Chicken Puff Pastry Crowns Recipes

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MEDITERRANEAN PUFF PASTRY CHICKEN



Mediterranean Puff Pastry Chicken image

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Provided by Rose

Categories     World Cuisine Recipes     European     Greek

Time 4h50m

Yield 4

Number Of Ingredients 8

3 tablespoons crushed garlic
1 egg yolk
2 cups chopped fresh spinach
2 boneless skinless chicken breast halves
2 tablespoons basil pesto
⅓ cup chopped sun-dried tomatoes
¼ cup crumbled herbed feta cheese
1 frozen puff pastry sheet, thawed, cut in half

Steps:

  • In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
  • Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 33.6 g, Cholesterol 101.3 mg, Fat 32.6 g, Fiber 2.1 g, Protein 22.4 g, SaturatedFat 9.9 g, Sodium 523.7 mg, Sugar 2.9 g

CHICKEN WELLINGTON (PUFF PASTRY-WRAPPED CHICKEN)



Chicken Wellington (Puff Pastry-Wrapped Chicken) image

This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly -- I always serve this with recipe#149547 drizzled over or on the side of the plate, you will *love* this!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 sheets puff pastry (thawed for about 20 minutes)
8 small boneless skinless chicken breasts, uncooked
2 tablespoons butter
2 tablespoons oil
seasoning salt (can use white salt)
pepper
1 large onion, finely chopped (can use 2 onions)
1 tablespoon fresh minced garlic (optional)
1/2 lb fresh button mushroom, sliced (can increase if desired)
2 tablespoons finely chopped fresh parsley
1 (8 ounce) package cream cheese, softened (you may reduce the amount if desired)
2 tablespoons Dijon mustard
1 egg, slightly beaten

Steps:

  • Season the chicken breast with seasoning salt and pepper on all sides.
  • Heat butter and oil in a skillet.
  • Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
  • To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
  • Stir in parsley.
  • On a floured surface, roll out each puff pastry sheet to a 14-inch square.
  • Cut into four even 7-inch squares (you should have 8 squares total).
  • Place each breast over each puff pastry square.
  • Set oven to 375 degrees.
  • In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
  • Then top with about 2-3 tablespoons mushroom/onion mixture.
  • Brush the edges of each pastry square with water.
  • Wrap pastry around the chicken breast, pressing edges to seal tightly.
  • Place seam-side down on greased baking sheets.
  • Brush the tops with egg wash.
  • Bake for about 20 minutes, or until puffed and golden brown.
  • Serve with mushroom sauce over the Wellington or on the side of the plate.
  • Delicious!

NANCY'S CHICKEN IN PUFF PASTRY



Nancy's Chicken in Puff Pastry image

Chicken breasts with herbed cream cheese, wrapped in puff pastry and baked. A very easy but delicious dish, good for company! This recipe is derived from a dish my mother-in-law makes.

Provided by BURKH007

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 5

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

Steps:

  • 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 540.2 calories, Carbohydrate 18.4 g, Cholesterol 118.6 mg, Fat 37.8 g, Fiber 0.8 g, Protein 33.4 g, SaturatedFat 16.9 g, Sodium 556.8 mg, Sugar 4 g

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

You'll never believe a dish this scrumptious, comforting and impressive-looking could be made with just five ingredients! It offers such an easy way to entertain friends. -Gina Hobbs, Tifton, Georgia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 8

4 chicken tenderloins
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup spreadable spinach and artichoke cream cheese
4 slices Muenster cheese, halved
1 egg
1 tablespoon water

Steps:

  • Sprinkle chicken with salt and pepper; set aside. On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. , Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken., Whisk egg and water; lightly brush over edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Place seam side down on a greased baking sheet; brush with remaining egg mixture. , Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 496 calories, Fat 30g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 571mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 5g fiber), Protein 19g protein.

CHICKEN IN PUFF PASTRY



Chicken in Puff Pastry image

Make and share this Chicken in Puff Pastry recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 32m

Yield 4 serving(s)

Number Of Ingredients 7

4 ounces cream cheese, softened
1/4 cup packed fresh basil leaf
2 cloves garlic, minced
1/8 teaspoon salt
1 package frozen puff pastry, thawed
4 boneless skinless chicken breast halves
1 egg, well-beaten

Steps:

  • Heat oven to 430 degrees F.
  • Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
  • Unfold both pieces of pastry carefully.
  • Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
  • Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
  • Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
  • Place chicken breast over, skinned side down.
  • Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
  • Trim away excess pastry leaving pinched overlap.
  • Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
  • Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
  • Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

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