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Ingredients requirements - Flaky Pastry Pesto Chicken:

1. Take 320 g for puff pastry
2. Get 4 of skinless chicken breasts
3. You need 4 of heaped tsp green pesto
4. Prepare 400 g of cherry tomatoes on the vine
5. Need 400 g green beans

Heavier than puff pastry, but easier to make, it's usually used for savoury pies and is often baked with a roasting pan full of water at the bottom of the oven, because. Creamy/cheesy chicken wrapped in flaky pastry. Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly. Trim away excess pastry leaving pinched overlap.

Flaky Pastry Pesto Chicken start cooking:

1. Preheat the oven to 220C
2. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips.
3. Flatten the chicken breasts by pounding with you fists until the fat ends are the same thickness as the skinny ends.
4. Place them in a roasting tray, season, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under the edges. Brush with a little olive oil.
5. Lightly dress the tomato vines in olive oil, season and put into a second tray. place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
6. Meanwhile, line up the beans, trim off just the stalk ends, the cook in a pan of boiling salted water for 7 minutes, or until tender.
7. Remove the chicken to a board with half of the tomatoes, squashing the rest in the tray and discarding the vines.
8. Drain and toss in the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes

Wish I could be part of your world! This week, on Flaky pastry. she kind of doesn't. Which brings us to this easy pesto chicken "tart." Ever since my love affair with this delicious recipe, I have found countless other ways to eat puff pastry for As my fiancé and I devoured every last flaky bite, I made a mental note to keep this one in regular rotation. It is definitely not winning any points for. This Filipino chicken empanada has a mildly sweet, buttery, flaky pastry baked to a golden crisp.

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