PEPPERIDGE FARM HERBED CHICKEN IN PASTRY
Steps:
- 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.
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Solo Wise 38 Udochi
[email protected]The pastry was too thick. I would roll it out thinner next time.
SS SUJON KHAN
[email protected]This recipe was a waste of time and money. I would not recommend it to anyone.
Owethu Mbhele
[email protected]The chicken was a bit dry, but the pastry was delicious. I would try this recipe again, but I would cook the chicken for a shorter amount of time.
Nuralam Hassan
[email protected]This recipe was a bit too complicated for me. I would not recommend it to beginner cooks.
Beverly Andrews
[email protected]I'm not a huge fan of chicken, but I really enjoyed this recipe. The chicken was cooked perfectly and the pastry was flaky and delicious.
Jerry Uzosike
[email protected]This recipe is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
Usman Khadim
[email protected]I love this recipe because it's so versatile. I can use different herbs and spices to create a different flavor profile each time. It's also a great way to use up leftover chicken.
Abdul Rasheed Attari Rizvi
[email protected]This recipe is a keeper! It's easy to make and the results are always delicious. I've made it for my family and friends many times and they all love it.
Atif Gg
[email protected]OMG! This recipe is amazing! The chicken is so juicy and the pastry is so flaky. I will definitely be making this again and again.
Saphire Copeland
[email protected]This recipe was a waste of time and money. I would not recommend it to anyone.
Moni Shahi
[email protected]The pastry was too thick. I would roll it out thinner next time.
Addison Steeves
[email protected]The chicken was bland. I would add more herbs and spices next time.
Benjamin Rodda
[email protected]This recipe was a bit too complicated for me. I would not recommend it to beginner cooks.
Anders R.
[email protected]The chicken was a bit dry, but the pastry was delicious. I would try this recipe again, but I would cook the chicken for a shorter amount of time.
Irikpo Thankgod
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Jessica Maker
[email protected]I'm not a big fan of chicken, but I really enjoyed this recipe. The pastry was crispy and the chicken was moist and flavorful.
Suleman Saleem
[email protected]This was the perfect comfort food for a cold winter night. The chicken was so tender and the pastry was so flaky. I will definitely be making this again.
Isaac Bodom
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the chicken and pastry. I highly recommend this recipe.
Damuru David
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the pastry was flaky and golden brown. I will definitely be making this again.