Quick Chicken in Pastry

When pulling a prepared pie crust out of the freezer for a pie, I found it was broken in half. While I could have thawed it and pressed it back together, I decided to hold on to it for a quick dinner instead. After a day of working in the yard (who knew the trees had so many leaves in them!), I wanted something uncomplicated but delicious.

You can coat the chicken in most any pesto sauce you like – I had a small jar (6.5 ounce) of A.G. Ferrari sun-dried tomato pesto that I used but feel free to use a more traditional basil pesto or even artichoke pesto. What you are looking for is a good flavored sauce that will go well with chicken.

I parboiled a sliced potato while the oven was heating, then drained them and tossed them with olive oil and rosemary salt and put them around the baking sheet. After 20 minutes, flip them over. When sprinkling on the parmesan cheese, put some on the potatoes, too.

If you are told by your girlfriend that potatoes don’t count as a vegetable – slice a large zucchini into spears and toss with a little oil oil, salt and Italian seasoning. About ten minutes into the chicken’s cook time, place the zucchini skin side down around the pastry covered chicken on the baking sheet. After about 15 minutes of cooking, sprinkle with a little grated Parmesan cheese.

Quick Chicken in Pastry

2 chicken breasts, boneless and skinless
1 frozen pie crust, thawed (I used one of the Pillsbury Pie Crusts)
1 jar (about 1 cup) pesto sauce
1 egg
1 tablespoon milk
¼ cup shredded parmesan cheese, optional

Preheat oven to 400 degrees F

Pound the chicken to a uniform thickness. Make three shallow slices across the meat. Slather completely with the jarred sauce. Place the chicken on a rimmed baking sheet. Place any leftover sauce on top of the chicken.

Cut the prepared pie crust into strips. Cover the chicken, overlapping each slice. Tuck under the ends. Beat egg with the milk. Brush over the top and sides of the pastry.

Bake for 30 minutes or until chicken is done. At the 20 minute mark, sprinkle everything with a little parmesan cheese, if using.

One thought on “Quick Chicken in Pastry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.