| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Fall, Chicken |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(17 1/4-ounce) frozen puff pastry sheets; thawed |
| 1 |
|
Red bell pepper; coarsely chopped |
| 1 |
cn |
(4 1/2-ounce) sliced ripe olives; drained |
| 1 1/2 |
tb |
Chopped fresh or dried rosemary |
| 1 1/2 |
tb |
Olive oil |
| 1 |
lb |
Small round red potatoes; quartered |
| 4 |
lg |
Shallots; cut in half lengthwise |
| 3 |
|
Garlic cloves; pressed |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 4 |
|
Skinned and boned chicken breast halves; cut into 1-inch pieces |
| 1 1/2 |
tb |
Olive oil |
|
|
Garnish: fresh rosemary sprigs |
INSTRUCTIONS
Make puff pastry bowls according to directions below.
Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a
wire rack with custard cup in pastry. Remove custard cup, and cool pastry
on wire rack.
Combine bell pepper and next 6 ingredients; set aside.
Combine salt, pepper, and paprika in a large bowl; add chicken pieces,
tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll
pan. Sprinkle with 1 1/2 tablespoons olive oil, stirring to coat.
Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture;
bake 25 more minutes or until browned, stirring twice. Spoon into pastry
bowls; garnish, if desired. Serve immediately. Makes 4 servings.
Rules for Roasting .Roasting chicken at a high temperature (450°) for a
short time, then lowering the temperature for the remaining cooking time
seals in the juices and keeps the chicken moist and tender. .While you can
also roast a broiler-fryer with good results, chickens specifically for
roasting are labeled "roasting broilers." These birds generally weigh more
and are meatier and more succulent. If you are roasting a broiler-fryer
(which normally weighs approximately 3 pounds), decrease baking time by
about 45 minutes. .Let roasted chicken stand for 10 minutes after removing
it from the oven. This standing time "sets" the juices and makes for a more
flavorful bird. .Roast chicken on a rack in a broiler pan so fat can drip
off and away from the bird.
Rival restaurant-style presentation with the convenience of puff pastry
sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking
sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an
11-inch square. Cut in half diagonally. 3) Mold each portion of pastry
around outsides of cups; allow edges to extend from bowls onto baking
sheet. Trim edges of dough to form equal triangles, using the shortest
point as a guide.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <[email protected]> on Jan
23, 1998
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”