Crusty Raspberry Chicken
Servings
4
servingsThis is a great entree for an at-home dinner for two, maybe four, that needs virtually no attention during the cocktail hour. It will be in the oven roasting and preparing for the big event! (Recipe developed for TABLE Magazine. Photography by Dave Bryce).
Ingredients
¼ cup salt
¼ cup sugar
2 quarts water
4 chicken breast, skinless and boneless
1 leek
2 tsp dijon mustard
4 tsp raspberry jam
1 tbsp dried tarragon
¼ tsp white pepper
1 puff pastry sheet
1 egg yolk
1 tbsp water
Directions
- Stir salt and sugar into water in a large bowl until dissolved. Put chicken breasts into the brine and leave for 30-60 minutes. Remove and pat dry.
- Preheat the oven to 375°. Slice leeks into thin rings and soak to clean if necessary. Mix dijon mustard, raspberry jam, and tarragon and set aside.
- Roll out the puff pastry and cut into fourths. Stretch pieces if necessary so that they will wrap a chicken breast. Lightly sprinkle each chicken breast with white pepper.
- Drain leeks and pat dry. Place ¼ of the leeks in the center of one puff pastry square. Top with ¼ of the jam mixture. Place a chicken breast on top. Moisten the edges of the puff pastry with cold water. Fold the edges up to form an envelope and press to seal. Place packet folded side down on a parchment-lined baking sheet. Repeat with the remaining three chicken breasts.
- Mix the water and egg yolk. Brush the mixture on the top of each puff pastry packet. Bake at 375° until nicely brown, approximately 45 minutes.