Wednesday, November 14, 2007

Herbed Chicken in Pastry

This recipe came in a box of puff pastry I bought recently, and it sounded really good. My friend Jen B. tried it a couple weeks ago and said it was awesome, so I'm hoping for good things!!

Herbed Chicken in Pastry
4 skinless, boneless chicken breasts
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. 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.

BAKE 25 min. or until golden.


My only difference is that I cheaped out when I saw how much the cheese was, so instead I'm using garden vegetable cream cheese. I hope it turns out okay. I just couldn't justify $6 for a container of cheese when the cream cheese was like $1.50.

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