• Easy Herb Chicken in Pastry

    1 vote
    Easy Herb Chicken in Pastry
    Prep: 30 min Cook: 25 min Servings: 4
    by Robyn Savoie
    381 recipes
    What a great company entree! Chicken breasts top an herb cream cheese base before being wrapped in puff pastry. While they bake, toss a green salad together and serve with a white wine. This recipe uses store bought pastry and spreadable cheese. If you're feeling adventurous, make your own puff pastry. I provided a link to a great recipe below. For the cheese spread, blend 4 ounces of softened cream cheese and your favorite herbs.


    • 4 Each Skinless, Boneless Chicken Breasts
    • 2 Tbsp. Butter or Margarine
    • 1 Sheet Pepperidge Farms Puff Pastry
    • 1 Large Egg
    • 1 Tbsp. Water
    • 4 Oz. Container Garlic and Herb Spreadable Cheese
    • 1/4 Cup Chopped Fresh Parsley


    1. Season chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken, let rest until room temperature; 30 - 45 minutes. Note: This step can be prepared 24 hours in advance. Cover and refrigerate; remove and allow chicken to come to room temperature.
    2. Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400°F.
    3. Unfold pastry on lightly floured surface. Roll into 14-inch square and cut into 4 (7-inch) squares. Spread about 2 tablespoons of the cheese spread in center of each square. Sprinkle with 1 tablespoon parsley and top with cooled chicken.
    4. 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.
    5. Bake 25 minutes or until golden.

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    • judee
      Love the presentation.
      • Robyn Savoie
        Robyn Savoie
        Thank you Judee.
      • ShaleeDP
        This looks great. nice recipe to follow
        • Robyn Savoie
          Robyn Savoie
          Thank you Shalina.
        • Martha A. Cheves
          Martha A. Cheves
          Your suggestions are wonderful. I'll be making this in the near future, posting it and giving your site credit. Thank you.
          • Martha A. Cheves
            Martha A. Cheves
            Robyn, I have a question that I hope you can answer for me. Whenever I make any kind of crusted or wrapped chicken the bottom ends up soggy from the drainage of the chicken. Do you have a cure for this? I would love to give this recipe a try and know I will love it.
            • Robyn Savoie
              Robyn Savoie
              I heard of this problem and completely understand. I found this in cookbook my mom had for awhile and make it somewhat frequently. This is the only recipe I ever wrapped in a crust/pastry. Didn't seem to have that problem with this one.

              Basically, I allow the chicken to cool to room temperature before following the rest of instructions. I found the chicken to be a little to warm after 15 minutes. With all the wonderful butter in the pastry, I didn't want it melting before placing in the oven. I'll adjust the directions to my adaptation to make it clear.

              One last thing...Sometimes it may appear your loosing juice in the pan, I think it's more the spread leaking out just a bit. Another tip, I wonder if it would help by preheating the pan in the oven. Which would flash toast the bottom a bit.

              Try this and see.

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