CHICKEN IN PUFF PASTRY
You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.
LOVE BIRDS - CHICKEN IN PASTRY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 8 servings as party offering or 4 as entree
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
- Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
- For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.
PUFF PASTRY CHICKEN BUNDLES
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends. , Unfold puff pastry; cut into eight portions. Roll each into a 7-in. square. Place chicken on one half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry. , Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts : Calories 624 calories, Fat 32g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 742mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 6g fiber), Protein 44g protein.
MEDITERRANEAN PUFF PASTRY CHICKEN
Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!
Provided by Rose
Categories World Cuisine Recipes European Greek
Time 4h50m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g
PUFF PASTRY CHICKEN BUNDLES
Make and share this Puff Pastry Chicken Bundles recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chicken
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Set oven to 350°F.
- Grease a 15x10-inch baking pan.
- Cut a lengthwise slit in each chicken breast to within 1/2-inch of the other side; open breast so it lies flat.
- Cover with plastic wrap; pound to flatten to 1/8-inch thickness.
- Remove plastic wrap.
- Sprinkle salt and pepper over chicken.
- In a saucepan, bring 1-inch of water to a boil; add spinach.
- Cover, and cook for 1-2 minutes, or until wilted; drain.
- Place five spinach leaves on each chicken breast.
- Spoon 2 tbsp cream cheese down the center of each chicken breast; sprinkle with walnuts.
- Roll up chicken, and tuck in the ends.
- Unroll puff pastry; cut into eight portions.
- Roll each into an 8x7-inch rectangle.
- Combine egg and cold water; brush over edges of puff pastry.
- Place the chicken at one short end; roll up tightly, tucking in ends.
- Place on prepared baking sheet.
- Bake at 350°F for 25-30 minutes, or until golden brown.
Nutrition Facts : Calories 734.3, Fat 50.2, SaturatedFat 19.4, Cholesterol 157.2, Sodium 736.3, Carbohydrate 32.1, Fiber 2.5, Sugar 1, Protein 39.4
CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, alfredo sauce, broccoli, shredded chicken, shredded cheddar cheese, egg
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams, Fat 47 grams, Fiber 3 grams, Protein 30 grams, Sugar 1 gram
PUFF PASTRY CHICKEN POCKETS
This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h10m
Yield 8 pockets, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
- Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
- Stir half of the thyme into each carton of cream cheese and set aside.
- Place spinach leaves over chicken breasts.
- Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
- Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
- Roll up the chicken breasts to cover the filling and tuck in the ends.
- Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
- Combine egg and cold water; brush over edges of pastry.
- Place chicken at one short end; roll up tightly and tuck in ends as you go.
- Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
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- Remove chicken from fridge; let stand at room temperature for 10 minutes. Season with half of the salt and pepper. Heat oil in large skillet set over medium heat; cook chicken for 5 to 7 minutes or until cooked through. Transfer to plate; set aside.
- Melt butter in same skillet set over medium heat; cook mushrooms, onion, thyme, garlic and remaining salt and pepper for 6 to 8 minutes or until golden brown and softened. Return chicken to pan and toss with mushroom mixture. Transfer mixture to plate; let cool completely.
- Preheat oven to 425° F. Using electric mixer, beat together cream cheese and mustard until smooth; stir in Parmesan and chives.
- Place puff pastry on lightly floured work surface. Cut each sheet into four squares; brush edges with egg wash. Spread 1 tablespoon cream cheese mixture in centre of each square. Top with mushroom and chicken mixture. Bring corners of pastry to centre and pinch together. Brush with remaining egg wash.
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