Brik Pastry Rolls Stuffed with Chicken and Mushrooms in a Balsamic Vinegar Cream

Recetas del Señor SeñorReviews(1)
Whitney M.: "The cream was absolutely amazing. I loved everyth…" Read More
9Ingredients
90Calories
40Minutes

Infused with mushrooms and balsamic vinegar this creamy meal can be a side dish or even an appetizer. This is American cuisine at its finest. Not only is it easy to prepare but it is also east to make.

Ingredients

  • 2 pastry
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breasts
  • 8 mushrooms
  • salt
  • ground black pepper
  • fresh oregano
  • butter
  • cream

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Use a ring mold or biscuit cutter to cut out 4 round pieces from each sheet.
  3. Add the oil to a skillet on high heat. Saute the chicken and mushrooms for 5 minutes. Season with a pinch of salt, black pepper, and oregano.
  4. Place the Brik pastry on a cutting board and add some of the chicken stuffing on top.
  5. Begin to roll, pressing the filling together.
  6. Roll the sides towards the inside to keep the filling from spilling out.
  7. Close the roll and seal with melted butter. Place the rolls on a baking sheet and bake for about 4 minutes until golden brown.
  8. Serve warm with balsamic cream.
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NutritionView more

90Calories
Sodium7%DV160mg
Fat9%DV6g
Protein14%DV7g
Carbs1%DV2g
Fiber3%DV<1g

PER SERVING *

Calories90Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol30mg10%
Sodium160mg7%
Potassium210mg6%
Protein7g14%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate2g1%
Dietary Fiber<1g3%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Whitney M. 29 May 2015
The cream was absolutely amazing. I loved everything about this dish and so did my husband and our friends. It was easy to prepare yet looked amazing. Two other wives asked me for the recipe which I gladly shared. I will make this one again!