Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 1:41 PM
- Messages
- 16,220
Ingredients
Cut a pocket into each chicken breast and brush with the mustard. “Line” with the ham slices. Fill each pocket with cheese and season.
Close the pockets and secure with toothpicks.
Wrap in aluminium foil and bake in the oven for 15 minutes at 200°C.
Remove from the oven and allow to cool.
Remove the toothpicks and foil and wrap each breast with puff pastry. Brush with the beaten egg.
Refrigerate for at least 2 hours.
Bake in the oven at 180°C until golden brown (around 15 minutes).
{Edit: The chicken is refrigerated AFTER wrapping with the pastry - my mistake]
- 2 No Chicken breasts
- 2 Slices Cooked ham
- 2 tsp Prepared English mustard
- 100 gms Cheddar cheese
- Salt and black pepper
- 2 pieces Puff pastry
- 1 Egg, beaten.
Cut a pocket into each chicken breast and brush with the mustard. “Line” with the ham slices. Fill each pocket with cheese and season.
Close the pockets and secure with toothpicks.
Wrap in aluminium foil and bake in the oven for 15 minutes at 200°C.
Remove from the oven and allow to cool.
Remove the toothpicks and foil and wrap each breast with puff pastry. Brush with the beaten egg.
Refrigerate for at least 2 hours.
Bake in the oven at 180°C until golden brown (around 15 minutes).
{Edit: The chicken is refrigerated AFTER wrapping with the pastry - my mistake]
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