 |
Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This is from the back of the box of Pepperidge Farms Puff Pastry. Cook time includes thaw time. Ingredients:
4 boneless chicken breast halves |
salt and pepper |
1 teaspoon butter or 1 teaspoon margarine |
0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets (1 sheet) |
1 egg |
1 tablespoon water |
1 (4 ounce) container alouette garlic & herb spreadable cheese |
1/4 cup chopped fresh parsley |
Directions:
1. Season chicken with salt and pepper.
2. Melt butter in skillet and add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
3. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water, set aside.
4. Preheat oven to 400°F.
5. Unfold pastry on lightly floured surface. Roll into 14 square and cut into 4 (7 ) square.
6. Spread about 2 tbsp of cheese spread in center of each square.
7. Sprinkle with 1 tbsp parsley and top with cooled chicken.
8. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges.
9. Place seam side down on baking sheet. Brush with egg mixture.
10. Bake 25 minutes or until golden.
|
|