Herbed Chicken in Pastry

Herbed Chicken in Pastry


"What a great company entree! Chicken breasts top an herbed cream cheese base before being wrapped in convenient Pepperidge Farm® Puff Pastry Sheets. While they bake, toss a green salad."


1 h 30 m {{adjustedServings}} servings
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Original recipe yields 4 servings


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  1. Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
  2. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees F.
  3. Unfold pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon 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 mixture.
  4. Bake 25 minutes or until golden.
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  1. 25 Ratings


Great/pretty easy dish! Made a few changes . . . 1. If your chicken breasts are pretty thick you can cut them in half the long ways. That's what I did so I only had to use "2" actual chicken b...

This is an awesome recipe! It is easy and tastes great and makes good leftovers. I used herbed goat cheese, but any kind of cheese would be good I think. My husband requests this all the time!

I love this recipe! In fact, I am making it again right now! Worked great with Laughing Cow garlic herb cheese.