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Add a photoServings: 10
Ingredients
- 1 onion, minced
- 1 clove garlic, minced
- 1 1/2 c. white wine
- 1 teaspoon instant chicken bouillon
- 1/2 c. water
- 8 chicken breasts, skinned & deboned
- Zest of 2 oranges
- 8 T butter
- 1/3 c. almond pwdr
- 3 oranges, juiced
- 8 pcs puff pastry, 4x6 inch
- 1 egg, beaten with 2 teaspoon water
Directions
- Poach the chicken breasts in the onion, garlic, wine, bouillon and water for 10 min. Remove the chicken and set aside to cool. Add in the orange zest to the bouillon. Boil rapidly till reduced by half. Heat butter in a saute pan. Add in the almond pwdr, the orange juice, and the reduced bouillon. Let sauce thicken while stirring. Place a chicken breast on each rectangle of puff pastry. Cover with one tbsp of the orange sauce on each breast. Fold pastry over the chicken. Seal the edges with the egg/water mix. Decorate the top of the pastry with cut-outs from extra pastry, if you like. Brush the pastry with egg wash. Bake at 375 degrees for 20 min till golden. Reheat the remaining sauce. Serve the chicken with the sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 169 | 52% |
| Total Fat 18.93g | 24% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.01g | |
| Cholesterol 48mg | 16% |
| Sodium 150mg | 6% |
| Potassium 184mg | 5% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.07g | 1% |
| Protein 12.28g | 20% |
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