Herbed Chicken in Pastry

Submitted by Debbwl

"Cliped this off the Pepperidge Farm Puff Pastry box years ago. This is a very impressive dish that is easy to make."

 

• Ready In: 45mins
• Ingredients: 7
• Serves: 4

ingredients

• 4 chicken breast halves, boneless
• 1 tablespoon butter
• 0.5 (17 ounce) package puff pastry sheets, frozen (1 sheet)
• 1 egg
• 1 tablespoon water
• 4 ounces garlic & herb spreadable cheese, Alouette
• 1⁄4 cup parsley, fresh, chopped

directions

1. Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
2. Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
3. Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
4. Bake 25 minutes or until golden.

Reviews

[CookingONTheSide]

This is a unique and delicious way to make chicken! My family loved it. Very flavorful and impressive presentation! Thanks for sharing.

 

[weekend cooker]

Always looking for different chicken recipes here to try, and this one was different, flavorful, and enjoyable.. I did use premade pastry shells, because I really am not an expert on making them from scratch. Other than that recipe made as posted, and really enjoyed these as they made for a great dinner, and asked by all to make again in the future. Thanks for this great recipe. Made for Holiday Tag..

 

[AZPARZYCH]

This is very tastey and a fancy presentation. I made as is using a mozzarella cheese spread. I made the chicken up a couple hours ahead of time so it was quick to get in the oven and on the table. Made for Make My Recipe, Aus/NZ Tag.

 

[Sydney Mike]

I serve chicken breasts a lot around here, & this is a very nice, new way to have it ~ A GREAT PRESENTATION, for sure, & although I liked using the whole chicken-breast-half here, another time I think I'd dicd it or use shredded breast! Very, very tasty however it's done, I'm sure! [Tagged, made & reviewed in Zaar Stars tag]

 

[I'mPat]

My chicken breasts were about 220grams each and in making this recipe again I would cut them horizontally for to be honest it was a real struggle to get through a full one and I only made 3 and 2 of us left half as we were so full. I also think this would fit better into the measurement of pastry specified as I had to encase the breasts into a sheet approximately 7" x 9" cut from a 23cm (9") prerolled sheet and used the left overs for decoration. I have at the moment a fair amount of cream cheese in the fridge so just made up my own spreadable cheese mix with some minced garlic and mixed dried herbs and found that 3 ounces was plenty for the breasts. My big mistake was to cook it at a slightly lower temperature (I have a fan forced oven and tends to run on the hot side - if I had set it at 200/205C instead of 190 I think the timing would have been perfect, cranked up to 220C after first 15 minutes and ended up with a beautiful golden coloured pastry but chicken was a little on the dry side - but my fault, live and learn I say. Thank you Debbwl, made for Edition 9, - Make My Recipe.