Creamy Chicken In 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.

PUFF PASTRY CHICKEN RECIPE

Steps:

• Cook the minced onion in a skillet with the butter on low heat until they are translucent.
• Add the minced garlic and cook 1-2 minutes more.
• Turn up the heat to medium and add the diced chicken breast and stir frequently.
• Turn up the heat to medium and add the diced chicken breast and stir frequently. Season with salt and pepper to taste.
• Remove the skillet from the heat.
• Add the herb cheese to the chicken and combine well.
• Set aside the chicken mixture while you work with the puff pastry. Start by unrolling the puff pastry on a baking sheet.
• Cut off the excess paper and discard.
• Using a pastry cutter or knife, cut the puff pastry dough into three equal pieces.
• Cut each of the three pieces in half so you have six square pieces of dough.
• Add two tablespoons of the chicken mixture to the center of each square.
• Use your finger to add a little water to the edge of two sides of the dough.
• Fold the dough into a triangle and use a fork to crimp the edges.
• Repeat with each of the squares.
• Brush each triangle with the egg wash.
• Bake at 350-degrees F until the pastry is golden brown, about 20 minutes.

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

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.

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.

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 OVER PUFF PASTRY

Steps:

• 1. Cut chicken breast into bite-sized chunks. Heat small amount of oil in a skillet. Once oil is hot, add the chicken pieces, Paul Prudhommes seasoning and salt and pepper. Brown pieces on both sides and cook until done. Drain on paper towels to cool and set aside. (you can do this earlier in the day or the night before).
• 2. Preheat oven to 400 degrees and lightly grease a cookie sheet. Set aside.
• 3. Cut puff pastry sheet in half across the width, then cut on the folds, making 6 squares. Place on the cookie sheet and bake in the preheated oven for 15 minutes or until golden. Remove from oven.
• 4. While pastry is baking, melt the butter in a sauce pan and add the flour and cook stirring for about a minute to make a roux. Mix powdered milk with water, stirring until smooth and add to the roux and continue stirring over medium heat. Once mixed, add the chicken and the veggies of your choice and cook until thickened (I used 1/2 cup of frozen peas in mine). You may also add additional salt and pepper, if necessary.
• 5. When the puff pastry is done, open the square to make two halves and put on a plate. Spoon over creamed chicken and top with a second split square. Spoon over remaining creamed chicken and garnish with crumbled bacon. Serve hot.
• 6. NOTE: If you're making this for two people, you can serve the remaining two squares of puff pastry with a little butter or you can use them to make a dessert. Either way, they're delicious!