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Add a photoWhat a great company entree! Chicken breasts top an herb cream cheese base before being wrapped in puff pastry. While they bake, toss a green salad together and serve with a white wine.
This recipe uses store bought pastry and spreadable cheese. If you're feeling adventurous, make your own puff pastry. I provided a link to a great recipe below. For the cheese spread, blend 4 ounces of softened cream cheese and your favorite herbs.
Ingredientes
- 4 Each Skinless, Boneless Chicken Breasts
- 2 Tbsp. Butter or Margarine
- 1 Sheet Pepperidge Farms Puff Pastry
- 1 Large Egg
- 1 Tbsp. Water
- 4 Oz. Container Garlic and Herb Spreadable Cheese
- 1/4 Cup Chopped Fresh Parsley
Direcciones
- Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken, let rest until room temperature; 30 - 45 minutes. Note: This step can be prepared 24 hours in advance. Cover and refrigerate; remove and allow chicken to come to room temperature.
- Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400°F.
- Unfold pastry on lightly floured surface. Roll into 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. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
- Bake 25 minutes or until golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 68 | 43% |
| Total Fat 7.71g | 10% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 94mg | 31% |
| Sodium 94mg | 4% |
| Potassium 255mg | 7% |
| Total Carbs 8.48g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.38g | 0% |
| Protein 13.94g | 22% |
Menus and Pairings
Va Bien Con: Green tossed salad, steamed green beans, baby carrots, Asparagus spears
Wine and Drink Pairings: Pinot Grigio, Riesling, Gewurztraminer, Chardonnay
Comentarios
27 de Febrero de 2014Your suggestions are wonderful. I'll be making this in the near future, posting it and giving your site credit. Thank you.
Martha- 27 de Febrero de 2014Robyn, I have a question that I hope you can answer for me. Whenever I make any kind of crusted or wrapped chicken the bottom ends up soggy from the drainage of the chicken. Do you have a cure for this? I would love to give this recipe a try and know I will love it.1 reply
Thanks
Martha
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