Pepperidge Farm Herbed Chicken in Pastry

This amazing dish is elegant enough to serve to guests, but it also
makes a special meal the whole family will enjoy!

Pepperidge Farm Herbed Chicken in Pastry
from Campbell's Kitchen

Thaw Time: 40 min. Prep Time: 20 min. Bake Time: 25 min. Chill Time: 15 min.

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

Directions:
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.
 Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil
and goddess dressing. For dessert serve coffee ice cream with
butterscotch sauce and whipped cream. Serves 4.

Kitchen Clip:
You can prepare the pastries earlier in the day, place them on the
baking sheet, cover and refrigerate. When ready to bake, uncover, brush
with egg mixture and bake as directed.
Received on Wed Jan 21 14:22:49 2009