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Thai Chicken with Raspberry Glace- Appetizer
Thunderbolt's Thai Chicken with Raspberry Glace En Croute
Ingreedients:
2 large Chicken Breasts
1 Package of Puff Pastry
2 Tablespoons of Peanut Oil or Canola Oil
Thai Spices (The Spice Hunter or Pennsey's brand)
1 Eight ounce jar of Raspberry Honey Mustard - Pretzel Dip (any brand)
Preparation:
1. Wash chicken breast and pad dry with paper towels. Generously sprinkle the Thai spices all over chicken breasts.
2. Bring out of its packagin the puff pastry and place side by side on country covered by clean kitchen towel until ready to use.
3. On a frying skillet (oven proof), drizzle 1 Tablespoon of peanut oil on medium heat. Place chicken on the hot oil and allow to cook until slightly seared on both sides.
4. While cooking the chicken, set oven to 350 degrees Farenheit, once it reaches the temperature, move chicken to oven, lower temperature to 325 degrees for 7 to 8 minutes until internal temperature reads at least 170 degrees for 30 seconds to prevent food borne illness.
5. Bring out chicken and allow to cool until it reabsorbes the pan liquids. Once cool, place in Cuisinart and pulse until it resembles coarse oatmeal.
6. Add 2 more tablespoons of the Thai spices, the 8 ounces of the Raspberry Honey Mustard Pretzel Dip and pulse again. The mixture will be very sticky.
7. Arrange puff pastry sheets, divide lengthwise into 3 sections. Turn oven temperature to 400 degrees Farenheit.
8. Using one section of the puff pastry at a time, arrange chicken mixture lenthwise on puff pastry no more than one inch by half-inch thickness. Fold Puff Pastry over itself, again lengthwise, set aside on a sheet. Repeat until all the chicken and puff pastry is used. Place in freezer for no longer than 10 minutes.
9. Bring out the rolled puff pastry containing the Thai Chicken Raspberry-Honey Mustard mixture and cut into two inches long each log. Repeat until all puff pastry logs are cut, evenly as possible.
10. Bake at 400 degrees Farenheit until puffed and golden...or you may choose to wrap the logs and freeze them until needed. You can store in freezer up to one week (seven days) no longer.
11. Onced bake, you can serve them with a off-dry (slightly sweeter) white or rose wine, like our Thunderbolt Rhone Rose or our Twilight Pinot Noir.
Enjoy!
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