Chicken Pesto
  • 1.1 lb pack of puff pastry sheets (2 sheets)
  • 12 oz chicken breast
  • 2 Tbsp vegetable oil for cooking
  • Salt
  • Fresh cracked black pepper
  • ⅓ cup minced sun dried tomatoes
  • ⅓ cup pesto, for mixing
  • 1 Tbsp olive oil
  • ¼ cup feta cheese
  • Salt
  • ¼ cup pesto, for spreading
  • 1 egg white
  1. Thaw puff pastry on top of parchment paper.
  2. 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.
  3. Preheat oven to 400 and line a large baking sheet with parchment paper.
  4. Add feta cheese, minced sun dried tomatoes, salt, olive oil, and pesto to the mixing bowl as well. Mix until all evenly incorporated.
  5. 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.
  6. 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.
  7. Roll the pastry with the mixture towards that uncovered edge and stop just before.
  8. 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.
  9. 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.
  10. Bake for 15-17 minutes.
Recipe by The 36th AVENUE at