Monday, December 8, 2008

Herbed Chicken in Pastry

I use the Pepperidge Farm Puff Pastry Sheets for so many things. They are so versatile, not to mention just plain yummy. The possibilities are endless when it comes to pastry sheets.
Well, I just happened to look at the recipes on the inside of the box and found this little treasure. It was simple, delicious, and impressive to my kids and hubby. Can't beat that! I made it extra fun for my kids by making mini pastries. To make them mini, just use half of everything.

4 skinless, boneless chicken breasts
2 T. butter
1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 T. water
1 container (4 oz.) garlic & herb spreadable cheese
1/4 c. 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 over to 400.

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


Anonymous said...

Great idea for a blog! I love this and can't wait to try this recipe and the shrimp one just below - looks yummy!

JenHunsaker said...

Sadie, these were so yummy! Thanks for posting. I made these tonight for the missionaries, and it was a big hit. I didn't find the garlic & herb cream cheese, so I subbed the onion and chives cream cheese. When I cooked up the chicken, I rubbed garlic powder, basil, and pepper on the chicken (to give it more herbs since we didn't get them with the cream cheese).