This Herbed Chicken in Pastry recipe is a variation of the classic beef Wellington. And I am so thrilled to share with you another fancy way to serve chicken breast that will wow your family and friends. This delicious entrée features juicy chicken breasts enriched by the flavor of herbed cream cheese and wrapped in tender puff pastry.
My recipe starts with chicken breasts cooked in butter. The spices required for cooking them are easy. All you need is freshly ground black pepper. To top things off, wrap cooked chicken breast halves in puff pastry. To add a piquancy, use spreadable cheese blended with aromatic herbs and garlic. This chicken is perfect served up with a sauté of green beans alongside.
To make the Herbed Chicken in Pastry, you will need the following ingredients:
Season 4 chicken breast halves with freshly ground black pepper.
In a large skillet, heat 2 tablespoons butter and cook chicken until browned on both sides, about 10 minutes.
Transfer to a plate, cover and refrigerate for 15 minutes.
Preheat the oven to 400 °F.
Meanwhile, in a small bowl, whisk 1 egg and 1 tablespoon water.
Roll out the pastry sheet into a 14-inch square and then cut into 4 equal squares.
In the center of each pastry square, spread about 2 tablespoons cheese and top with 1 tablespoon chopped parsley and 1 chicken breast.
Brush sides of puff pastry with the egg wash. Fold the corners over the chicken and pinch the seams together.
Place the pastries onto a lined baking sheet seam-side down and brush with the egg wash.
Bake for 25-30 minutes or until the pastry is puffed and golden brown.
Let cool on the baking sheet for 10 minutes before serving and enjoy.
Looking for a savory dish that is quick from bake to serve? Give this Herbed Chicken in Pastry recipe a try! And please come back to leave a comment below.
Great recipe! Thanks for sharing!
