So my boyfriend is slightly obsessed with Chicken, Broccoli, and Alfredo over pasta or on pizza. So I thought I'd change it up after seeing savory turnovers while on Pinterest. So here's my take on Chicken
Step 1: Bring water in a large non-stick pan to a simmer. Gently place the chicken breasts into the pan and make sure they are completely submerged. Turn the heat up & put a lid on it. When the chicken is no longer translucent looking, take a piece out and cut it open to check if it is cooked all the way through. Check each piece before taking the chicken out and letting it cool. |
Chicken Broccoli Alfredo Turnovers
Serves: 12, 2 per person
Prep time: 30 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients: | Equipment: |
3 Chicken Tenderloins, poached, shredded 1 Crown of Fresh Broccoli, chopped 1 Jar of Bertoli Alredo Sauce (Feel Free to Make Your Own) 4 sheets of Puff Pastry Dough (Any Brand) 1 Egg 1 tsp. Water Sprinkle of Mrs. Dash Garlic & Herb Seasoning | Large Non-stick Pan with Lid Chef's Knife Paring Knife Cutting Boards Medium Bowl Rolling Pin (or a Clean Wine Bottle) Forks Large Sheet Pans Parchment Paper Small Bowl Pastry Brush |
Method of Prep:
1. Preheat oven to 400F. Take out the puff pastry from the freezer and let it warm up for about 30 minutes.
2. Bring water in a large non-stick pan to a simmer. Gently place the chicken breasts into the pan and make sure they are completely submerged. Turn the heat up & put a lid on it. When the chicken is not longer translucent looking, take a piece out a cut it open to check if it is cooked all the way through. Check each piece before taking the chicken out and letting it cool.
3. Cut up the broccoli crowns. I like to cut them up pretty small so that there's broccoli in every bite!
4. Now that the chicken has cooled, shred it using a fork and a sharp knife as best as you can.
5. In a medium sized bowl, mix the chicken, broccoli, Alfredo, and seasoning together.
6. 1 Pastry sheet at a time: On a lightly floured surface, roll the sheet into about a 13 1/2 x 9-inch rectangle. Cut this into 6 evenly split squares. Make sure to use a fork to prick the squares.
7. Place about 3 table spoons of filling into the middle of the square. Then fold over corner to corner to form a triangle. Using a fork, press the edges together to seal them. Then whisk together the egg and water. Using a pastry brush, lightly brush the egg wash over the pastry.
8. Bake for 20 minutes or until the pastries are golden. Let the pastries cool on a wire rack for about 5 minutes before serving.
2. Bring water in a large non-stick pan to a simmer. Gently place the chicken breasts into the pan and make sure they are completely submerged. Turn the heat up & put a lid on it. When the chicken is not longer translucent looking, take a piece out a cut it open to check if it is cooked all the way through. Check each piece before taking the chicken out and letting it cool.
3. Cut up the broccoli crowns. I like to cut them up pretty small so that there's broccoli in every bite!
4. Now that the chicken has cooled, shred it using a fork and a sharp knife as best as you can.
5. In a medium sized bowl, mix the chicken, broccoli, Alfredo, and seasoning together.
6. 1 Pastry sheet at a time: On a lightly floured surface, roll the sheet into about a 13 1/2 x 9-inch rectangle. Cut this into 6 evenly split squares. Make sure to use a fork to prick the squares.
7. Place about 3 table spoons of filling into the middle of the square. Then fold over corner to corner to form a triangle. Using a fork, press the edges together to seal them. Then whisk together the egg and water. Using a pastry brush, lightly brush the egg wash over the pastry.
8. Bake for 20 minutes or until the pastries are golden. Let the pastries cool on a wire rack for about 5 minutes before serving.