Roasted Garlic Chicken Puffs
I haven't made these yet, a friend posted the recipe and I wanted to keep it here so I didn't lose it.
I haven't made these yet, a friend posted the recipe and I wanted to keep it here so I didn't lose it.
- Carbohydrate 2.62064500287861 g
- Cholesterol 95.51589365 mg
- Fat 10.6651238470254 g
- Fiber 0.206949993185883 g
- Protein 34.3010270587408 g
- Saturated Fat 6.26148670525398 g
- Serving Size 1 1 Serving (152g)
- Sodium 203.35276012678 mg
- Sugar 2.41369500969273 g
- Trans Fat 0.908266955257616 g
- Calories 250 calories
Step-by-step
- Cook chicken and shred into fine chunks.
- Add minced garlic to cooking chicken and cook until garlic is browned/reduced.
- Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.
- Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions.
- It is better to over stuff the rolls and have it ooze from the sides.
- I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.
- Enjoy!
Brown the minced garlic carefully alongside the cooking chicken, watching the pan constantly because small garlic pieces burn in seconds once the moisture evaporates. Building savory flavor profiles requires deliberate temperature control, especially when dairy products like cream cheese and sharp cheddar enter the mixing bowl while the meat remains warm enough to melt them uniformly. Utilizing leftover roasted or poached poultry saves significant preparation time when executing this recipe on busy weeknights, turning yesterday's dinner into crisp pastry pockets.
- Shred the cooked chicken breasts into fine chunks using two forks rather than a food processor to maintain distinct textural contrast against the smooth cream cheese base.
- Allow the cream cheese to sit at room temperature for at least 45 minutes before mixing so it incorporates smoothly without lumps.
- Bake the filled crescent rolls at 375 degrees Fahrenheit until the pastry turns deep golden brown and flakes easily upon touch.
- Store unbaked assembled puffs in the refrigerator for up to 24 hours on a parchment-lined baking sheet covered tightly with plastic wrap.
- Pair these rich pastry pockets with a crisp, bitter green salad dressed in sharp lemon vinaigrette to cut through the heavy dairy fats.
Proper sealing of the dough edges prevents filling leaks during the baking cycle. Leftover baked puffs reheat successfully in a 350-degree oven for eight minutes to restore the original pastry crispness.
