roll out the dough.
16
Place the roll in the center and wrap it, pinching the edges.
- Unyeasted puff pastry: 500 g
17
Place the rolls on a baking sheet lined with parchment and brush with egg yolk. Bake for 30-40 minutes in an oven preheated to 200 degrees.
- Egg yolk: 1 piece
18
Serve at the table.
