Chicken and Asparagus Wrap
I’m not gonna lie – I pretty much like anything wrapped in puff pastry. This tasty wrap hits almost all of the food groups and isn’t too bad for you…
INGREDIENTS
- 1 lb. – 1 1/2 lb. chicken breast, cut it into 4 pieces and pound it until it’s at most 1/2″ thick – you’re going to be folding these over in 1/2 so they need to be thin enough to do that
- 1/2 cup flour
- Salt and pepper to taste
- 3 cloves of garlic, whole but smashed with the heel of your hand
- 1 large pinch dried thyme
- 1 large pinch dried sage
- 1 tbsp butter
- 1 tbsp olive oil
- 12 spears of asparagus
- 4 slices of ham (I like to use proscuitto)
- 4 slices of sharp cheddar cheese
- 1 sheet Pepperidge Farm puff pastry, defrosted and cut into 4 rectangles
- 1 egg, beaten + 1 tbsp water (egg wash)
ALTERNATIVE METHOD FOR APPETIZER VERSION
- 1 lb. – 1 1/2 lb. chicken breast – cut into approximately 16 pieces, pounded thin
- Approximately 8 slices of ham, cut in half (I use prosciutto or honey ham)
- Approximately 8 slices of sharp cheddar cheese, cut in half
- Approximately spears of 16 asparagus
- 2 sheets Pepperidge Farm puff pastry, defrosted and cut into 16 pieces
- Dried thyme and sage for sprinkling
- Salt and pepper to taste
- 1 egg, beaten + 1 tbsp water (egg wash)
HOW TO MAKE IT
- Season both sides of the chicken breast with salt and pepper
- Dredge the chicken in flour and shake off any excess
- Heat the butter, olive oil, garlic, thyme and sage over medium-low heat in a large frying pan – saute the garlic until it’s very fragrant and begging to brown, then remove
- Add the chicken breasts and saute for 2 minutes on each side (they will not be cooked through)
- Set the half-cooked chicken aside in a dish and let it cool
- Place the asparagus in a bowl of water and put in the microwave for 2 minutes
- Lay out your chicken breast and wrap 3 spears of asparagus with ham – place the wrapped asparagus in the middle of the chicken breast and top with the cheese
- Fold the chicken over so the asparagus, ham and cheese is sandwiched inside and stick a toothpick through it to keep it together
- Repeat this with the remaining 3 chicken breasts
- On a lightly floured surface, use your fingertips to spread the puff pastry into the shape you need to wrap it around the chicken breast, while leaving the ends exposed
- Place the chicken breast on the puff pastry (remove the toothpick) and wrap it with the puff pastry – try to get the seam on the bottom
- Repeat this with the remaining chicken breasts and then arrange them on a baking sheet lined with parchment paper (or sprayed with a non-stick cooking spray)
- Brush the puff pastry with the egg wash
- Bake at 350°F for 20-25 minutes or until golden brown
ALTERNATIVE METHOD FOR APPETIZER VERSION
- Lay out your pieces of pounded raw chicken and sprinkle with salt, pepper, thyme and sage
- Next, put down the ham, then the cheese and lastly the 2 pieces of asparagus
- Roll each bundle of raw chicken up and stick a toothpick in it to hold it in place while you prepare the puff pastry
- Remove the toothpick and place the chicken bundle in the center of the puff pastry; fold the dough over the sides and pinch the ends to seal (basically, wrap it up like a package)
- Place your chicken “packages” on a parchment paper lined (or greased) baking sheet; brush with the egg wash and bake at 350°F for 25 minutes or until golden brown
