Chicken and Brie Turnovers

  • Yield servings


4 pounds bonless chicken breasts
1 box puffed pastry
1 medium wheel Brea cheese sliced thin (Chill and it makes it must easier to slice)
2 -- roasted sweet red peppers sliced
Marinade ingredients to follow:
1 cup canola oil
14 tablespoons Heinz ketchup
14 tablespoons soy sauce
4 tablespoons apple cider vinegar
2 teaspoons brown sugar
1 teaspoon fresh ground black pepper
3 teaspoons minced fresh garlic.
2 teaspoons cumin


In a 13 x 9 baking dish add oil, ketchup, soy sauce, vinegar, sugar, pepper, garlic and cumin whisk well. Add the boneless chicken breasts to the mixture and continue to roll on both sides until completely covered. Now cover the meat with plastic wrap and refrigerate for around 4 hours however; over night is best. Be sure to turn every so often to marinate both sides. Preheat a grill on medium. Place soaked in water mesquite chips under grill grate. Place breasts on grill and sear both sides. Turn grill down and cook on medium low for about 5 to 15 minutes total turning and keeping the lid closed in between turns. Paint with extra marinade sauce while cooking. While the breasts is cooking thaw puffed pastry. Roll out and cut each sheet into 4 ending with 8 squares. When the breasts are done, using an electric knife slice the chicken breasts very thin. Preheat oven to 400 degrees. Place meat in puffed pastry and top with a generous amount of Brea cheese sliced and roasted red peppers. Fold shut in a triangle shape and place on a baking sheet lined with parchment paper. Cook for 12 to 15 minutes or until it is fully puffed and golden. Remove from oven and let stand for about 5 minutes and serve. O my good Lord what and explosion of flavor for the mouth!!!



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