Chicken in Puff Pastry

Name: Chicken in Puff Pastry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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

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

Originally published as Chicken Tenderloins Baked in Puff Pastry in Simple & Delicious June/July 2010

Reviews

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Average Rating:

pinkbuddy

Mar 28, 2018

Everyone loves this...and NO ONE will believe me when I tell them that I made it.
Jake

Mar 8, 2018

I puff my kids
redhen1970

Feb 17, 2017

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

May 2, 2012

I haven't made this yet...do you cook the chicken first or put it in raw?
AmyMarch

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

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

Dec 30, 2011

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

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

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

Jan 18, 2011

Amazing!!