Chicken croissants

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
3 2
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. 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. 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. 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.

Nutrition Facts

KCAL
260 kcal
CARBS
16 g
FATS
10 g
PROTEINS
24 g