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Herbed Chicken in Pastry
Thaw: 30 min - Prep: 20 min - Bake: 25 min - Chill: 15 min
4 boneless chicken breast halves
2 tbsp. butter OR margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 tbsp. water
1 container (4 oz.) herbed cream cheese spread
1/4 cup chopped fresh parsley
SEASON chicken with salt and pepper if desired. Melt butter in
skillet. Add chicken and cook until browned. Remove chicken.
Cover and refrigerate 15 min. or up to 24 hours.
THAW pastry sheet at room temperature 30 min. Mix egg and water.
Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 14" square
and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese
spread in center of each square. Sprinkle with 1 tbsp. 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