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Recipe of Chicken for Field Day Stuffed with Fruit in Puff Pastry Shirt

Chicken for Field Day Stuffed with Fruit in Puff Pastry Shirt

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A new option to eat cold either for a picnic, for a dinner, or to take it to work because it does not need to heat up to eat, and the kids and adults will love it.
Learn more about Jatzive Hernandez


6 portions
  • 1 chicken breast, cut into 6 flattened fillets
  • chicken broth cubes, for the marinade
  • English sauces, for the marinade
  • 6 peaches, boned and cut in small portions, for filling
  • 1 tablespoon oil, for the filling
  • 50 grams bacon, for the filling
  • 3 tablespoons sugar, for the filling
  • 1/2 teaspoons clove, for the filling
  • pinches salt, for the filling
  • 50 milliliters Water
  • oils, to seal the rolls
  • Philadelphia® cream cheeses, for the cover
  • 1 egg, for the varnish of the puff pastry wrap
  • 2 tablespoons sugar, for the varnish and finishing of the puff pastry
  • 300 grams puff pastry
  • flour, to extend the dough


Season the breasts with the Swiss knorr seasoning and the English sauce while preparing the filling.
Filling: In a pan put the oil and the bacon to brown.
Add the peaches, sugar, salt, clove and add a little water, leave to make a paste, if necessary grind a little in the blender (reserve for the assembly).
Armed roll: Extend each chicken fillet, spread the stuffing and roll, if necessary help with chopsticks to keep the meat rolled.
In a pan, seal each piece, drain and let cool and remove the chopsticks if necessary.
Beat the cream cheese, add pepper (reserve for the puff pastry wrap).
Beat the egg with a spoonful of sugar (reserve for the puff pastry finish).
Spray the work table with flour and also the wooden roller or Palote.
Spread the puff pastry in a rectangle over the flour.
Cut triangles of sufficient size to completely cover each roll,
Spread the cream cheese on the pasta, put the chicken roll on the cheese.
Start to roll the pasta from one of its tips with the chicken roll until it is completely wrapped with the puff pastry.
Place the rolls in a tray on waxed paper.
Coat each roll with the beaten egg.
Sprinkle some sugar on each roll.
To put in the preheated oven of 30 to 35 minutes depends on the thickness of the paste, it will be noticed when the rolls are golden brown.
Allow to cool, remove from the waxed paper and put each roll in a layer.


It is a good combination with a rich salad and using the saucers allows you to take them to the office, to the field day or at a buffet dinner.


Drain the rolls perfectly after sealing, to prevent them from dripping into the paste, it can be taken well with a bittersweet plum sauce, or red fruits.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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