Snackin’ with Sarah Sellers: Chicken Puffs with Pesto

Last night on Idol we got a glimpse of the boy’s talent including a surprise twist when Jermaine Jones took the 13th spot. I was also cooking up some delicious Mushroom & Mozzarella Crostinis for Lyndsey Parker’s Reality Rocks blog.

Two things I need to preface about tonight’s recipe. 

– I didn’t have the SLR so I had to rely on my trusty Canon PowerShot and the pics turned out a bit shoddy compared to usual (I’m getting spoiled with my mom’s camera…I need to get one ASAP).

– Complete fail at the grocery store when I forgot to get eggs. If you’re dealing with puff pastry you NEED to use egg wash. It helps give your  dish that beautiful golden color, and helps seal up any edges when you’re overlapping the pastry.

Moving on…

Give this recipe a try, it’s easy and fun to eat. Check out my feature on Reality  Rocks HERE!


Yields 24 puffs


  • 1 tbsp extra virgin olive oil
  • 1 pound boneless skinless chicken breast, cut into bite size pieces (the smaller the better)
  • salt and pepper
  • 1 tbsp fresh thyme, minced
  • 2 sheets puff pastry, thawed
  • 1 package fresh mozzarella
  • 1 egg


  • 1 cup tightly packed basil
  • 1 tbsp pine nuts
  • 1/2 lemon, juiced
  • 1 garlic clove
  • 1/2 cup parmesan, shredded
  • salt and pepper
  • 1/4 cup extra virgin olive oil

Preheat oven to 400.

To make the chicken heat the olive oil in a large skillet. Season the chicken liberally with salt and pepper and saute until almost cooked through, around 5-8 minutes. Remove from the heat.

Lay the puff pastry on a large cookie sheet lined with parchment paper. Smooth with a rolling pin and cut 3×3 inch circles in the dough.

Roll out any extra dough for the remaining circles. Top the pastry with a small piece of cheese.

Sprinkle with the thyme.

Top with a few pieces of the chicken.

Close the pastry around the filling using your fingers to pinch together. Less is more – don’t pack in to much chicken.

Mix the egg with a little bit of water. Seal the edges and lightly coat the tops of the chicken puffs with the egg wash. (I completely forgot to get eggs so I don’t have a picture of this but don’t forget this step!!)

Bake until golden brown.

While the chicken puffs are baking mix together the basil and next 5 ingredients, through the salt and pepper, in a food processor or blender.

Slowly pour in the olive oil until smooth and creamy. Adjust the seasoning.

Bon Appetit!

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