Apricot Chicken en Croûte

This elegantly presented dish is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.

At a glance

Prep

15 min.

Total

1 hr. 20 min.

Serves

Thaw: 40 min.

Bake: 20 min.

Cool: 5 min.

Made With

Pepperidge Farm® Puff Pastry Sheets
Swanson® Chicken Broth

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What You'll Need

1 egg
1 tablespoon water
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1/2 cup cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches long
8 skinless, boneless chicken breast halves (about 2 pounds)
1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

How to Make It

1
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
3
Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
4
Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.
5
Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
6
Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.