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
Puff Pastry Chicken Bundles
Puff Pastry Chicken Bundles
Prep Time
30 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 8 boneless skinless chicken breast halves (about 6 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 40 large spinach leaves
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/2 cup chopped walnuts, toasted
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1/2 teaspoon cold water
Directions
- Preheat oven to 400°. Cut a lengthwise slit in each chicken breast half to within 1/2 in. of the other side; open meat so it lies flat. Pound with a meat mallet to 1/8-in. thickness. Sprinkle with salt and pepper.
- Place 5 spinach leaves on each chicken breast half. Spoon a scant 2 tablespoons of cream cheese down the center of each chicken breast half; sprinkle with 1 tablespoon walnuts. Roll up chicken; tuck in ends.
- Unfold puff pastry; cut into 8 portions. Roll each into a 7-in. square. Place chicken on 1 half of each square; fold other half of pastry over chicken. Crimp edges with fork. Combine egg and cold water; brush over edges of pastry.
- Bake on a greased 15x10x1-in. baking sheet until a thermometer reads 165°, 20-25 minutes.
Nutrition Facts
1 serving: 624 calories, 32g fat (10g saturated fat), 136mg cholesterol, 742mg sodium, 39g carbohydrate (1g sugars, 6g fiber), 44g protein.
