Search thousands of recipes reviewed by home cooks like you.

Mediterranean Puff Pastry Chicken

Mediterranean Puff Pastry Chicken

  • Prep

    4 h 15 m
  • Cook

    35 m
  • Ready In

    4 h 50 m
Rose

Rose

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 524 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  3. Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  4. Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

teacherkhh
87

teacherkhh

5/3/2007

This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast, cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking *wish I took a picture for everyone* and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes!

DINGDONGDONE
57

DINGDONGDONE

6/3/2007

This ia a wonderful recipe, however, I would like to point out that puff pastry and filo are not the same and although either will work, the taste and appearance is different.

JEN KEALEY
55

JEN KEALEY

6/4/2007

This was excellent. Even the kids liked it. I did not marinade it in the egg yolk, didn't have the time, and I am not sure why you would even need too. The chicken was very tender, cooking time was right on. After reading the reviews I chose to cut the puff pastry in half. I then rolled it out with a rolling pin since someone else said it was hard to get the pastry around the chicken. After I rolled it, the pastry fit very well around the chicken and I sealed up the edges with some warm water to make it stick. All the flavors work well together. I will definetly make this again.

Similar recipes

ADVERTISEMENT