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    You are in: Home / Recipes / Apricot Chicken En Croûte Recipe
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    Apricot Chicken En Croûte

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Alley Barbie's Note:


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    Serves: 8


    Units: US | Metric


    1. 1
      Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
    2. 2
      Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
    3. 3
      Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
    4. 4
      Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
    5. 5
      Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
    6. 6
      Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
    7. 7
      Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.

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    Nutritional Facts for Apricot Chicken En Croûte

    Serving Size: 1 (294 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 617.1
    Calories from Fat 281
    Total Fat 31.2 g
    Saturated Fat 9.8 g
    Cholesterol 134.5 mg
    Sodium 820.3 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 1.8 g
    Sugars 11.5 g
    Protein 36.2 g

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