Chicken and Cheese Pastries with Tomato Concassé

Name: Chicken and Cheese Pastries with Tomato Concassé
Total time: 20 min
Yield: 4
Ingredients: 200 g of AIA aeQuilibrium Chicken Breast; 100 g of puff pastry; 100 g of fresh herbs (baby spinach; chard; nettles; chicory....); 100 g of melting cheese (fontina; fresh asiago or similar...); 100 g of ripe tomatoes; 50 g of extra virgin olive oil; A very large fresh AIA egg; Oregano; Salt; Pepper

Serve the chicken and cheese pastries with tomato concassé: success is guaranteed!

200 g of AIA aeQuilibrium Chicken Breast

100 g of puff pastry

100 g of fresh herbs (baby spinach

chard

nettles

chicory....)

100 g of melting cheese (fontina

fresh asiago or similar...)

100 g of ripe tomatoes

50 g of extra virgin olive oil

A very large fresh AIA egg

Oregano

Salt

Pepper

Description

Instead of the usual savory tart, why not offer your guests delicious chicken and cheese pastries? Serve them with tomato concassé and you will seem like a great chef to everyone.

Success with these chicken pastries is guaranteed. You can eat them as an appetizer, as a main course to use as lunch in the office, but if you are inspired why not use them for the children's snack during a very busy afternoon of homework?

Baked Chicken Breast

Procedure

To prepare the chicken and cheese pastries with concassé of fresh tomatoes take a square baking tray of about 30x30 cm, roll out the puff pastry so that it is double the size of the tray (the excess will be used to close the tart).

Arrange in the entire size of the tray a layer of Chicken Breast baked aeQuilibrium AIA, then spread the well cleaned and dried mixed raw herbs, a pinch of salt, and finish with slices of cheese. Close well with the overflowing part of the pastry sealing the sides and brush with beaten egg, bake for 15 minutes at 180°C.

In the meantime peel the tomatoes by scoring the skin and immerse them for a minute in boiling water.

Cut them into cubes and season them with salt, fresh oregano or marjoram and oil. Serve the tart hot accompanied with a spoonful of concassé.

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