I love empanadas! They are so easy and quick to make that it’s the perfect meal at dinnertime. My little girls love Portobello mushrooms so I created this easy chicken recipe with them in mind.
For these delicious empanadas I used my secret weapon: Land O’ Lakes Saute Express. They are little butter cubes seasoned with the right amount of garlic and spices. In fact, it’s so perfectly seasoned that this recipe does not call for a drop of salt. Saute Express can be found in the dairy section of Walmart.
What I love about this recipe is the amount of flavor and texture you get in one bite: imagine the flakiness of the dough, combined with the creaminess of the chicken Portobello mixture. A salty and savory combination all in a single bite. I made seven empanadas (as a test) and my husband (the tester) ate six in one sitting! I later had to make more for the girls! So if you’re looking for an easy chicken recipe – this is the one.
To make this dish you will need the following ingredients:
-3 Cubes of Saute Express Garlic & Herb Flavor
- 2 Chicken Breasts Cubed (small pieces since it’s going inside an empanada)
- 1/2 teaspoon of flour (and another 1/2 teaspoon for sprinkling on the dough)
- 1/2 cup of milk
-1 egg, beaten
-1 Can of Refrigerated Crescent Roll
- 8 oz. of Portobello Mushrooms, chopped
Preheat the oven to 400 degrees Fahrenheit.
Start by melting 2 cubes of Saute Express in a deep skillet.
Add the chicken at medium heat and cook until the chicken is no longer pink. About 3-4 minutes.
When the chicken is cooked through remove from skillet and add another cube of sautee express and the portobello mushrooms. Cook until the reduce in size. About 4-5 minutes.
Add the chicken back into the skillet and sprinkle in 1/2 ts. of flour. Stir for about 1-2 minutes until the flour is cooked through.
Pour in the milk and when the mixture starts bubbling, let it reduce until the sauce becomes thicker and creamier. This process takes about 3-4 minutes.
When the sauce dries up and becomes thicker they are ready to be stuffed!!. Move the skillet away from the heat and let them cool down while you work on the dough.
Sprinkle a little flour on a hard surface and open the can of crescent roll. Unroll the dough and pinch the pre made indentations so it all becomes one big rectangle. With a rolling pin, roll the dough.
I used a a five inch bowl to cut up the circles for the empanadas. You can use a plate, a mold or a cookie cutter. After you cut your circles, roll up the remaining dough and make more circles. I was able to make 7 empanadas using one can.
Grab a cookie sheet, cover with aluminum foil and use your favorite non stick spray.
Add about a tablespoon of filling into each circle. Do not overfill, otherwise your empanada will open up inside oven and create a big mess.
With a brush or your finger, apply a little egg on the edges of the dough. Close it up and crimp with the help of a fork. Make sure the empanada is completely closed and there are no holes.
Transfer the empanadas into the cookie sheet, brush with a little egg on top and insert into the preheated oven for 10-12 minutes. Just until the tops are browned.
And here it is!. Delicious flaky empanadas! I bet you thought they were difficult to make!… These take about 30-35 minutes from start to finish. And, here’s the look from inside:
Real chunks of chicken and Portobello mushrooms perfectly seasoned with the Saute Express!. I was super impressed with the results and this recipe will become a weekly addition to our dinner menu!. So what do you think? Will you try it out?
Author comments are in a darker gray color for you to easily identify the posts author in the comments