Puff Pastry Chicken Bundles Recipes

Steps:

• 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.

Steps:

• Heat oven to 430 degrees F.
• Combine cheese, basil, garlic, salt and pepper in processor until smooth and basil is finely chopped.
• Unfold both pieces of pastry carefully.
• Roll out on lightly-floured surface to 14 x 10 inch rectangle about 1/8 inch thick.
• Cut in half crosswise into 7 x 10 inch rectangle; repeat with second sheet of pastry.
• Spread ¼ of cheese mixture lengthwise, in approximate size of chicken breast, across center of each rectangle.
• Place chicken breast over, skinned side down.
• Lift long sides of pastry to meet in center over top of chicken; pinch overlap and short ends to enclose chicken snuggly.
• Trim away excess pastry leaving pinched overlap.
• Arrange seam side down, 2 inches apart, on a greased baking sheet; brush generously with beaten egg.
• Bake until puffed and golden and chicken is cooked through, 18-22 minutes.
• Note: Using Boursin Cheese in this recipe in place of the cream cheese is very nice, too.

Steps:

• Season the chicken breast with seasoning salt and pepper on all sides.
• Heat butter and oil in a skillet.
• Brown the breasts on all sides until almost completely cooked through; transfer to a plate.
• To the same skillet add in onions, garlic and sliced mushrooms; saute until the mushrooms lose their moisture and the onions are tender.
• Stir in parsley.
• On a floured surface, roll out each puff pastry sheet to a 14-inch square.
• Cut into four even 7-inch squares (you should have 8 squares total).
• Place each breast over each puff pastry square.
• Set oven to 375 degrees.
• In a small bowl combine the softened cream cheese with mustard, then spread over EACH breast.
• Then top with about 2-3 tablespoons mushroom/onion mixture.
• Brush the edges of each pastry square with water.
• Wrap pastry around the chicken breast, pressing edges to seal tightly.
• Place seam-side down on greased baking sheets.
• Brush the tops with egg wash.
• Bake for about 20 minutes, or until puffed and golden brown.
• Serve with mushroom sauce over the Wellington or on the side of the plate.
• Delicious!

Steps:

• 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. Cover with plastic wrap; pound with a meat mallet to 1/8-in. thickness. Remove plastic wrap. Sprinkle with salt and pepper., Place five 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 eight portions. Roll each into a 7-in. square. Place chicken on one 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.

Steps:

• Set oven to 350°F.
• Grease a 15x10-inch baking pan.
• Cut a lengthwise slit in each chicken breast to within 1/2-inch of the other side; open breast so it lies flat.
• Cover with plastic wrap; pound to flatten to 1/8-inch thickness.
• Remove plastic wrap.
• Sprinkle salt and pepper over chicken.
• In a saucepan, bring 1-inch 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 tbsp cream cheese down the center of each chicken breast; sprinkle with walnuts.
• Roll up chicken, and tuck in the ends.
• Unroll puff pastry; cut into eight portions.
• Roll each into an 8x7-inch rectangle.
• Combine egg and cold water; brush over edges of puff pastry.
• Place the chicken at one short end; roll up tightly, tucking in ends.
• Place on prepared baking sheet.
• Bake at 350°F for 25-30 minutes, or until golden brown.

Steps:

• Preheat oven to 400 degrees F.
• Season the chicken with salt, pepper and rosemary. Cut each piece of chicken in half across the breast giving you 8 equal portions. Heat the oil in a nonstick skillet over medium-high heat. Lightly brown the chicken on both sides, 5 minutes total. Remove from heat.
• Line a baking sheet with parchment paper. Cut pastry into 8 pieces. Place a piece of cheese on each pastry square and top with spoonfuls of fig preserves and the chicken pieces. Pinch and seal the dough up and over the meat and cheese, seal with egg wash, flip the pastry packets over and brush the tops with remaining egg wash. Bake 12 to15 minutes, until golden.
• For entree portions, simply leave chicken breast whole and cut the pastry into quarters. Trim off excess dough and use it to decorate the pastry with small cut outs such as heart shapes.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each into two 10x6-in. rectangles. Place a salmon fillet in the center of each rectangle. , Beat egg and water; lightly brush over pastry edges. Bring opposite corners of pastry over each fillet; pinch seams to seal tightly. Place seam side down in a greased 15x10x1-in. baking pan; brush with remaining egg mixture. , Bake until pastry is golden brown, 25-30 minutes. In a small bowl, combine the cucumber, sour cream, mayonnaise, dill and salt. Serve with bundles.

