Flaky pastry, juicy chicken, fresh pesto, sun dried tomatoes, and feta cheese; many tasty ingredients are rolled together into delightful pinwheels.
Course Appetizer, Snack
Keyword Chicken Pesto, Pesto, pinwheels, Sun Dried Tomatos
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Lyuba Brooke
1.1lbpack of puff pastry sheets2 sheets
2Tbspvegetable oil for cooking
Fresh cracked black pepper
1/3cupminced sun dried tomatoes
1egg whitefor brushing
Thaw puff pastry on top of parchment paper.
Season chicken breasts with some salt and pepper and cook over medium heat. Once chicken is cooked, take out and let it cool until it can be handled. Once it's cooled enough, dice the chicken and place it into a mixing bowl.
Preheat oven to 400 and line a large baking sheet with parchment paper.
Add feta cheese, minced sun dried tomatoes, salt, olive oil, and pesto to the mixing bowl as well. Mix until all evenly incorporated.
Spread about 2 tablespoons of pesto over each pastry sheet, covering it almost completely. Leave about an inch on one edge without pesto, that will be the edge to seal the roll.
Divide chicken mixture among the two pastry sheets and spread the mixture evenly over the top of the pastry, again, leaving that one inch uncovered.
Roll the pastry with the mixture towards that uncovered edge and stop just before.
Whisk egg white and brush the uncovered pastry edge with egg white. Roll the pastry to the end and gently press to seal. Place each roll seam down. Brush tops of the rolls with egg white.
Cut across each roll with a serrated knife to create pinwheels that are about an inch thick. Place the pinwheels on the prepared parchment paper about 2 inches apart.
Bake for 15-17 minutes, until golden brown.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.