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.

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 half  (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.
  • 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

(124) Average rating from 124 members

  • 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.

  • Submitted by: Jayn P.

    Date: 04/08/2009

    Very yummy. I also added a slice of pre-cooked bacon to each wrap. That was a great addition.

  • Submitted by: Danielle J.

    Date: 03/20/2009

    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.

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Nutritional Information

Nutrition Information: Original Recipe*
Calories 572
Total Fat 36g
Saturated Fat 16g
Cholesterol 167mg
Sodium 613mg
Total Carbohydrates 22g
Dietary Fiber 2g
Protein 35g
Vitamin A 18%DV
Vitamin C 8%DV
Calcium 5%DV
Iron 17%DV
(124)

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At a Glance

Thaw: 40 minutes

Prep: 35 minutes

Chill: 15 minutes

Bake: 25 minutes

Cool: 10 minutes

Makes: 4 servings


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