Cheese Stuffed Chicken Breasts Wrapped in Puff Pastry

Our family has been happily dining on 'stuffed chicken' of various kinds for the past 20 years. One of our favorite 'basic' idea's which I change depending on the ingredients we have on hand and what I'm in the mood for.

While the kids and I love stuffed chicken breasts with a simple mushroom sauce, sometimes my non-sauce and non-gravy husband prefers something a little less adorned by sauce. No problem. Breaking out the puff pastry, you can wrap them, bake them, and serve them for an elegant yet delicious main dish. Pepperidge Farm's recipe isn't quite like mine but very, very similar. The photo is theirs.

Cheese Stuffed Chicken in Puff Pastry

1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 (4-ounce) container cream cheese with chives
6 skinned and boned chicken breast halves
Salt and pepper
1 large egg
1 tablespoon water

Unfold pastry sheets, and roll each sheet into a 14- x 12-inch rectangle on a lightly floured surface. Cut 1 sheet into 4 (7- x 6-inch) rectangles; cut second sheet into 2 (7- x 6-inch) rectangles. Spread pastry evenly with cheese, leaving a 1/2-inch border around edge.

Season the chicken with salt and pepper, and place in center of each pastry. Lightly moisten pastry edges with water. Fold ends over chicken; then fold the sides over, pressing to seal. Place each bundle seam side down, on a lightly greased baking sheet.

Whisk together egg and 1 tablespoon water; brush mixture over chicken bundles. Cover and refrigerate up to 24 hours, or bake immediately. Bake at 400° on lower oven rack 25 minutes or until golden brown.Print Friendly and PDF