Recipe Background
Cheesy, creamy, and with the perfect amount of crunch — Chicken Puff Pastry is a wonderful addition to your holiday menu or the ideal cozy weeknight meal! This recipe will be ready to wow your taste buds in only 35 minutes, and you can serve it as a mouthwatering entrée or a hearty appetizer. The spinach and artichoke cream cheese pairs perfectly with the meatiness of the chicken, and the puff pastry surrounds the mixture in flaky, buttery goodness. Chicken Puff Pastry will have you thinking about seconds after the first delectable bite!
Cheesy, creamy, and with the perfect amount of crunch — Chicken Puff Pastry is a wonderful addition to your holiday menu or the ideal cozy weeknight meal! This recipe will be ready to wow your taste buds in only 35 minutes, and you can serve it as a mouthwatering entrée or a hearty appetizer. The spinach and artichoke cream cheese pairs perfectly with the meatiness of the chicken, and the puff pastry surrounds the mixture in flaky, buttery goodness. Chicken Puff Pastry will have you thinking about seconds after the first delectable bite!
Ingredients
- 4 chicken tenderloins
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- flour to taste, for dusting a work surface
- 1/2 (17.3-ounce 2-count) package frozen puff pastry, thawed, remaining puff pastry reserved for another use
- 1/2 cup spreadable spinach and artichoke cream cheese
- 4 slices Muenster cheese halved
- 1 egg
- 1 tablespoon water
Directions
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken tenderloins with the salt and the pepper. Set it aside.
- Using the flour, a lightly dust a flat surface, then roll out the puff pastry into about a 14-inch square.
- Cut the puff pastry into 4 squares.
- Spoon about 2 tablespoons of the cream cheese into the center of each of the pastry squares.
- Top the cream cheese on each of the pastry squares evenly with the Muenster cheese and the chicken tenderloins.
- Mix together the egg and the water using a whisk.
- Lightly brush over the edges of the puff pastry with the egg wash.
- Bring the opposite corners of each of the pastry squares over the filling, pinching the seams to seal the pockets.
- Put the seam-side of the pastry down onto a greased baking tray, and brush the tops with the remaining egg mixture.
- Bake the puff pastries until golden-brown, about 18-22 minutes.
- Serve hot!
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