Page 72 - cookbook1

Chicken Puff Pastry

• 1/2 of a 17.3-ounce • 4 skinless, boneless
package Pepperidge chicken breast halves
Farm® Puff Pastry (about 1 pound)
Sheets (1 sheet), • 2 tablespoons butter
thawed • 1 container (4 ounces)
• 1 egg garlic & herb
• 1 tablespoon water spreadable cheese
• Ground black pepper • 1/4 cup chopped fresh
(optional) parsley
Procedure
1. Heat the oven to 400°F. Beat the egg and water in a small
bowl with a fork or whisk.

2. 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.

3. Unfold the pastry sheet on a lightly floured surface. Roll the
pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.

4. 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.

5. Bake for 25 minutes or until the pastries are golden brown. Let
the pastries cool on the baking sheet for 10 minutes.

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