Here's all you need for the entree:
- chicken breast
- an egg
- some sort of pastry/biscuit wrapping*
- some sort of stuffing**
Step 1: Make a deep cut down the center of your chicken and stuff it with your filling.
Step 2: Roll out your pastry sheets to use as wrappers. Since I was using crescent rolls, I just kept them stuck together instead of separating them. If you are using smaller individual squares, you'll want to smush the edges of multiple sheets together so they make one bigger sheet. (And yes, 'smush' is a technical cooking term.). Place chicken on the pastries. Add salt and pepper (or any other seasoning you like).
Step 3: Beat an egg. Brush the edges of the pastry with it. It will work like glue.
Step 4: Wrap the pastry around the chicken. Brush the top with more egg. It's okay if the chicken is sticking out on the ends. In fact, that will help you tell if the chicken is done or not.
Step 5: Bake in the oven (preheated to 350 degrees) for 20-30 minutes... or until it looks like it is done. I usually just guess and hope for the best. Not the most scientific method.
*The recipe that inspired this dish called for puff pastry sheets but I used crescent rolls instead.
**the stuffing I used was from a dip my cousin made (so no, I can't take any of the credit for how good it tasted). I think it had spinach, water chestnuts, tomatoes, cream cheese.... I don't really know. You could use almost anything - hummus, cheese, traditional stuffing, etc. The recipe used a cream cheese/herb/bacon mixture.