Savory Chicken Bundles with Balsamic Berry Sauce
Elevate your dinner table with these indulgent Savory Chicken Bundles with Balsamic Berry Sauce — a show-stopping fusion of flavors and textures that's as delicious as it is elegant. Juicy, seasoned chicken thighs are stuffed with creamy garlic-spinach filling, encased in buttery puff pastry, and baked to golden perfection. But the real magic happens with the vibrant balsamic berry sauce, a sweet-tangy reduction made from fresh or frozen berries, honey, and balsamic vinegar, perfectly complementing the flaky pastry and savory chicken. Ready in just over an hour, this recipe is perfect for impressing guests or treating your family to something special. Serve these golden bundles alongside a crisp green salad or steamed vegetables for a memorable, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 4 tablespoons Cream cheese
- 1 cup Fresh spinach leaves
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sheets Puff pastry sheets, thawed
- 1 piece Egg, beaten (for egg wash)
- 1 cup Fresh or frozen mixed berries (e.g., blueberries, raspberries, blackberries)
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 tablespoon Butter
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the chicken thighs with salt and black pepper on both sides.
In a small pan over medium heat, sauté the minced garlic in butter until fragrant, about 1-2 minutes. Add the fresh spinach leaves and cook until wilted, about 2 minutes. Remove from heat.
Spread 1 tablespoon of cream cheese onto each chicken thigh. Top each thigh with a small portion of the wilted spinach mixture.
Fold each chicken thigh around the filling to form a bundle.
Cut the puff pastry sheets into 4 equal squares (8 squares total). Place one chicken bundle in the center of each square. Wrap the pastry around the chicken, pinching the edges to seal it completely.
Place the wrapped bundles seam-side down on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes or until the pastry is golden brown and the chicken is cooked through (internal temperature of 165°F).
While the chicken bundles are baking, prepare the balsamic berry sauce. In a small saucepan over medium heat, combine the mixed berries, balsamic vinegar, and honey. Cook for about 5-7 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
Strain the sauce through a sieve for a smoother consistency, if desired.
Once the chicken bundles are done, allow them to cool for 5 minutes. Serve warm, drizzled with the balsamic berry sauce.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 106.9 g | 39% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 45.6 g | ||
| Protein | 124.2 g | 248% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
