Herbed Chicken In Pastry Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
• Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
• Bake for 12 to 15 minutes, until golden brown.

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.

Steps:

• Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk.
• Season the chicken with the black pepper, if desired. 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.
• Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch or whipped cream.

Steps:

• Season chicken with salt and pepper.
• melt butter in skillet.
• Add chicken and cook until browned.
• Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
• Thaw pastry sheet for 30 minutes at room temperature.
• Mix water and egg.
• Preheat oven to 400.
• Unfold pastry on lightly floured surface.
• Roll into a 14 inch square and cut into 4 (7") squares.
• Spread about 2 Tbs of the Cheese spread down the center of each square.
• Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
• Top with cooled chicken.
• Brush edges with egg mixture.
• Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet. Brush lightly with egg mixture.
• Bake 25-30 minutes or util golden.
• I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn't find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.

Steps:

• Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minute or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minute Mix egg and water. Preheat oven to 400*F.
• Unfold pastry on lightly flourd surface. foll into 14" square and cut into 4(7") 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.

Steps:

• Season chicken with salt and pepper.
• Melt butter in skillet and add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.
• Thaw pastry sheet at room temperature 30 minutes. Mix egg and water, set aside.
• Preheat oven to 400°F.
• Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") square.
• Spread about 2 tbsp of cheese spread in center of each square.
• Sprinkle with 1 tbsp 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.

Steps:

• Defrost puff pastry in fridge according to box instructions. Let sit at room temperature for 1/2 hour before beginning recipe. Defrost chicken tenders. Preheat oven to 400 degrees.
• Roll out sheet of puff pastry on cutting board. Slice each sheet into four equal squares, making eight squares altogether.
• Lay tenders diagonally across each square. Spoon two tablespoons cheese spread on top of each tender.
• Cut each stalk of asparagus in half and lay two halves on top of each tender.
• Fold two opposite corners of pastry over chicken, asparagus, and cheese, sort of like pigs in a blanket. Chicken should be exposed at each end.
• Lay on greased cookie sheet (use parchment if you like), spacing by at least one inch. Use pastry brush to coat tops with butter. Sprinkle delicately with parmesan.
• Bake 20 minutes or until chicken is fully cooked. Optional: broil for a minute or two to make pastry even crisper.