Marry Me Chicken Pie

Name: Marry Me Chicken Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500g x Lilydale Chicken Tenderloins; 400mL x Cream; 2 tsp x Powdered Chicken Stock; 135g x Sun-Dried Tomatoes; 7g x Sun-Dried Tomato Oil; 20g x Garlic, minced; 85g x Parmesan, grated; 1 tsp x Paprika; Olive Oil; 30g x Mascarpone Cheese; Salt & Pepper; 1 x Puff Pastry Sheet; 1 x Egg Yolk (for brushing); Sesame Seeds (to sprinkle); Fresh Basil, for garnish

10 mins Prep

45 mins Cook

4 Serves

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500g x Lilydale Chicken Tenderloins
400mL x Cream
2 tsp x Powdered Chicken Stock
135g x Sun-Dried Tomatoes
7g x Sun-Dried Tomato Oil
20g x Garlic, minced
85g x Parmesan, grated
1 tsp x Paprika
Olive Oil
30g x Mascarpone Cheese
Salt & Pepper
1 x Puff Pastry Sheet
1 x Egg Yolk (for brushing)
Sesame Seeds (to sprinkle)
Fresh Basil, for garnish

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Preheat oven to 180°C fan-forced.
In an ovenproof dish, mix together the garlic, cream, powdered chicken stock, parmesan and sun-dried tomato oil until smooth. Add in the sun-dried tomatoes.
Season chicken with salt, pepper, and paprika, drizzle with oil, and mix. Then nestle the tenderloins directly into the sauce, spacing them so each piece is visible. Cover loosely with foil and bake for 25 minutes, until the chicken is mostly cooked through.
Remove the foil and switch the oven to grill at 180°C fan-forced. Grill uncovered for 3-4 minutes, until the sauce has thickened slightly and the chicken is lightly golden on top. Stir in mascarpone into the sauce.
Meanwhile, cut the puff pastry into 16 vertical strips, then once in halve across ways. Weave 4 x 4 into a lattice design. Brush with egg yolk, sprinkle with sesame seeds, then bake for 10-15 minutes or until puffed and golden. Remove from the oven and set aside.
Serve the chicken straight from the pan, top with sauce, garnish with fresh basil, and add the puff pastry on the side.