1 package (17 1/4-ounce) frozen puff pastry sheets, thawed
1 Red bell pepper, coarsely chopped
1 can (4 1/2-ounce) sliced ripe olives, drained
1 1/2 tbsp Chopped fresh or dried rosemary
1 1/2 tbsp Olive oil
1 lb Small round red potatoes, quartered
4 large Shallots, cut in half lengthwise
3 Garlic cloves, pressed
1/2 tsp Salt
1 tsp Pepper
1/2 tsp Paprika
4 Skinned and boned chicken breast halves, cut into 1-inch pieces
1 1/2 tbsp Olive oil
Garnish: fresh rosemary sprigs
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Make puff pastry bowls according to directions below.
Bake puff pastry bowls at 400° for 10 to 12 minutes. Cool 10 minutes on a wire rack with custard cup in pastry. Remove custard cup, and cool pastry on wire rack.
Combine bell pepper and next 6 ingredients; set aside.
Combine salt, pepper, and paprika in a large bowl; add chicken pieces, tossing to coat evenly. Spread in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1 1/2 tablespoons olive oil, stirring to coat.
Bake at 450° for 7 to 10 minutes, stirring once. Stir in vegetable mixture; bake 25 more minutes or until browned, stirring twice. Spoon into pastry bowls; garnish, if desired. Serve immediately. Makes 4 servings.
Rules for Roasting •Roasting chicken at a high temperature (450°) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. •While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. •Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. •Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird.
Rival restaurant-style presentation with the convenience of puff pastry sheets. 1) Invert 4 (6-ounce) custard cups on a lightly greased baking sheet. Lightly grease outsides of cups. 2) Roll each pastry sheet into an 11-inch square. Cut in half diagonally. 3) Mold each portion of pastry around outsides of cups; allow edges to extend from bowls onto baking sheet. Trim edges of dough to form equal triangles, using the shortest point as a guide.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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