Herbed Chicken in Pastry Recipe - Allrecipes.com
Herbed Chicken in Pastry Recipe
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Herbed Chicken in Pastry

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    50 mins
  • COOK

    40 mins

    1 hr 30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2009

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 breasts. 2. Season, season, season the chicken!! 3. Just brown the outside of the chicken - don't cook all the way through otherwise the chicken could dry out when you bake it. 4. I had a hard time spreading the cream cheese with a spoon so I ended up using my fingers - way easier! 5. I did cream cheese then dried parsley then shredded cheese and then chicken. 6. Maybe lightly grease the pan before you add the pastry pockets.

Most Helpful Critical Review
Mar 16, 2010

I thought this was ok but my husband really liked it. I think if I had added more seasoning to the chicken it would have been better.

Aug 26, 2011

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!

Nov 18, 2010

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

Apr 06, 2009

This was delicious!I used filo dough - as it is much less fattening than puff pastry dough, but still gives the same crusty look. I used 2 sheets of filo for each chicken cutlet to make individual packets. (I sprayed PAM in between the sheets.) I coated the chicken with Ken's lite honey-mustard salad dressing which gave excellent flavor to the chicken. I brushed the top with an egg wash and sprinkled it with sesame seeds - I baked it for about 30 minutes - It was sooo good!

Jul 19, 2010

This is one dish anyone who tries, can't get enough of! I couldn't find the Garlic & Herb spreadable cheese, so I used some Mrs. Dash Garlic & Herb Seasoning Blend and mixed it in with the cream cheese. This was for sure a croud pleaser!!

Aug 13, 2010

My came out really messed up but I think it's because I didn't dethaw the pastry right. Other than that it had a kind of garlic bread taste becasue of the chesse spread I used. Other than that it was really good next time I'll remember to thaw out the pastry right.

Jan 13, 2008

Very easy elegant recipe, for my "non-loving herb" teenage I used cream cheese instead of the herb cheese and she loved it. I sliced the breast lengthwise to make sure the full breast cooked in the alotted time and it turned out great, it also made for a little lighter meal. Thanks for the recipe!


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