Chicken in Puff Pastry
By
Cynthia McClain, Indianapolis, Ind.
Puffed pastry stuffed with creamy mushroom chicken
Preparation time
45 minutes
Cooking time
25 minutes
Total time
1 hour, 10 minutes
Yield
8 Servings
Ingredients
1 package puff pastry sheets (frozen, 2 sheets) 4 ounces cream cheese (softened) 3 tablespoons dijon mustard 1 cup fresh mushrooms (sliced) 1⁄2 cup onion (chopped) 1⁄2 cup parsley (chopped) 2 tablespoons oil (divided) 4 boneless, skinless chicken breast (cut in half) salt (to taste) pepper (to taste) thyme (to taste)Instructions
Slightly thaw puff pastry. Combine cream cheese and mustard in small bowl; set aside. Saute mushrooms, onion and parsley in 1 tablespoon oil until soft; set aside. Season chicken with salt, pepper and thyme. Saute chicken in 1 tablespoon oil until brown, approximately 2–3 minutes. Allow to cool slightly.
Unfold one slightly frozen puff pastry sheet on waxed paper. If pastry becomes too thawed while working with it, place in refrigerator for a couple of minutes. Cut pastry into four pieces. Place one piece between two sheets of waxed paper and roll out slightly. Remove top sheet of waxed paper.
To fill puff pastry, place 1–2 tablespoons cream cheese mixture and 1 tablespoon mushroom mixture on the center of the pastry sheet. Place chicken on top of fillings and fold puff pastry over chicken, sealing the seams. Place chicken on baking sheet, seam side down. Continue filling the remaining three pieces with filling and chicken.
Repeat using remaining puff pastry sheet to make a total of 8 servings. Bake at 375 degrees for 25 minutes. Serve warm.
Notes
This can be made ahead and refrigerated. Simply prepare and assemble chicken, but do not bake. Put in oven just before guests arrive, so it finishes baking right at dinner time.
Recipe Type(s)
