HERBED CHICKEN IN PASTRY

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Pepperidge Farm Frozen Puff Pastry label

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  • 4

Ingredients

  • 4 boneless chicken breast halves.
  • 1 T. butter or margarine
  • ½ pkg. ( 17.3 oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  • 1 egg
  • 1 T. Water
  • 1 container (4 oz.) Aloutte Garlic & Herbs, 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 minutes or up to 25 hours.
  • ● Thaw pastry sheet at room temperature 30 minutes.
  • ● Mix egg and water.
  • ● Preheat oven to 400 degrees F.
  • ● Unfold pastry on lightly floured surface.
  • ● Roll into a 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, and fold each corner to center on top of chicken and seal edges.
  • ● Place seam-side down on baking sheet. Brush with egg mixture.

Preparation

Step 1

● Bake 25 minutes or until golden.

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