Easy Chicken En Croute (Fast But Fancy!)

Chicken En Croute - chicken breasts with sliced mozzarella, tomato and pesto then topped with puff pastry strips and oven baked.

Course Dinner, Main, Main Course

Cuisine French, Modern Australian

Total Time 35

Servings

Calories 409kcal

Pre heat oven to 210c, and line a rimmed baking tray with baking paper and set aside.
Take your pastry sheet out of the freezer to thaw while you prepare the rest of the ingredients.
1 sheet frozen puff pastry
Using a meat mallet (or something else heavy!) lightly pound out the thicker end of each breast, just to make them the same thickness all over.
4 chicken breasts
Place breasts on to the prepared tray, then spread 2 teaspoon of basil pesto onto each breast.
4 tablespoon basil pesto
Place sliced mozzarella on top of the pesto, then roughly spread another 2 teaspoon of basil pesto on top of mozzarella.
125 g fresh mozzarella ball
Place sliced tomato on top of final pesto layer and sprinkle with salt and pepper, then set aside briefly.
1 tomato, salt and pepper
With a sharp knife, divide the sheet of puff pastry into quarters. Then cut each individual quarter into 4 even strips.
Place 4 strips over each chicken breast leaving space between each strip. Tuck the ends of the pastry under the chicken, stretching slightly to fit if needed (watch me make them in the short video above the recipe).
Bake for 20 mins, or until chicken is cooked through.

Try and choose chicken breasts that are similar in size, that way they bake up evenly.
Pounding out the thicker end of each breast also helps them cook evenly.
You could substitute shredded mozzarella for the fresh if you prefer.
I use my homemade pesto basilico (basil pesto) recipe, I always have a stash in the fridge! You can sub in store bought pesto too, the chicken will still be amazing!
Feel free to use as much (or as little!) basil pesto as you like, depending on your taste.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*