RECIPE: I haven't made this, but it looks great. REC: Kaytucky Chicken

[dawn_mo]

or stuffed chicken breasts wrapped in puff pastry. I like how you can just stuff it in the center of the breast rather than try to cut a pocket. And the stuffing mixture could easily be

tweaked in a variety of ways.

She has great photos on her blog too.

http://www.kayotic.nl/blog/?p=3708

http://www.kayotic.nl/blog/?p=3708

 

[maycee]

This does indeed look great, Dawn! The bacon looks alot like pancetta don't you think?

I couldn't find a translation for ontbijtspek.

 

[dawn_mo]

Yes it does. I would love to find some to use

for breakfast sandwiches. She says it is much like bacon only saltier. I am going to just use regular bacon. I am able to get some nice bacon from the meat counter at one of the markets here. Do you think you could make these ahead of time and keep refrigerated until ready to bake or would it mess up the baking time of the puff pastry getting cooked before the chicken would be done? My mother-in-law is coming for a visit and I think I will make this for her.

 

[maycee]

I would not think there would be a problem refrigerating them.

I do it with beef wellington. I even freeze mini beef wellingtons and bake frozen.

 

[CathyZ]

I agree with Michael. If you are worried about the bottoms getting soggy then

refrigerate on a wire rack so air can get underneath.