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Apricot Chicken en Croûte

Apricot Chicken en Croûte

4.25
(8)

This elegantly presented dish is surprisingly easy to make.  It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.

serves 8 people

Ingredients

cost per recipe: $18.12

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1

    package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2

    cup cream cheese, softened

  • 2/3

    cup apricot preserves

  • 1/4

    cup soy sauce

  • 2

    teaspoons minced fresh ginger root

  • 1

    egg yolk

  • 1

    small red bell pepper, thinly sliced (about 1 cup)

  • 16

    asparagus spears, trimmed to 4 inches long

  • 2

    pounds skinless, boneless chicken breast halves(about 8 breast halves)

  • 1/2

    cup Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.  Repeat with the remaining pastry sheet. Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl. Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast.  Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the chicken, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture. Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown.  Let the pastries cool on the baking sheet on a wire rack for 5 minutes. Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally.  Serve the sauce with the chicken.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square.  Cut into 4 (7-inch) squares.  Repeat with the remaining pastry sheet.

Step 3

Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.

Step 4

Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast.  Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling.  Starting at the short side with the chicken, roll up like a jelly roll.  Press the seams to seal.  Place the pastries, seam-side down, onto a baking sheet.  Brush the pastries with the egg mixture.

Step 5

Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown.  Let the pastries cool on the baking sheet on a wire rack for 5 minutes.

Step 6

Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally.  Serve the sauce with the chicken.

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(8)
  • Joanne V.

    April 19, 2014

    Great recipe

    I did add cooked mushrooms & shallots and sliced the breast in half lengthwise and this was plenty. It did take more like 35 minutes to bake. Will keep this in my repertoire.

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  • regina m.

    May 15, 2013

    super good switched it it up a lil :)

    I pounded out chicken and used cresants for pastry, filled with cream cheese and ham and spinage ,wrapped in cresant and baked so goodd:):):)

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  • nmac118

    October 30, 2009

    Apricot Chicken en Croûte

    This recipe was amazing!!!! Our family loved it.

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  • sallee a.

    April 29, 2009

    Apricot Chicken en Croûte

    I used two whole breasts, and cut them up into eight pieces. It's a great recipe

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    (0) (0)
  • heidt

    April 23, 2009

    Apricot Chicken en Croûte

    This was delicious.

    Was this helpful?

    (0) (0)

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