Campbell's Kitchen Home > Recipes > Herbed Chicken in Pastry

Herbed Chicken in Pastry

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.

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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  (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.

RECIPE TIPS

  • Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch sauce and whipped cream.

Ratings & Reviews

(130) Average rating from 130 members

  • Submitted by: ann g.

    Date: 04/30/2010

    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!

  • Submitted by: Ernest R.

    Date: 12/28/2009

    It tasted great!

  • Submitted by: Cindy H.

    Date: 11/16/2009

    This is very easy to make and taste wonderful. I think I will try melting cheese over the top of the pastery next time I make it

  • Submitted by: Eileen S.

    Date: 08/18/2009

    This is very impressive to serve. It's excellent.

Reviews 1-4 of 61

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Nutritional Information

Nutrition Information: Original Recipe* Alternate Recipe†
Calories 572 572
Total Fat 36g 36g
Saturated Fat 16g 20g
Cholesterol 167mg 167mg
Sodium 613mg 718mg
Total Carbohydrates 22g 22g
Dietary Fiber 2g 2g
Protein 35g 35g
Vitamin A 18%DV 27%DV
Vitamin C 8%DV 8%DV
Calcium 5%DV 5%DV
Iron 17%DV 17%DV

*Primary Recipe

†Alternate Recipe

(130)

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At a Glance

Source: Campbell's Kitchen

Thaw: 40 minutes

Prep: 35 minutes

Chill: 15 minutes

Bake: 25 minutes

Cool: 10 minutes

Makes: 4 servings

Nutrition per Serving

Calories: 572

Fat: 36g

Fiber: 2g

Protein: 35g

Sodium: 613mg


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