Chicken croissants

Name: Chicken croissants
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 6 Chicken filets (à approx. 175 g); 2-3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 1 collar Parsley; 2 tin(s) (6 pieces each, 250 g) Croissants (cooling shelf); baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Similar to the finger food racer "Wurstchen im Schlafrock" there is a delicious meat filling in the French croissants

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

6 Chicken filets (à approx. 175 g)
2-3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
1 collar Parsley
2 tin(s) (6 pieces each, 250 g) Croissants (cooling shelf)
baking paper

Directions

1
Rinse fillets, dab dry and cut in half lengthwise. Heat the oil in a pan. Fry the fillets for about 5 minutes on each side. Season with salt and pepper. Take them out and let them cool down.
2
Wash the parsley and pluck the leaves from the stems. Roll out the dough according to the instructions on the packet and separate the dough triangles.
3
Cover dough triangles with parsley. Place fillets on top and roll up tightly. Place on a baking tray lined with baking parchment. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 12 minutes.