Jamie Oliver’s Stuffed Chicken Breast With Puff Pastry

I seldom make recipes that I watch on cooking shows because i watch them to get ideas and then create my own. Jamie Oliver’s Stuffed Chicken Breast With Puff Pastry is an exception. I have long enjoyed watching Jamie’s cooking programmes and even have a couple of his books which I love reading. Recently I watched him show the Master Chef Australia Contestants 2024 how to make this and I thought to myself, “Why not?” And so I got some puff pastry and a large chicken breast and stuffed it with left over mince because mushrooms are taboo in my house as one daughter and my husband are allergic to it. I left out the sauces and seasoned the chicken with some homemade Masala Powder. I prefer to use a milk wash for all my baked stuff as I detest the smell of egg on them. However, you could use whatever you like. I got so carried away while making this, I forgot to take photos. I will be making this again and I promise to upload a step by step guide on how to make this, step by step.

This is the link for Jamie’s Recipe

https://www.jamieoliver.com/recipes/chicken-recipes/my-old-man-s-superb-chicken/

My Masala Powder Recipe:

Ajamma’s Kundapur Masala Powder

For the Mince Recipe

Bread Mince / Ma’s Bread Mince / Easy Dinner Recipe

Recipe For My Version Of Jamie Oliver’s Stuffed Chicken Breast With Puff Pastry

Jamie Oliver’s Stuffed Chicken Breast With Puff Pastry

Slice

Jamie Oliver’s Stuffed Chicken Breast With Puff Pastry

Ingredients For Oliver’s Stuffed Chicken Breast With Puff Pastry:

1 large, skinless chicken breast ( 750 gms)

60 gms Mince. See above for recipe

2 tsp Masala Powder

Salt and pepper to taste

Puff Pastry (I used 6 sheets of 4 inches square each of puff pastry). Ready made pastry is a boon to busy housewives.

Milk Wash:

1 tbsp milk powder

3 tbsp water

Mix together and keep ready for use.

Method For Oliver’s Stuffed Chicken Breast With Puff Pastry:

Before you begin, read Jamie’s recipe carefully from beginning to end. Watch his video (on YouTube) if you have the time. It helps in getting a superb finish.

Wash and pat dry the chicken breast. Use a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Stuff in the mince, then bring the breast back to its original form, sealing the stuffing inside. Gently roll the chicken breast in the Masala Powder (Recipe Above). Bring your pastry to room temperature, cut each square into three and gently wrap around the chicken breast. Brush the milk wash over the pastry, place on a baking tray lined with parchment and bake in a pre-heated oven (5 minutes) for 35 to 40 minutes until pastry is golden brown and crisp. Rest for 10 minutes and gently slice. I served it with buttered multi-grain bread and a delicious cucumber and tomato salad. Mmm…food for the gods indeed!