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Norman's Puffed Pastry Chicken


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  • SAUCE:
  • 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
  • 1 can cream of mushroom soup
  • 1/2 cup white wine


Servings 8


Step 1

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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