Prep 25 mins
Cook 25 mins
This is an easy recipe that looks stunning when served to guests. You can skip the decorative shapes if you wish and it will still look great. I used christmas trees, snowmen, reindeer, etc...you get the picture. You could customize it for any holiday. It really makes a great presentation and tastes great, too!
- 1 (10 ounce) package frozen chopped broccoli, thawed and drained
- 1 (5 1/4 ounce) package boursin cheese (garlic-herb spreadable cheese)
- 1 (17 1/4 ounce) packagefrozen puff pastry sheets, thawed
- 6 boneless skinless chicken breast halves (2 lbs. total)
- 1⁄2 teaspoon salt
- 1⁄4 cup plain breadcrumbs
- 1 large egg, slightly beaten with
- 1 tablespoon water
- Heat oven to 425.
- In bowl, stir broccoli and cheese to combine and set aside.
- On lightly floured surface, roll out each pastry sheet to a 14x12-inch rectangle; cut each sheet into 4 7x6-inch rectangles.
- Season both sides of chicken with salt, then spread 1/4 cup broccoli mixture over pastry, place chicken on top, then sprinkle with with 2 teaspoon bread crumbs.
- Brush egg mixture onto edges of rectangle and fold pastry over chicken; press edges to seal.
- Place seam-side down on ungreased shallow baking pan, and repeat with each chicken breast.
- With remaining pastry, using a small cookie cutter, cut out decorative shapes.
- Brush egg mixture over pastry packets, place decorations on top of packets and brush with additional egg mixture.
- Bake at 425 for 25 minutes or until pastry is golden and chicken is cooked through.
- TIPS: You can assemble up to one day ahead, although the pastry crust will be slightly soggy on the bottom (it will still look and taste good); I found that using slightly smaller chicken pieces allowed for easier assembly.
This was amazing! Thanks you so much!
We do have a number of family recipes for stuffing chicken breasts but am always looking for new touches when going with chicken breasts for a special meal. Happy to have found this one. Not much I can add to what has already been said - makes for great taste and presentation! Other than using Merlot's recipe#31669 which makes up beautifully instead of one from the grocer's shelf I made as posted. Thank you for a recipe that has been added to my Family Favorites.
This was really great. I make a beef Wellington a lot and this was a nice change. Walmart sells a cheaper brand of boursin that's just as good in their specialty cheese section, for those of us watching our pennies.