Puff pastry-wrapped chicken breasts cooked with herbed cream cheese. A tasty dinner that’s simple to prepare and great for company! This recipe was adapted from something my mother-in-law used to cook.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1 (8 ounce) package cream cheese with chives
- 4 puff pastry shells
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
- Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
- Bake for 12 to 15 minutes, until golden brown.
Nutrition Facts
| Calories | 540 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 17 g |
| Sodium | 557 mg |
| Sugars | 4 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
As is we gave it a 3 star but we want to try with some changes & see if it’ll be more for our taste. We decided to use mushrooms, garlic power, little tarragon & possibly some type of mixed cheddar cheese. Otherwise we’d use herb de provence for flavor.
Delicious combination of flavors. I used leftover chopped rotisserie chicken and mixed withthe cream cheese and a bit of shredded Monterey Jack and sour cream I needed to use up. My very picky seven year old gave this one a thumbs up.
My mother and I made this for a quick lunch one day. It was easy and good, if not particularly remarkable.
This was suprisingly good & super easy! My boyfriend says its a keeper. I cooked the chicken partially before wrapping in pastry, added garlic & cooked for 20 mins @ 425. Maybe next time we will try Marinating the chicken over night.
I made these, then tweeked it to our liking second time around. I rated it on the recipe as is, but we like “ours” 5 stars. I cubed and cooked the chicken, then stuffed the pastry w/ chicken, boursin (or allouette) and cooked, dried spinach. DELICIOUS!
This was top notch! I made it this in my tiny dorm room kitchen and me and my roommates loved it! I couldn’t find chive flavored cream cheese so i substituted it for garden vegetable cream cheese and it was BOSS.
We all loved this!
I got this recipe from the puff pastry box. The only difference was that that recipe called for garlic and herb cheese spread, rather than flavored cream cheese. I cooked my chicken almost through, and then wrapped in the puff pastry. I plan on making this again, although next time I might try crescent roll dough instead.
This was amazing, i will defiantly cook this again.
It was really good. Based on other reviews, I fully cooked the chicken and seasoned it liberally to make sure there was lots of flavor (some people said it was bland). I think I may have over cooked the chicken, so next time I’ll try to be more careful about that. I added green onions and spinach inside as that is what I had on hand. Also, because there were a lot of kids around, I cut each chicken breast into fourths and wrapped smaller “packages.” Great! I will make again. Very versatile.
this was YUMMY! I added sauteed onions and used a rolled out puff pastry sheet instead of the shells. Turned out fantastic though I did have to cook it a little longer.
This was great! I took some suggestions from others and cooked the chicken entirely prior to putting it in pastry shell. I diced it and sauteed it with some garlic, onions, mushrooms and spinach. This was a great new twist on chicken for dinner!
Delicious!! As a cautionary tale, however, I should mention some of my failed modification attempts: I cubed the chicken before cooking, hoping that would cut down on the time, but then when I went to wrap up the pastries I couldn’t exactly spread the cream cheese on the chicken, so I just put a dollop on each, assuming it would melt and spread out in the oven. It doesn’t! So next time I will spread it out on the other side of the puff pastry before I fold it over (I cut the sheets into triangles to make little turnovers). Still tasted fantastic, though. I found baking 30 min at 400 browned them perfectly in my oven. An easy way to make something that seems so fancy! I made a double batch using a “family pack” of chicken breasts, two packages of puff pastry sheets, but just one pkg. of cream cheese, and I put the other 4 pastries (unbaked) in the freezer for another quick meal!
I decided to do some modifications and boy is this TASTY! I had phyllo dough on hand, so I laid out a few layers, brushed with melted butter, put balls of stuffing evenly apart then layered more phyllo on top, pressed together between the stuffing and cut to form what looked like ravioli pastries. Also, the changes I made to the stuffing were DELICIOUS!!!! I boiled and shredded chicken breast, and mixed it with sauteed mushrooms and garlic. I didn’t have herbed cream cheese so I added sliced green onion to neufchatel. I baked the pastries as directed and the results are WONDERFUL! My husband loves them and I like how it’s something different than the ‘old usual.’
I felt there was WAY too much cream cheese in each of the puffs. BTW, I also cooked the chicken all the way through before putting them in the oven.
Very rich but wonderful if made as directed!! Super easy too.
This is a great recipe– it is now a regular in our house. I cook it longer at lower temperature, otherwise the pastry burns before the chicken cooks through–darn growth hormones! Aside from the cook time, the recipe is perfect. Wonderful flavor and very hearty!
Very good dish! Easy to make. The only change I would make would be to use puff pastry sheets rather than shells as they would be easier to work with. The shells barely covered the chicken and I had to dice the chicken which worked out better. I might add a little garlic to the chicken as well before putting the creme cheese in.
Fantastic but Jeff didn’t like the pastry.
The idea is great, but this recipe does have one error. Puff pastry SHEETS should be used, if you’re going to roll it out — not SHELLS! OR, this is how I did it: 1. Bake puff pastry shells (following directions on box). 2. Cut chicken into pieces and cook in skillet with oil & salt & pepper. 3. Combine cooked chicken with cream cheese (I used regular cream cheese plus fresh chives). 4. Fill shells with chicken/cream cheese mixture. 5. Pop them back in the oven for a few minutes to make sure they’re nice and hot. DELISH!!
My 4 year old son said this was the best dinner he has ever had. It was delicious! It doesn’t make as good of leftovers, so next time I will half the recipe.