Chicken in Puff Pastry Recipe
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Chicken in Puff Pastry Recipe

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4.5 14 15
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 496 calories, 30g fat (12g saturated fat), 115mg cholesterol, 571mg sodium, 36g carbohydrate (1g sugars, 5g fiber), 19g protein.


  1. 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.
  2. Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken.
  3. 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.
  4. Bake at 400° for 18-22 minutes or until golden brown. Yield: 4 servings.
Originally published as Puff Pastry Chicken Bundles in Simple & Delicious June/July 2010, p33

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redhen1970 User ID: 4031186 261454
Reviewed Feb. 17, 2017

"Lovely, simple recipe that 8s totally good for company!"

IWantAPersonalChef User ID: 2571472 211858
Reviewed May. 2, 2012

"I haven't made this you cook the chicken first or put it in raw?"

AmyMarch User ID: 365566 130188
Reviewed Apr. 19, 2012

"We loved this recipe! As with some of the others, I changed the filling a bit. I had some spinach dip in the fridge, so for the filling, I stirred some spinach dip into cream cheese. The crunch from the waterchestnuts in the spinach dip really gave the bundles a great texture, which was a hit with my friends. This recipe is a definite keeper that is so easy to change up, depending on what you have in your fridge."

srlegalsec User ID: 1552411 174594
Reviewed Apr. 19, 2012

"question? are chicken tenderloins the same as maybe cut up breasts? and can you use crescent rolls instead of puff pastry? and who makes the spinach and artichoke cream cheese spread?"

zilki User ID: 6349590 174235
Reviewed Dec. 30, 2011

"We love these! Have made them several times. I use different cream cheeses sometimes, but they are always very yummy!"

jensweetser User ID: 4168486 211857
Reviewed Dec. 5, 2011

"I made this recipe tonight using 2 chicken tenders per bundle and garden vegetable reduced fat cream cheese. My husband and I both agree that it's a "make again!" Next time I may try a different kind of cream cheese (chive and onion) or marinated chicken breast tenders."

jicook13 User ID: 5843439 189729
Reviewed May. 24, 2011

"i made these for some girlfriends for lunch and they all loved them, I could not find the spinach and artichoke cream cheese, so i used a spinach and artichoke garlic alfredo spread that i found in the frozen food section"

jaxwilso8 User ID: 5411330 190772
Reviewed Jan. 18, 2011


aug2295 User ID: 4631582 112282
Reviewed Dec. 21, 2010

"Just a question: do you cook the chicken beforehand or bake it in the pastry?"

JamieNoel User ID: 5071215 147528
Reviewed Dec. 7, 2010

"This is my favorite card in the recipe box! I lost it and went crazy searching for it online until I found it. You should definately try it."

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