Chicken and tarragon rolls with almond aioli
Savor the deliciousness of these Chicken and Tarragon Rolls with Almond Aioli, featuring tender chicken, fresh leek, and sweet apple wrapped in flaky puff pastry. Perfectly seasoned with salt and black pepper, these rolls are brushed with yolk for a golden finish and served with a rich almond aioli made from garlic, olive oil, and a touch of lemon juice. An elegant and flavorful dish that's sure to impress!
Cook time 25 min
Prep time 30 min
Ingredients:
1.50 lb chicken breasts1 leek
1 apple
1/2 cup bread crumbs
1 tsp salt
1 tsp black pepper
3 sheets puff pastry
2 yolks
1/3 cup almonds
2 garlic cloves
2/3 cup olive oil
1 tsp lemon juice
Elevate your meal with these delightful Chicken and Tarragon Rolls paired with a rich and creamy Almond Aioli. This recipe combines tender chicken breast, fresh leek, and a touch of apple sweetness, all wrapped in golden puff pastry. The accompanying almond aioli adds a deliciously nutty and garlicky flavor that perfectly complements the rolls. Ideal for a special dinner or an impressive lunchtime treat, these rolls are as satisfying as they are elegant.
Instructions:
- Chicken: Dice the chicken breasts into small, bite-sized pieces.
- Leek: Trim, wash, and finely slice the leek.
- Apple: Peel, core, and finely dice the apple.
- In a large frying pan over medium heat, add a splash of olive oil.
- Sauté the leek until softened, about 5 minutes.
- Add the diced chicken and apple. Cook until the chicken is thoroughly cooked and no longer pink inside.
- Remove from heat and let the mixture cool slightly.
- In a large bowl, combine the cooked chicken, leek, and apple mixture with the bread crumbs. Season with salt and black pepper. Mix well.
- Roll out each sheet of puff pastry on a lightly floured surface.
- Cut each sheet into equal-sized rectangles or squares, depending on your desired roll size.
- Spoon a portion of the chicken mixture onto one end of each puff pastry rectangle.
- Roll the pastry over the filling, folding in the sides to encase the filling completely. Place seam side down on a baking sheet lined with parchment paper.
- Brush each roll lightly with beaten egg yolk to give it a glossy finish.
- Place the baking sheet in the preheated oven.
- Bake for 25-30 minutes or until the pastry is golden brown and crispy.
- With the food processor running, slowly drizzle in the olive oil until the mixture is thick and creamy.
- Add the lemon juice and season with salt and pepper to taste. Blend until smooth.
- Remove the rolls from the oven and let them rest for a few minutes.
- Serve with the almond aioli on the side for dipping.
Tips:
- Ensure your chicken breasts are cooked through but still moist. You can poach, bake, or grill them according to your preference.
- Chop the leek finely to ensure it cooks evenly within the pastry.
- When preparing the aioli, add the olive oil slowly while whisking to achieve a smooth, emulsified sauce.
- Let the puff pastry thaw just enough to handle it, but keep it as cool as possible to ensure it puffs up nicely during baking.
- Seal the edges of the puff pastry rolls well to prevent the filling from leaking out during baking.
- Brush the rolls with egg yolks before baking to achieve a golden brown finish.
- Taste the aioli before serving and adjust the seasoning or add a bit more lemon juice if needed for extra tang.
Your Chicken and Tarragon Rolls with Almond Aioli are ready to serve! Enjoy the flaky, golden pastry filled with a savory mixture and a burst of flavor from the almond aioli. This dish is sure to be a hit whether you're serving it for a family dinner or a special gathering. Bon appétit!
Nutrition per serving
10 ServingsCalories 570kcal
Protein 24g
Carbohydrates 44g
Fiber 2.60g
Sugar 3.42g
Fat 50g
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