Doesn’t that plate look awesome?! I love colorful plates. This dish was wonderfully complimented by some peas, Mac N Cheese, and home-grown tomatoes (courtesy of my awesome Dad!). And by the way, I just want to say that no matter how old I am, I will never tire of the plain blue-box Kraft Mac N Cheese. It’s just the epitome of comfort food, and I don’t care that it’s all heavily processed cheese that comes in a powdered form. It’s still delicious.
Anyways, enough about the side dishes. If you’re tired of eating boring chicken over and over again, try this unique method! It’s definitely packed with flavor and makes boring old chicken like a whole new meal! And I don’t know about you, but I love pastry. Usually the pastry I crave is the dessert kind, stuffed with chocolate or something. But ya know what, it’s pretty darn good on chicken breast too! It’s like having a roll with dinner, only your roll is around your chicken and not next to it.
There was one thing that bothered me while cooking this though, and you should be aware of it. The recipe calls for 4 chicken breasts and one pastry sheet. Well, I had 4 average sized breasts, not huge but not tiny either, and there was BARELY enough pastry to cover them all. The pastry was very thin and holes were easily torn in it, allowing the filling to ooze out. So, if I were to do it again, I’d probably only use 3 breasts, or 4 very small ones. Other than that, this dish turned out great!
- 1 sheet Puff Pastry, thawed
- 1 egg
- 1 tbsp. water
- Ground black pepper
- 4 skinless, boneless chicken breast halves
- 2 tbsp. butter
- 4 oz. garlic & herb spreadable cheese (I used Philadelphia Italian Cheese & Herb Cooking Creme)
- 1/4 cup chopped fresh parsley
- Heat the oven to 400°F. Beat the egg and water together in a small bowl with a fork or whisk.
- Season the chicken with the black pepper. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.
- Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley and 1 chicken breast.
- Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.
- Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.
Source: Pepperidge Farms