herbed chicken in pastry
Clipped this off the Pepperidge Farm Puff Pastry box years ago. This is a very impressive dish that is easy to make. Here is a better brake down of the times. Thaw: 40 minutes Prep: 35 minutes Bake: 25 minutes Chill: 15 minutes Cool: 10 minutes
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prep time
35 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 4 - chicken breast halves, boneless
- 1 tablespoon butter
- 1/2 package (17 oz.) puff pastry sheets, frozen (1 sheet)
- 1 - egg
- 1 tablespoon water
- 4 ounces garlic and herb spreadable cheese (i used alouette)
- 1/4 cup fresh parsley, chopped
How To Make herbed chicken in pastry
-
Step 1Season 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.
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Step 2Thaw pastry sheet at room temperature (about 30 to 40 minutes). Mix egg and water, set aside. Preheat oven to 400 F.
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Step 3Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 (7-inch) 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.
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Step 4Bake 25 minutes or until golden. Let the pastries cool on the baking sheet for 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Other Main Dishes
Category:
Savory Pies
Keyword:
#Dinner-Party
Ingredient:
Chicken
Method:
Bake
Culture:
American
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