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Herbed Chicken in Pastry

By: Campbell's Kitchen

"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."

Rate/Review | Read Reviews (18)

Prep Time:
50 Min

Cook Time:
40 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 skinless, boneless chicken breasts
2 tablespoons butter or margarine
1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1 (4 ounce) container garlic and herb spreadable cheese
1/4 cup chopped fresh parsley

Directions

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.
Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees F.
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.
Bake 25 minutes or until golden.