Thursday, February 15, 2007

Herbed Chicken in Pastry

So easy and soooo good! No photos this time...use your own imagination!

Herbed Chicken in Pastry

4 boneless chicken breast halves
1 tbsp. butter or margarine
1/2 package (17.3-oz size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz) Alouette Garlic & Herbs Spreadable Cheese
1/4 cup chopped fresh parsley

Season chicken with salt and pepper if desired. (I used Cavender's Greek Seasoning on both sides of the chicken) Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400F.

Unfold pastry on lightly floured surface. Roll into 14" squre and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center or each square. Sprinkle with 1 tbsp. parsley (I omitted this step because I did not have fresh 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. Serves 4.

*The thickest part of my chicken was still pink inside at 25 minutes. I added an extra 10 to the clock and then it was just fine.

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