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Puff Pastry Chicken Bundles

 Puff Pastry Chicken Bundles
Inside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion. -Brad Moritz, Limerick, Pennsylvania
8 ServingsPrep: 30 min. Bake: 25 min.


  • 8 boneless skinless chicken breast halves (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 40 large spinach leaves
  • 2 cartons (8 ounces each) spreadable chive and onion cream cheese
  • 1/2 cup chopped walnuts, toasted
  • 2 sheets frozen puff pastry, thawed
  • 1 egg
  • 1/2 teaspoon cold water


  • Cut a lengthwise slit in each chicken breast to within 1/2 in. of the
  • other side; open meat so it lies flat. Cover with plastic wrap;
  • pound to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle
  • salt and pepper over chicken.
  • In a small saucepan, bring 1 in. of water to a boil; add spinach.
  • Cover and cook for 1-2 minutes or until wilted; drain. Place five
  • spinach leaves on each chicken breast. Spoon 2 tablespoons of cream
  • cheese down the center of each chicken breast; sprinkle with
  • walnuts. Roll up chicken and tuck in ends.
  • Unroll puff pastry; cut into eight portions. Roll each into an 8-in.
  • x 7-in. rectangle. Combine egg and cold water; brush over edges of

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Puff Pastry Chicken Bundles (continued)

Directions (continued)

  • pastry. Place chicken at one short end; roll up tightly, tucking in
  • ends.
  • Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at
  • 350° for 25-30 minutes or until meat is no longer pink. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 491 calories, 31 g fat (11 g saturated fat), 66 mg cholesterol, 679 mg sodium, 39 g carbohydrate, 6 g fiber, 14 g protein.