Stuff it

The first meal I attempted off Food Gawker was this Kaytucky Chicken from Kayotic Kitchen. Om nom nom: it was finger-lickin' good! Oh wait. That's KENtucky chicken. Whatever, all I know is that it was yummylicious and I want it now. (Yes it's lunch time at the old orfice.)

Things to note: There was a LOT of dough: try to cut back by trimming the puff pastry pieces to just fit around the chicken breasts, and avoid major overlapping.

I would almost double the filling, but that's just me. I like a lot of yummy, ooze-y stuff. If nothing else, make sure you spread the filling all over the chicken to ensure you have some stuffing in every bite. I tried it the recipe's way — cutting a slit down the center of the chicken and stuffing in the filling (not so easy), but I wonder if next time I wont just spread the stuffing around to coat the entire top of the chicken breast — since it's going to be wrapped in puff pastry anyway... I like to think it won't go oozing everywhere, right? (We'll see!)

Add whatever you want to the stuffing. I added some basil and extra onion, and sometime I might try spinach, tomatoes, and mozzarella. Also, make sure you salt and pepper both the chicken and the stuffing GENEROUSLY — it will really bring out the flavors.

In the end: Yummy! I don't think I knocked it out of the park on the first try, but it only took once to at least note a few things I would like to try differently in the future. I'm definitely going to try this Kaytucky Chicken again — will report back when I do.