Tuesday, April 14, 2009

Try some puff pastry for a change

Herbed Chicken in Puff Pastry
  • 2-3 large skinless, boneless chicken breasts, cooked and shredded (I used chicken from a rotisserie chicken)
  • 1/2 pkg Pepperidge Farm Puff Pastry Sheets (1 sheet)
  • 1 egg
  • 1 T. water
  • 1 container (4 oz.) garlic & herb spreadable cheese (I found this in the cheese section, Philadelphia brand..the other flavors would work too)
  • 1/4 c. chopped fresh parsley

  1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400.
  2. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T. of the cheese spread in center of each square. Sprinkle with 1 T. 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.
  3. Bake 25 min. or until golden.
These were good. It was fun to use puff pastry- I hadn't ever used it before. It's located in the freezer section by the whipped topping and ice cream (well, at my store). Definitely don't skimp on the cheese spread...it adds a lot of flavor. It will be fun to experiment with some more recipes with this pastry, desserts too. I liked the flakiness and flavor. Very fun!

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