| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Fall | 1 | Servings | |
INGREDIENTS
| 1 | 17 1/4-ounce frozen puff | |
| pastry sheets thawed | ||
| 1 | Red bell pepper, coarsely | |
| chopped | ||
| 1 | 4 1/2-ounce sliced ripe | |
| olives drained | ||
| 1 1/2 | T | Chopped fresh or dried |
| rosemary | ||
| 1 1/2 | T | Olive oil |
| 1 | lb | Small round red potatoes |
| quartered | ||
| 4 | Shallots, cut in half | |
| lengthwise | ||
| 3 | Garlic cloves, pressed | |
| 1/2 | t | Salt |
| 1 | t | Pepper |
| 1/2 | t | Paprika |
| 4 | Skinned and boned chicken | |
| breast halves cut into | ||
| 1-inch pieces | ||
| 1 1/2 | T | 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 <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 4616
Calories From Fat: 2507
Total Fat: 280g
Cholesterol: 355.9mg
Sodium: 7261.2mg
Potassium: 2996.6mg
Carbohydrates: 323.3g
Fiber: 32.6g
Sugar: 13.9g
Protein: 201.3g