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Herbed Chicken in Pastry

Herbed Chicken in Pastry

4.06
(80)

What a great entrée to serve to your guests! Chicken breasts top a herbed cream cheese base before being wrapped in puff pastry sheets and baked until golden.

serves 4 people

Ingredients

cost per recipe: $10.84

The price is determined by the national average.

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

  • 1

    egg

  • 1

    tablespoon water

  • 1/8

    teaspoon black pepper(optional)

  • 1

    pound skinless, boneless chicken breast halves(4 breast halves)

  • 2

    tablespoons butter

  • 4

    ounces container spreadable garlic & herb cheese

  • 1/4

    cup chopped fresh parsley

view nutrition info

How to Make It

Step 1

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

Step 2

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.

Step 3

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

Step 4

Spread about 2 tablespoons cheese spread in the center of each pastry square.  Top each with 1 tablespoon parsley and 1 chicken breast.  Brush the edges of the pastry squares with the egg mixture.  Fold the corners of the pastry squares to the center over the chicken and press to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture.

Step 5

Bake for 25 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.

Recipe Tips

  • Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch sauce and whipped cream.

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Made With
Pepperidge Farm® Puff Pastry Sheets

Pepperidge Farm® Puff Pastry Sheets

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Ratings & Reviews

(80)
  • Sarah525

    October 30, 2014

    Great dish! Like Gourmet!

    I used Boursin herb & garlic cheese and fresh spinach leaves. browned the chicken in butter and olive oil and seasoned with more than black pepper :) Turns out great. I don't bother with the beaten egg or flour, makes things alot more hassle free.

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  • Bonnie H.

    August 6, 2011

    Herbed Chicken in Pastry

    I prepared this recipe for guests and it was well received. As I was concerned it may be a little dry, I made several changes. After the chicken was cooked, I added approximately 1/2 cup of white wine. Cover the chicken so the flavor absorbs into the chicken. Afterward, I took the drippings, added a bit of flour, chicken broth, a little more white wine, salt and pepper to taste. Simmer that for several minutes. After baking, I placed the chicken on a bed of the sauce. Just gave it a little extra flavor and moistness. Also, when using pastry, be certain it is very cold before cutting and wrapping chicken. Makes it much easier to handle.

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  • Debi W.

    April 13, 2011

    Herbed Chicken in Pastry

    This was amazing! I used onion and chive cream cheese though and replaced the parsley with the carmalized onions. I will definately make again :)

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  • amcclintock

    February 3, 2011

    Herbed Chicken in Pastry

    Turned out pretty good. Next time I will use more cream cheese.

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    (0) (0)
  • FSPEACE1

    February 2, 2011

    Herbed Chicken in Pastry

    This dish was very good. I did not have herbed cheese, so i mixed cream chesse with garlic powder, mozerella cheese, sauted onions and spinach. I also wrapped them up with fresh spinach and a peice of bacon. My family loved them!

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