What a great entrée to serve to your guests! Chicken breasts top a herbed cream cheese base before being wrapped in puff pastry sheets and baked until golden.
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 tablespoon water
Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
This dish was very good. I did not have herbed cheese, so i mixed cream chesse with garlic powder, mozerella cheese, sauted onions and spinach. I also wrapped them up with fresh spinach and a peice of bacon. My family loved them!"
I did not have the garlic herb cheese, so I made it and it turned out great! Cream cheese, minced garlic, dried onion, Italian dressing seasoning and mixed! It was amazing! I also seasoned the chicken with garlic salt and pepper. I omitted the parsley."
"Needs a little salt and pepper. I too put chopped onion in the pan will browning my breast. :-)"
"OMG, this recipe was awesome! I made a few modifications. After heating the butter, I added my marinadee chicken and minced onions. I omitted the parsley. This recipe really made me look good!!!!"
"Love this recipe! Easy to make. As a slight modification, I use torn rotissere chicken and add sliced mushrooms to the torn chicken. After stuffed pastry is baked, I like to pour half a cup of Cream of Mushroom soup over each pocket to add a bit of moistness. My guests always enjoy and think it's so gourmet!"
Instead of puff pastry, I used Pillsbury Recipe Secrets solid sheet of crescent roll dough, and followed the recipe as written. It turned out GREAT, and the Pillsbury dough is MUCH easier to deal with than puff pastry."
"Very yummy. I also added a slice of pre-cooked bacon to each wrap. That was a great addition."
"This recipe was very easy to make. I made this as a main dish. Instead of butter, I used olive oil. I seasoned the chicken with seasoned salt, garlic and onion powder. I also sprinkled Italian style shredded cheese with the garlic & herb spreadable cheese."