When Matthew and I first started dating I wanted to impress him with my culinary skills. Most of which were gathered from the sample stations at Costco and a few attempts by my Mom to show me a trick or two when she came to visit. I should have known it was true love between us when he saw my canned chicken and frozen broccoli and still let me talk about how awesome it was that I could cook for him. In return of that first mediocre college-kid style meal I prepared for us, he invited me to his house the next day and whipped up what could only be described as gourmet. And damn good.
So here you have it, Chicken Puff Pastry. Sure to impress.
CHICKEN PUFF PASTRY
Boneless skinless chicken (cut into small pieces)
no salt added corn
red pepper (chopped)
fresh parmesan cheese block for grating
puff pastry sheets
cilantro or parsley (chopped fine)
white wine (or prosecco)
Saute chopped onion, red pepper, garlic and corn on medium heat until browned.
Deglaze pan with dry white wine and remove ingredients and set aside.
Add diced chicken to the pan and cook thoroughly on medium heat (about 7-10 minutes)
Combine the original ingredients and the chicken and allow to simmer on low heat while you prep the pastry. (see below)
To finish the sauce add heavy cream, freshly grated Parmesan cheese, a dash of paprika and S&P to taste.
Puff Pastry: allow puff pastry sheets to sit at room temperature for about 30 minutes. Once thawed cut into squares and roll to a fairly thin sheet. Stack two sheets, press edges and score the top.
Once the sheets are ready place on a parchment paper lined cookie sheet and bake for 15 minutes on 400degrees or until golden brown.
To serve- Cut an opening in the pastry and add chicken mixture then top with fresh grated parmesan cheese