Pastry wrapped chicken breast - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

Pastry wrapped chicken breast

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This is a different way to prepare chicken other than roasting, baking or frying. It is quick also very easy and the ingredients can be changed to suit your taste. It would also be great for lunch or dinner, enjoy!


4 med to lrg size chicken breast, skinless boneless
2 oz each -1/3 less fat cream cheese, goat cheese or blue cheese
2 strips cooked bacon, crumbled
2 tbsp. flat-leaf parsley, coarse chopped
1 green onion chopped

¼ tsp. smoked paprika
Salt and pepper, plus extra
2 frozen puff pastry sheets, thawed cut in half
1 large egg, beaten with a little water

Additional items: Baking sheet Parchment paper pastry brush


Preheat oven to 400 degrees.

Wash chicken breast and pat dry with paper towels, cut deep slits down the center of each breast then cover and set aside.

Place the next six ingredients in a small mixing bowl stir to combine make sure to mix well. Remove thawed puff pastry from wrapper, cut the two sheets in half making four even pieces. Working with one at a time use a rolling pin to slightly flatten the puff pastry and make it a little larger to cover the chicken breast. Next open the slit and stuff with the cream cheese mixture about two tablespoons more or less per piece. Place the chicken breast stuffed side down on the pastry. Season each breast with salt and pepper and brush the edge of the pastry with egg wash and fold over as if wrapping a present. Repeat steps with remaining ingredients. Place each finished piece seam side down on parchment lined baking sheet and brush tops with remaining egg wash and use a fork to poke holes once in top to vent during cooking. Place in 400 degree preheated oven and bake for 30 to 35 minutes remove and let rest for about 5 minutes befor serving.

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