Ingredients
2T Butter
4ea Skinless, boneless chicken breast halves (about 1 pound)
1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets
- Egg, beaten with 1T water
4oz Herbed cream cheese spread
1/4C Chopped fresh parsley
Directions
Cooking Instructions:
In medium skillet over medium-high heat, heat butter.
Season chicken with salt and pepper if desired.
Add chicken and cook until browned.
Remove chicken from skillet.
Cover and refrigerate 15 minutes or up to 24 hours.
Thaw pastry sheets at room temperature 20 minutes.
Mix egg and water and set aside.
Preheat oven to 400°F.
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.
Bake 25 minutes or until golden.
Mad Dog and Celeste's Recipes 