Herbed Chicken Wrapped in Pastry Recipe
- Servings: 4
- Nutritional Information Per Serving (1 of 4 servings): Calories 347, Total Fat 20 g, Saturated Fat 10 g, Carbohydrates 5 g, Dietary Fiber 0 g, Sugar 0 g, Protein 35 g, Cholesterol 164 mg, Sodium 105 mg
- Total Time: 1 hr
- Preparation Time: 35 min
- Cooking Time: 25 min
- 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 1 egg
- 1 tablespoon water
- Ground black pepper (optional)
- 4 skinless, boneless chicken breast halves (approximately 1 pound)
- 2 tablespoons butter
- 1 container (4 ounces) garlic and herb spreadable cheese
- 1/4 cup chopped fresh parsley
- Preheat your oven to 400F. In a small bowl, whisk the egg and water together until smooth.
- Season chicken breasts with black pepper, if desired. Melt butter in a 10-inch skillet over medium-high heat. Add chicken and cook about 10 minutes, turning occasionally until browned on both sides. Transfer to a plate, cover, and chill in the refrigerator for at least 15 minutes (or up to 24 hours).
- On a lightly floured surface, unfold the pastry sheet and roll into a 14-inch square. Cut into 4 (7-inch) squares.
- Spoon about 2 tablespoons garlic and herb cheese into the center of each pastry square. Sprinkle 1 tablespoon parsley over cheese; top with a chicken breast. Brush pastry edges with egg mixture. Fold corners to center over chicken, pressing to seal. Place seam-side down on a baking sheet; brush tops with remaining egg mixture.
- Bake 25 minutes or until pastry is golden brown. Let rest on baking sheet 10 minutes before serving.
- Serving suggestion: Serve with Bibb lettuce wedges topped with tomatoes, basil, and Italian dressing. For dessert, enjoy coffee ice cream with butterscotch sauce or whipped cream.