Steps:

• Preheat broiler.
• Place chicken breasts on baking sheet and season with salt and pepper.
• Broil until almost cooked through, about 4 minutes per side.
• Chill until cool, about 30 minutes.
• Preheat oven to 375^F.
• In a large nonstick saucepan, saute spinach over medium heat until just wilted, about 3 minutes.
• Transfer to a bowl.
• In the same skillet, melt butter over medium high heat and add shallots.
• Saute until tender, about 3 minutes.
• Add all of the mushrooms and saute until beginning to soften, about 2 minutes.
• Add wine and tarragon and simmer until almost all of the liquid has evaporated, about 7 minutes.
• Season and cool.
• Oil a large heavy baking sheet.
• Roll out each sheet of puff pastry to 12 inch squares.
• Cut each square in half crosswise to form four 12x6 inch rectangles.
• (If the chicken breasts are large, either cut to fit the pastry or roll out the pastry into larger squares.) Place chicken breasts crosswise at the short end of the rectangle.
• Spoon the spinach on top of chicken.
• Spoon mushroom mixture on top of spinach.
• Fold long sides of rectangle over chicken and roll up jellyroll style.
• Pinch edges to seal.
• Brush pinched edges with beaten egg.
• Place pastries seam side down on prepared baking sheet.
• Brush with beaten egg.
• Bake until golden brown, about 25 minutes.
• Place on plates and spoon sauce over.
• For the Madeira Sauce: In a medium saucepan, melt butter over medium high heat.
• Add minced shallots and saute until golden, about 3 minutes.
• Add both broths and the 1/2 cup Madeira.
• Boil until reduced to sauce consistency, about 15 minutes.
• Strain into small saucepan and add additional tablespoon of Madeira.
• Season.
• The sauce can be prepared well in advance and kept covered in the refrigerator.

Steps:

• Lightly grease an 11 x 7-inch baking dish (if you are making 8 chicken pastries use a 13 x 9-inch baking dish).
• In a skillet melt the butter with oil.
• Season the chicken with salt and pepper, and cook until browned on both sides (about 8 minutes per side) then refrigerate for 20 minutes.
• Set oven to 400 degrees.
• Unfold the pastry sheet and thaw at room temperature for 30 minutes.
• Roll out to a 14-inch square.
• Cut into 4 (7-inch) squares.
• Spread about 2 teaspoons Dijon mustard on the bottom of each square, then top with 1 slice of ham, then one (or two slices Swiss cheese.
• Place the browned chicken breast over the cheese.
• In a small bowl whisk together the egg and cold water, then brush the edges of the squares with the egg mixture.
• Fold the corners to center on top of the chicken, then seal the edges.
• Place seam-side down in preaped baking dish.
• Brush the tops with egg mixture.
• Bake for about 25 minutes, or until golden brown.

Steps:

• Flatten chicken breasts evenly; sprinkle with salt and pepper. On a lightly floured surface, roll pastry sheet into a 14-in. square. Cut into four squares. Place a chicken breast in the center of each square; top each with cheese and pear slices., Lightly brush pastry edges with egg. 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. , Bake at 400° for 20-25 minutes or until golden brown and a thermometer reads 170°., In a small microwave-safe bowl, combine preserves and vinegar. Microwave, uncovered, on high for 20-25 seconds or until melted. Serve with bundles.