Discussion Boards
Honey Garlic Crostata
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Sweet and saucy chicken and vegetables crowned with golden puff pastry.
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Liquid honey
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1/4 cup
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60 mL
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Dry sherry
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2 tbsp.
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30 mL
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Soy sauce
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2 tbsp.
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30 mL
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Garlic cloves, minced
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4
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4
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Dijon mustard
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1 tsp.
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15 mL
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Pepper
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1/2 tsp.
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2 mL
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Sesame oil (optional)
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1 tsp.
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5 mL
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Cooking oil
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2 tsp.
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10 mL
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Boneless, skinless chicken breast halves, cut into 1 inch (2.5 cm) cubes
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1/2 pound
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225 gr.
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Cooking oil
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2 tsp.
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10 mL
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Chopped onion
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1 cup
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250 mL
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Chopped red pepper
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1 cup
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250 mL
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Frozen mixed vegetables
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1 cup
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250 mL
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Package of puff pastry (14 oz., 397 g),thawed according to package directions
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1/2
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1/2
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Combine first 7 ingredients in small bowl. Set aside.
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Heat first amount of cooking oil in large frying pan on medium-high. Add chicken. Cook for 2 to 3 minutes, stirring occasionally, until browned. Remove to plate. Reduce heat to medium.
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Add second amount of cooking oil to same frying pan. Add onion and red pepper. Cook for 5 to 10 minutes, stirring often, until onion is golden. Add chicken and honey mixture. Stir. Cook for 3 minutes. Add frozen vegetables. Stir. Transfer to large bowl. Cool.
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Roll out puff pastry on lightly floured surface to 11 inch (28 cm) diameter circle. Place on baking sheet. Spoon chicken mixture onto centre of pastry, leaving 2 inch (5 cm) edge. Fold a section of edge up and over edge of filling. Repeat with next section, allowing pastry to overlap so that a fold is created. Repeat until pastry border is completely folded around filling. Bake in 375°F (190°C) oven for 25 to 30 minutes until pastry is puffed and golden. Let stand for 5 minutes before serving. Serves 4.
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1 serving:
640 Calories; 32.2 g Total Fat (17.4 g Mono, 4.0 g Poly, 7.9 g Sat); 33 mg Cholesterol; 62 Carbohydrate; 4 g Fibre; 22 g Protein; 1272 mg Sodium
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Reprinted from Chicken Now © Company's Coming Publishing Limited
For more great recipes, visit www.companyscoming.com
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