"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." — Campbell's Kitchen
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skinless, boneless chicken breasts
butter or margarine
Pepperidge Farm® Puff Pastry
1 (4 ounce) container
garlic and herb spreadable cheese
chopped fresh parsley
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.
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.
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.
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!
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!!
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.
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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