Light and Easy Recipes and Meal Ideas
Puff Pastry Chicken Bake
This recipe was originally supposed to feature spinach in it, but my 9 year old son strongly felt that broccoli is better. I'm glad he talked me into it, because he is right. This is a family-friendly meal that we all enjoy.
Recipe makes 8 servings. I used regular puff pastry so it's possible you can save a SmartPoint or two if you buy a light puff pastry.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast (shredded
- or cut in cubes)
- 2 boxes frozen broccoli florets
- 12 oz Trader Joes lite mozzarella cheese
- 2 eggs
- 1 onion (diced)
- 1/2 cup white cooking wine
- 2 cups water
- 2 bullion cubes
- 1/4 cup cornstarch
- 1 sheet Trader Joes frozen puff pastry (package comes with 2 sheets)
Directions
Defrost puff pastry sheet for about 30 minutes prior to baking
Preheat oven to 400
Spray a baking dish (13 x 9) with cooking spray
In a small bowl or measuring cup, whisk the cornstarch and the water together.
Set aside.
Heat a small pot on low heat and spray with cooking spray.
Add onions and cook until they turn slightly translucent (about 5 minutes)
Add the cornstarch mixture, white wine, eggs and bullion cubes to the pot
Mix to combine
Turn up the heat and stir until the mixture reaches a boil and thickens to a sauce-like consistency.
Turn off heat.
Mix to be sure the bullion cubes are fully disolved. Set aside.
Heat the chicken in a pan or skillet on low-medium heat (rotating as you go) until fully cooked.
Heat the frozen broccoli in the microwave until thawed and warm.
Add the chicken, broccoli, cheese and sauce to the baking pan (in that order).
Spread the sauce with a spoon to coat evenly.
Roll and set the pastry on top (see video).
Bake for 30 minutes or until the top is golden brown.
Brush with egg wash for a shiny crust after baking.
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