For a quick dinner, try garlic chicken in a puff pastry and a fresh lettuce salad. Served with broccoli and corn mixture or any vegetable combination you’d like. The entire meal can be made on one baking pan, so cleanup is a breeze.
Garlic Chicken in a Puff Pastry
- 2 chicken breasts
- 1 sheet all butter puff pastry
- 150g Boursin garlic & herb cream cheese
- ½ lemon, zested and cut into wedges to serve
- 1 tbsp olive oil, plus extra for brushing
- 1 mixed package of frozen broccoli and corn
Heat oven to 400 degrees. Cut chicken breast vertically and flatten. Cut chicken into pieces.
Cut your sheet of pastry in half widthways and put both halves on a baking tray. Place the cut up chicken on top of each half, then add the Boursin. Sprinkle lemon zest over the cheese then fold the edges of the pastry into the center and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little butter or oil, then bake for 30 minutes until deep golden.
Ten mins before your puff pastries are ready, fix a fresh lettuce salad with romaine, spinach, and iceberg lettuce. Toss in dressing and serve alongside your garlic chicken in a puff pastry.
Caramel Apple Crumble
- 8 Granny Smith apples, peeled, cored, and cubed
- 6 tbsp Carnation caramel sauce
- 6 ¼ tbsp all-purpose flour
- 9 tbsp oatmeal
- 3 tbsp and 2 tsp cold butter, diced
Heat oven to 400 degrees. Put the apples into a saucepan with a splash of water, cover, then cook over a high heat for 4-5 minutes, stirring until just soft. Stir in 3 tbsp of the caramel, then place into an 8×8 baking dish. Place small portions of caramel over the apples until only 1 tbsp is left.
Mix the flour and oats together. Mix in the butter until you have a crumbly mixture. Stir in the remaining caramel, and drizzle it over the apples. Bake for 18-20 minutes until golden and crisp on top.