I've been making this for years. Great recipe, impressive presentation. A few suggestions, from experience:1. I usually make it with 4 boneless chicken breasts, about 8-10 oz ea., no more than 1" thick. Larger, thicker boneless chicken breasts (as you often find in the grocery), may be too big to fit in the pastry and cook evenly. You can trim the breasts if they're too big, thick, or uneven.2, Chicken and puff pastry are both quite bland, so you may want to add more seasoning to the chicken. I like more pepper (1/8 tsp per breast), and perhaps more salt to taste as well. A bit of lemon pepper seasoning (in addition to salt & pepper) works great. Also perhaps try a mild poultry seasoning like Chef Paul's Poultry. Season the chicken before you start rolling out the dough and let sit a few minutes. 3. This is probably obvious to most people but if you're not used to rolling dough... you will need a wood surface or wax paper and rolling pin. Also requires continuously sprinkling flour to roll the pastry dough out with. The bottoms of the finished pastries should have a thin, dry flour coating (not be moist) as this helps keep them from sticking to the pan. 4. To form the pastry, I often roll the pastry sheets into a 4 long rectangles about 12" x 6") instead of 6 ovals. Spread a generous dollop of Aloutte in the middle of the pastry (for top and bottom of chicken). Place chicken breast on one side, at least 1/2" from each edge. Then fold the pastry over and and seal the edges (use a bit of water to help seal). Fold and press the dough at the edges with your fingers to seal it. Press the seams with a fork if desired to help it seal (and look) better. Trim any excess dough (especially in the corners), then fork it again. 5. Don't stretch the pastry too much or it may break and leak while cooking. Still tasty, but a lot messier.6. Brush on the egg wash carefully, after you have formed all the pastries, and don't get it on the bottoms.7. For a nicely browned bottoms, you may need to lightly cover the pastries with foil near the end of the baking. When the tops are brown, use a spatula to check the bottoms. If not brown, lightly cover top with foil (just lay it on top of the pastries). Continue cooking until the bottom is brown.8. After the pastries are done (brown), remove from oven and poke a few holes in the top with a knife to let the steam out. This helps keep the pastry from becoming soggy. Let them stand 5-10 min. (uncovered) before serving. Good Luck!
I have also been making this recipe since the 90's. Simple, tastey and good enough for company. If my chicken is thick, I may pre-cook for a few minutes in a frying pan before wrapping in dough.
I've been making this recipe since it first appeared in the SL magazine in the late 80's or early 90's -- it was a recipe submitted by Nancy Clark of Columbia, SC. This never fails to impress, the presentation and flavor is outstanding. And it's so easy to prepare.
I've been making this for special occasions since 1991 when it was made for my birthday dinner! Wonderful Christmas Eve dinner. Not difficult, and the presentation is wonderful. Would suggest using all the accompanying recipes in the bridal luncheon menu, the cranberry and steamed vegetables.....a family and company favorite!