Ingredients
-
2 chicken breastsboneless and skinless
-
15ml lemon juice
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5g fresh thyme
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7.5ml olive oil
-
salt
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pepper
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375g ready made puff pastry
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125g jar of red peppersdrained
-
100g ripe brie
-
1 eggbeaten to glaze
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30g freshly grated parmesan
Directions
You can’t go wrong with this Layered Chicken recipe. Moist steam-cooked chicken meets up with a fun pocket shape.
Ingredients
| 2 chicken breasts | |
| 15ml lemon juice | |
| 5g fresh thyme | |
| 7.5ml olive oil | |
| salt | |
| pepper | |
| 375g ready made puff pastry | |
| 125g jar of red peppers | |
| 100g ripe brie | |
| 1 egg | |
| 30g freshly grated parmesan |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Slice the chicken breasts into strips and place between plastic film and flatten using a rolling pin. Put chicken in a shallow dish with lemon juice, thyme, olive oil and seasoning. Allow to marinate for a couple of hours in the fridge. |
|
3
|
Place the chicken on the glass tray on wire shelf in the middle shelf position. Cook on Combi 1 for 10 minutes. Remove chicken from the shelf and allow to cool slightly. |
|
4
|
Roll out pastry to a 25 x 25 cm square. Place ½ of the chicken on the centre third of the pastry. Cover with ½ of the peppers, then all of the brie followed by the rest of the peppers and finally the remaining chicken. |
|
5
|
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. |
|
6
|
Preheat the oven empty on Convection 200 °C. Transfer the pastry onto the enamel shelf and brush with beaten egg. Sprinkle with parmesan cheese. Cook on Convection 200 °C for 15-20 minutes in the lower shelf position until the pastry is crisp and golden. |
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