This is a print preview of "Easy Herb Chicken in Pastry" recipe.

Easy Herb Chicken in Pastry Recipe
by Robyn Savoie

Easy Herb Chicken in Pastry

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: Green tossed salad, steamed green beans, baby carrots, Asparagus spears

Wine and Drink Pairings: Pinot Grigio, Riesling, Gewurztraminer, Chardonnay


  • 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.