Our chefs take a tender gourmet chicken breast and smother it in Duxelles, an intensely flavored sautéed mushroom and shallot mixture. Then they encase it in puff pastry and bake it to a perfect golden brown. All you do is finish it in the oven. Serve this to your guests, along with our Brussels Sprouts with Bacon and Rosemary Roasted Potatoes, then finish with a dessert of Ricotta Cheesecake for a meal they won't forget!
Serving Size:
6
oz.
Ingredients
Chicken breast, puff pastry (Enriched flour [bleached wheat flour, barley malt, niacin, iron, thiamine mononitrate, riboflavin, folic acid], partially hydrogenated vegetable shortening (soybean ad cottonseed oils), water, contains less than 2% of: wheat gluten, salt, dough conditioner (sodium stearoyl lactylate, calcium, sulfate, l-cysteine hydrochloride), artificial flavor, artificial color (yellow 5, yellow 6), TBHQ & BHT (Added to protect flavor)), mushrooms, onions, sherry wine, modified food starch, mushroom base (sautéed mushrooms, salt, dextrose, butter, sugar, hydrolyzed soy and wheat proteins, flavoring, onion powder, corn oil), garlic, butter, salt pepper. Allergens: Wheat, milk, soybean
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Heating Instructions
Oven:
- If time allows defrost up to 2 hours in refrigerator.
- Place foil on baking sheet and grease with butter or olive oil and then place chicken on sheet.
- Mix a whole egg with water and brush chicken.
- Preheat oven to 425 degrees and cook for 10 minutes.
- Reduce temperature to 375 and cook about 10-15 minutes until internal temperature is 160 degrees. Insert a stick thermometer into the thickest part of the product, using the hole in the center of the pastry flower for access to avoid marring the pastry.
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Avg rating:   based on 22 rating(s).
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