Layered Chicken Puff - Panasonic NN-CS596S Operating Instruction And Cook Book

Layered Chicken Puff

Serves 4-6
Dish: shallow dish and greased baking tray
Oven Accessory: trivet and Pyrex® tray then wire shelf in lower
position
Ingredients
600g (1lb 5oz) boneless skinless chicken breasts
30ml (2tbsp) lemon juice
5ml (1tsp) fresh thyme
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5oz) ripe brie
350g (12oz) ready made puff pastry
1 egg, beaten to glaze
25g (1oz) freshly grated parmesan
Cooking method
Slice the chicken breasts into strips and place between plastic film and flatten using a
rolling pin. Put chicken into dish with lemon juice, thyme and seasoning. Allow to marinate
for 2-3 hours in the fridge. Fill Steam Water Tank. Place chicken on trivet and cook on
STEAM LOW for 15 mins or until cooked through. Remove chicken and allow to cool
slightly. Roll out pastry to a 28 x 36cm (11" x 14") rectangle. Place
centre third of the pastry. Cover with
the peppers and finally the remaining chicken. Brush the edges of the pastry with beaten
egg and draw up the two longer sides together over the filling and press the edges firmly
together to seal. Flute the edges. Pre-heat the oven on CONVECTION 200°C. Transfer the
pastry onto the baking tray and brush with beaten egg. Sprinkle with parmesan cheese.
Place on wire shelf and cook on CONVECTION 200°C for 30-35 mins until the pastry is
crisp and golden.
of the peppers, then all of the brie then the rest of
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of the chicken on the
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Meat & Poultry