Total Time
1hr 20mins
Prep 1 hr 5 mins
Cook 15 mins

Though this recipe took a bit of time to prepare, I thought it was pretty simple to do. Especially since you can buy puff pastry already made.

Ingredients Nutrition

Directions

  1. Clean and remove the stems from the mushrooms.
  2. Chop fine and saute in the margarine.
  3. Take the puff pastry out of the freezer and set to thaw for about 30 minutes.
  4. Soon as the mushrooms are slightly soft, add the chicken breasts and saute until browned on either side.
  5. Remove the chicken and set on a plate. Add the marsala to the mushrooms in the saute pan and reduce until most of the wine is gone.
  6. Pour the wine and mushrooms over the chicken and refrigerate for at least 15 minutes to cool down. Note: You can store these for about 24 hours in the fridge also.
  7. Open the puff pastry and take one sheet and on a floured board roll the dough to a 14" x 14" square. Cut evenly into four pieces.
  8. Place 2 tablespoons of the cream cheese on each of the squares. Sprinkle with about 1 tablespoon of the parsley and put a chicken breast on top of each prepared square.
  9. Brush the edges of each square with the soy creamer and fold the pastry over the chicken to form a packet. Seal the edges well. Place seam side down on a parchment lined pan and brush with the soy creamer.
  10. Bake 25 minutes or until the top is golden.
  11. Serve with your favourite veggies or salad.
  12. Bon Appetit!

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