[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_colors_info=”{}”][et_pb_row column_structure=”3_4,1_4″ _builder_version=”4.24.2″ _module_preset=”default” background_color=”#d6d6d6″ custom_padding=”||||false|false” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#e22677″ text_font_size=”40px” custom_padding=”|20px||20px|false|false” text_font_size_tablet=”40px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” text_text_shadow_style=”preset3″ global_colors_info=”{}”]<\/p>\n
Chicken Breast Pie<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ disabled_on=”on|on|off” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_icon font_icon=”||divi||400″ icon_color=”#1e5aff” icon_width=”50px” url=”https:\/\/www.mariannejones.co.uk\/zip\/zip_chicken_breast_pie.zip” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_icon][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.mariannejones.co.uk\/swiss\/wp-content\/uploads\/2025\/01\/chicken_breast_pie_screen1_1200.jpg” title_text=”chicken_breast_pie_screen1_1200″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.mariannejones.co.uk\/swiss\/wp-content\/uploads\/2025\/01\/chicken_breast_pie_screen2_1200.jpg” title_text=”chicken_breast_pie_screen2_1200″ _builder_version=”4.27.4″ _module_preset=”default” border_radii=”on|15px|15px|15px|15px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” background_color=”#d6d6d6″ custom_padding=”||||false|false” border_radii=”off|15px|15px||” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#e22677″ text_font_size=”40px” custom_padding=”|20px||20px|false|false” hover_enabled=”0″ text_font_size_tablet=”40px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” text_text_shadow_style=”preset3″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Ingredients and Preparation<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” background_color=”#f7f4db” border_radii=”off|||15px|15px” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_font_size=”18px” header_font_size=”50px” background_enable_color=”off” text_orientation=”justified” custom_padding=”10px|20px|10px|20px|false|false” header_font_size_tablet=”40px” header_font_size_phone=”40px” header_font_size_last_edited=”on|phone” border_radii=”off||||” inline_fonts=”Alex Brush” global_colors_info=”{}”]<\/p>\n
Serves 2 people<\/p>\n
2 Chicken Breasts ( Approximately 150g each )
150g Boursin
4 Slices of Parma Ham or Prosciutte Ham
200g Puff Pastry
1 Raw Egg
Flavourings and Dressings : Mustard, Tyme, Aromat and Plain Flour<\/p>\n
1 Medium Sized Flat Baking Tray
1 Non-Stick Frying Pan ( Approximately 25cm Diameter )<\/p>\n
As this recipe consists of two pies, the following instructions apply to each.<\/p>\n
Lightly coat all around the chicken breast with mustard. Sprinkle with Tyme, Aromat and then flour.<\/p>\n
Gently heat a small amount of cooking oil in non-stick frying pan and add chicken breast. Fry each side for approximately 4 minutes on low heat. Remove from pan and allow to cool.<\/p>\n
Partially slice through chicken breast as if cutting into two equal layers. Cut approximately two thirds of way through.
Open and fill with 75g of Boursin.<\/p>\n
Wrap one slice of ham around the width of the chicken breast and then another slice around the length as if forming a cross.<\/p>\n
Line baking tray with greaseproof paper and grease.<\/p>\n
Roll out 100g of pastry into a circle of approximately 20cm diameter and paste the edge with egg white.<\/p>\n
Add the chicken breast to one half of the base ensuring that sufficient room is left around the edge so that when folded, it may be sealed.<\/p>\n
With the pie now folded in half, press with thumb or teaspoon around the edge to ensure the contents are secure.<\/p>\n
For decoration, any remaining pastry can be cut into shapes and secured to the pie with egg white.<\/p>\n
Pre-heat oven to 200C.<\/p>\n
Brush the top of the pie with egg yolk.<\/p>\n
Bake in lower third of oven for approximately 25 minutes at 200C. For fan assisted ovens, 180C is recommended.<\/p>\n
Serve with r\u00f6sti, sweetcorn and tomatoes. The tomatoes can go on the same tray as the pies and require the same length of time.<\/p>\n
!<\/span> Serving Tip : Tastes good with your own white wine sauce.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken Breast PieIngredients and PreparationSERVINGS Serves 2 people INGREDIENTS 2 Chicken Breasts ( Approximately 150g each )150g Boursin4 Slices of Parma Ham or Prosciutte Ham200g Puff Pastry1 Raw EggFlavourings and Dressings : Mustard, Tyme, Aromat and Plain Flour SUGGESTED PANS AND DISHES 1 Medium Sized Flat Baking Tray1 Non-Stick Frying Pan ( Approximately 25cm Diameter […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-110","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/comments?post=110"}],"version-history":[{"count":7,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/110\/revisions"}],"predecessor-version":[{"id":818,"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/pages\/110\/revisions\/818"}],"wp:attachment":[{"href":"https:\/\/www.mariannejones.co.uk\/swiss\/wp-json\/wp\/v2\/media?parent=110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}