Total Time
Prep 10 mins
Cook 22 mins

Very delicious and a nice presentation! Creamy/cheesy chicken wrapped in flaky pastry.

Ingredients Nutrition


  1. Heat oven to 430 degrees F.
  2. Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
  3. Unfold both pieces of pastry carefully.
  4. Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
  5. Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
  6. Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
  7. Place chicken breast over, skinned side down.
  8. Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
  9. Trim away excess pastry leaving pinched overlap.
  10. Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
  11. Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
  12. Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.
Most Helpful

Awesome! This was my first try at using puff pastry and my fears have vanished! It is so easy to use, I can't believe I have not tried it until now : ) This is a simple recipe and provides wonderful results. It is elegant enough to serve to company and tasty and simple enough to serve to family when the impulse presents itself. Thank you so much for this recipe, Evelyn/athens! I am so honored to add this one to my company worthy collection of recipes!

Bev May 10, 2006

A great meal, thanks for sharing this one. We had ours with a mushroom and white wine sauce which everyone loved the lot. No leftovers here :)

Pete Miller April 30, 2011

This was great. I didn't change anything. Was a little worried because I didn't season the chicken, but it came out perfectly seasoned, tasted like roasted chicken. I served with mashed potatoes and pees my family loved it.

Courtney Bailey February 25, 2009