Creamed Chicken Over Puff Pastry Recipes

CHICKEN IN PUFF PASTRY

Steps:

• Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

CREAMY CHICKEN PASTRY RECIPE

Steps:

• Bake pastry shells as directed on package.
• Meanwhile, melt butter in medium saucepan on medium heat. Add mushrooms; cook 6 to 8 min. or until tender, stirring frequently. Add chicken; cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat; set aside.
• Heat milk in large saucepan. Add cream cheese spread; cook and stir 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Add chicken mixture and parsley; cook 2 to 3 min. or until heated through, stirring frequently.
• Remove center cutout from each pastry shell; set aside. Spoon chicken mixture into shells, adding about 1/2 cup chicken mixture to each shell; sprinkle with nuts. Top with pastry cutouts.

CREAMED CHICKEN FOR BISCUITS

Steps:

• Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.

NANCY'S CHICKEN IN PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

MEDITERRANEAN PUFF PASTRY CHICKEN

Steps:

• In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
• Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

CHICKEN IN PUFF PASTRY

Steps:

• Heat oven to 430 degrees F.
• Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
• Unfold both pieces of pastry carefully.
• Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
• Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
• Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
• Place chicken breast over, skinned side down.
• Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
• Trim away excess pastry leaving pinched overlap.
• Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
• Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
• Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

CREAMED CHICKEN IN PUFF PASTRY SHELLS

Steps:

• Braise chicken in chicken broth until cooked (about 20-30 minutes). Cut into cubes.
• Strain broth and set aside.
• Bake pastry shells according to package directions.
• Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour.
• Gradually stir in milk and about 1 cup of the reserved broth until blended.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Add the pimientos, paprika, chicken, salt and pepper.
• Cook and stir until heated through.
• Spoon into pastry shells.

CREAMED CHICKEN IN PASTRY SHELLS

Steps:

• Bake pastry shells according to package directions; set aside. In a skillet, saute the celery, onion and green pepper in 1 tablespoon butter for 10 minutes or until tender. Remove from the heat and set aside., In a large saucepan, melt the remaining butter over medium heat. Stir in flour and salt until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in soup until blended. Add the chicken, mushrooms, pimientos and sauteed vegetables; mix well., Transfer to a greased 3-qt. baking dish. Sprinkle with Parmesan cheese and almonds. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Spoon into pastry shells.