Chicken Breast With Cranberry and Brie in Puff Pastry

Recipe by Hag chef
READY IN: 55mins




  • Heat oil in a large saute pan over medium high heat, and add the minced garlic.
  • Season the pounded chicken with salt and freshly ground pepper.
  • Brown the chicken in oil on both sides for about 5 minutes, and set aside to cool.
  • Preheat oven to 350°F.
  • Cut chicken breasts in half, if they are large, so they are about 2-3 oz each, or about 3x2 inch pieces.
  • Roll out each 1/2 of the puff pastry to a rectangle about 8" x 18", and cut into thirds, so each one is about 8" x 6".
  • You will have 6 rectangles in total.
  • Place a piece of chicken at one end of the pastry, and top with 2 slices of Brie and 2 tablespoons of cranberry sauce.
  • brush the edges of the pastry with egg, and roll it so that you end up with a double layer of pastry on the bottom, and the chicken is also at the bottom.
  • Pinch to seal the edges of the pastry and brush the top and sides of the bundle with more of the beaten egg.
  • Make sure there are no holes in the pastry.
  • Bake at 350 for 20 - 25 minutes, or until golden brown.
  • Cranberry Cream Sauce:
  • Mix together the corn starch and water to a paste, and set aside.
  • Put the cranberry juice, wine, Dijon mustard, and cream in a medium saucepan and heat to just simmering.
  • Add the corn starch mixture, and stir, or whisk, until thickened, for about 1 or 2 minutes.
  • To Serve:
  • Make a puddle with about 1/4 cup of sauce on the plate. Place the chicken bundle on top, so that some of the sauce peeks out from underneath.
  • If desired, garnish the plate with a few fresh cranberries.
  • *To make this a little more health friendly, try using 1 sheet of Phyllo pastry per chicken breast instead of the puff pastry.