Layered Chicken Recipe

Ingredients

Directions

You can’t go wrong with this Layered Chicken recipe. Moist steam-cooked chicken meets up with a fun pocket shape.

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Ingredients

Adjust Servings:
2 chicken breasts boneless and skinless
15ml lemon juice
5g fresh thyme
7.5ml olive oil
salt
pepper
375g ready made puff pastry
125g jar of red peppers drained
100g ripe brie
1 egg beaten to glaze
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.

Enjoy

Ingredients

Adjust Servings:
2 chicken breasts boneless and skinless
15ml lemon juice
5g fresh thyme
7.5ml olive oil
salt
pepper
375g ready made puff pastry
125g jar of red peppers drained
100g ripe brie
1 egg beaten to glaze
30g freshly grated parmesan
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