Chicken and Almond Croissants

Great for a special breakfast or lunch served with a side salad.

I’ve been making this recipe for many years after coming across something similar in an old cookbook. They are always popular and something a little different to the normal ham and cheese croissant.

Makes 4 large or 10 mini croissants

Prep Time: 25 minutes

Cook Time: 10 minutes

Ingredients

• 1 large chicken breast, chopped into small dice

• 3 spring onions, finely chopped

• 1 tablespoon Dijon mustard

• 3 heaped tablespoons sour cream (full fat)

• ½ cup flaked almonds, toasted in the oven until golden

• ¼ cup grated Parmesan cheese

• Salt and pepper, to taste

• 10 mini croissants or 4 large croissants

• Chopped chives (optional, for garnish)

  
  

Method

1. Cook the chicken

   Add the diced chicken to a non-stick pan. Cover with a lid and cook over high heat until the chicken is just cooked through.

2. Mix the filling

   Remove the pan from the heat and drain off any chicken juices. Add the spring onion, mustard, sour cream, Parmesan, salt, and pepper. Mix well, then gently fold through the toasted almonds.

3. Prepare the croissants

   Preheat your oven to 180°C. Split the croissants lengthwise, but not all the way through (like a hinge). Warm them in the oven for 5 minutes.

4. Fill and bake

   Remove the croissants from the oven and generously fill each with the chicken mixture. Return to the oven for a further 5 minutes.

5. Serve

   Sprinkle with chopped chives (if using) and serve warm.

   
   

Tips

The chicken mixture can be made the day before, covered, and refrigerated. When ready to use, bring it back to room temperature, then warm gently in the microwave. Be careful – you only want to warm the mixture slightly, not boil it, as it may become runny or split.