Hello, new world.
For the last two years, my partner Chase and I have been filling our weekends with culinary adventures. Both of us love food, and quickly fell in love with cooking. Despite our busy schedules as then-college students, we devoted ourselves to cooking dinner together every Sunday. We’ve continued ever since.
About a year ago, on a whim, I began posting the recipes we made on Facebook to share with our friends. They were a surprise hit. Thirty-two Facebook notes later, I’ve decided to move to a forum where I can share our Sunday dinner with new friends, as well as old.
But I couldn’t just abandon the old notes, nor did I want to move them en masse. After much brainstorming with Chase and my friend/blog-cheerleader Reneé, I’ve decided on a “Something Old, Something New” route. Every Monday, I’ll post an old recipe note. Every Thursday, I’ll share the recipe Chase and I made for Sunday dinner that week.
I hope seeing the journey we had and the journey we are having will be as fun for you to read as it has been for us to live. Without further ado, the recipe that started it all.
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Cream Cheese Chicken May 26, 2009
Chase and I have decided to spend a great deal of the summer cooking delicious new food, and I want to share the fun. What works, what sucks, how fantastically tasty some dishes are, etc.
For our first adventure we taste spotted a recipe for what I'm calling Cream Cheese Chicken. The blogger calls it Kaytucky Chicken, but that reminded me too much of something fried.
Anyway, here's the original recipe link: http://www.kayotic.nl/blog/kaytucky-chicken
And here’s the recipe with the modifications we made:
Ingredients
4 boneless skinless chicken breasts
4 frozen puff pastry sheets
8 oz cream cheese (firm)
2 Tbsp chopped red onion
2 Tbsp chopped fresh parsley
4-5 bacon strips, cooked and crumbled
1 large egg, beaten
salt & pepper
Directions
1. Preheat your oven to 400 degrees.
2. In a bowl, mix the cream cheese, onion, parsley, crumbled bacon and a pinch of pepper.
3. Carefully open the folded puff pastry dough. Roll it out out a little to make it a bit larger.
4. Cut a deep slit in each of the chicken breasts and overstuff with the cream cheese mix. Sprinkle the chicken with salt and pepper.
5. Place the chicken breast, stuffed side down, in the middle of the puff pastry sheet. Sprinkle the back of the breast with salt and paper.
6. Brush the edges of the puff pastry with the beaten egg. Fold the puff pastry into a package around the chicken, making sure it is fully sealed.
7. Place folded side down on a baking sheet. Bake for 30 to 35 minutes at 400 degrees.
8. Enjoy.
Conclusion: This was super delicious. I would make it again, definitely. Working with puff pastry is kind of a pain, but you should still MAKE THIS CHICKEN!
Mixing the cream cheese stuffing.
Overstuffing the chicken.
Tucking it in for a very toasty nap.
Nap time's done.
Warm and melty and delicious. Happy cooking!
