Delicious! This chicken looks very elegant and feels fancy. I made this to feed 4 people, but it would be really easy to make for 8 (or any multiple of 4).1 sheet thawed Puff Pastry (1/2 of a 17.3oz package of Pepperidge Farm Puff Pastry)
1 egg
1 tablespoon water
black pepper
4 boneless skinless chicken breast halves (about 1 pound)
2 tablespoons butter
1 container spreadable garden vegetable cream cheese
- Heat oven to 4oo. Beat egg and water in a small bowl.
- Heat butter in a skillet until melted. Season chicken with black pepper and cook in butter until well-browned on both sides. Put chicken on plate; cover and let cool in fridge for at least 15 minutes.
- Unfold pastry sheet on lightly floured surface. Roll into a 14-inch square. Cut into 4 equal squares.
- Spread about 2 tablespoons cream cheese on each square. Top each square with one piece of chicken. Brush the edges of the squares with egg mixture. Fold corners of squares over chicken and press to seal. Places pastries seam-side down on a baking sheet. Brush pastries with egg mixture.
- Bake 25 minutes or until pastries are brown. Let pastries cool 10 minutes on baking sheet.
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