Norman's Puffed Pastry Chicken

Norman's Puffed Pastry Chicken
Norman's Puffed Pastry Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    boneless skinless chicken breast halves

  • 1

    package Pepperidge Farm Puffed Pastry Sheets

  • 1

    can asparagus stalks

  • 1

    small can ripe olives sliced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • SAUCE:

  • 1

    can cream of mushroom soup

  • 1/2

    cup white wine

Directions

Pre-cook chicken breast in pot of water till done (don't over cook). Lightly flour working surface, roll one sheet of puffed pastry with a dough roller to about 14 to 15 inches square. Cut into 4 equal parts. Place one chicken breast on each square. Sprinkle with salt and pepper. Place 3 asparagus spears and a few slices of olives on top of chicken. Wrap pastry around chicken and asparagus. Wet and pinch together all edges, making sure not to leave any openings. Place pastries on a lightly greased (can use no stick cooking spray) baking sheet. Bake at 350 degrees until brown, approximately 30 minutes. Sauce: Mix and heat mushroom soup and wine in a pot. Serve sauce over chicken pastries. This recipe yields 8 servings.

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