These are the perfect package for bite-sized appetizers to serve at any cocktail party. They can also be made as a main course entree, too. I just adore recipes that are not only easy and impressive, but ones that are flexible. You can use any combination of filling to top your chicken with in this recipe. You could easily use the filling from the Chicken Diablo I posted a few months ago. What about caramelizing onions and using brie cheese instead of the garlic and herb cheese. You can seriously make these so many ways with excellent results every time. Let your imagination be your guide.
I thought that asparagus would be fun for the spring time. My chicken breasts were pretty small, and this made sixteen bites.
In a large skillet melt your butter, then add your asparagus. We just want to quickly saute these to get them started. They will finish cooking in the oven. About two to three minutes should do it.
Now this step probably isn’t necessary, but I really don’t like anemic looking chicken, so I’m putting a little color on these bad boys. This step is optional. We don’t want to cook the chicken, just put color on them, so make sure your pan and oil are nice and hot.
On a lightly floured surface roll out one sheet of the puff pastry.
Cut into 16 equal squares.
Place a little bit of the cheese on each square.
Equally divide and place the cooled asparagus on top.
Now place one chicken cube on top of all that.
Neatly fold up the sides around the filling.
Cinch it all up so nothing can escape.
Place on your parchment or foil/greased baking sheet.
Lovingly brush each bundle with the egg wash.
Tenderly dust with fresh cracked pepper and kosher salt.
I’m in love! How easy was that. Now let’s eat.
Chicken Wellington Bites
Makes 16 bites or 4 main course entrees
1 bunch of fresh asparagus, cut into small bite sized pieces
1/2 tablespoon butter
salt and pepper to taste
2 small chicken breasts, cubed into 16 bite sized pieces OR if doing a main course use 4 medium-sized skinless, boneless chicken breasts, season with salt and pepper
1 package frozen puff pastry sheets, thawed
1 package garlic and herb spreadable cheese, such as Boursin or Rondole
1 egg plus 1 tablespoon water, beaten, for egg wash
Preheat oven to 375 degrees f. Line baking sheet with parchment paper or foil that has been lightly greased with butter.
For Bites: On a lightly floured surface, roll out a pastry sheet to about 14×12 inch rectangle. Cut the sheet into 16 equal squares.
For Main Course: On a lightly floured surface, roll out one pastry sheet to about 14×12 inch rectangle. Cut the sheet into four equal pieces.
In a skillet, melt your butter. Add the asparagus and saute for about two minutes (just enough to take the rawness out) and lightly season with salt and pepper. Transfer to a bowl and allow to cool. In the same skillet add about one tablespoon olive oil and the cubed chicken (make sure the oil is hot). We don’t want to cook the chicken, but just add a little bit of color. Brown two opposite sides, one minute per side. Remove from pan and let cool and drain on paper towels.
On each puff pastry square place a heaping teaspoon of the cheese spread, top cheese with the asparagus, and top with one cube of chicken. Fold the pastry over the chicken. Press edges to seal. Place seam side down on baking sheet. Repeat with each square.
Brush egg mixture over pastry packets. Brush with the egg mixture and lightly dust with cracked pepper and Kosher salt. Bake at 375 for about 25 minutes. The pastry will turn a light golden brown.
NOTE: You can use any kind of vegetable that you like. Steamed broccoli, caramelized onions, sauteed mushrooms, or spinach (really, whatever your imagination desires). Lovely for a dinner party main course or appetizer.