Campbells Kitchen Apricot Chicken En Croûte Recipes

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APRICOT CHICKEN EN CROûTE



Apricot Chicken En Croûte image

Make and share this Apricot Chicken En Croûte recipe from Food.com.

Provided by Alley Barbie

Categories     < 60 Mins

Time 35m

Yield 8 , 8 serving(s)

Number Of Ingredients 12

1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets)
1 egg
1 tablespoon water
4 ounces cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh gingerroot
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches-long
8 boneless skinless chicken breast halves
1/2 cup swanson chicken stock

Steps:

  • Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400°F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
  • Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
  • Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
  • Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
  • Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
  • Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
  • Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.

Nutrition Facts : Calories 617.2, Fat 31.2, SaturatedFat 9.9, Cholesterol 134.5, Sodium 820.3, Carbohydrate 48.2, Fiber 1.9, Sugar 11.5, Protein 36.2

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