Everybody loves chicken, and everybody loves cheese, so why not stuff if all into a flaky puff pastry pocket? The first time I made this for my family, everyone was curious to see what was inside the little puffs of baked dough, so they were thrilled to cut into them and find some of their favorite foods!

An assortment of herbs makes the dish taste so rich and savory, and I promise your kids will devour these in seconds! My favorite part about this recipe is that there’s no food waste or leftovers. I can always cut off the amount of puff pastry that I need and keep the remainder in the freezer or refrigerator for another day.

 

Ingredients:

1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
Ground black pepper (optional)
4 skinless, boneless chicken breasts halves
2 tbsp. butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Instructions:

Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Stir the egg and water in a small bowl with a fork. 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 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 the pastry sheet 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 the edges to seal. Place seam-side down on a baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: Play around with the herbs you use in this recipe! Rosemary, chives, or basil are great ideas.

Recipe and image courtesy of My Family Meal.