Ingredients:
4 boneless skinless chicken breast halves
salt & pepper
1 tablespoon butter
1 puff pastry sheets ( 1/2 package)
1 eggs
1 tablespoon water
1 (4 ounce) containers of flavored spreadable cheese
1/4 cup fresh parsley, chopped
4 fresh mushrooms, sliced thin
4 teaspoons bacon bits
Directions:
Season chicken with salt and pepper.
melt butter in skillet.
Add chicken and cook until browned.
Remove chicken and let cool 10 minutes, then cover and chill for 15 minutes to over night.
Thaw pastry sheet for 30 minutes at room temperature.
Mix water and egg.
Preheat oven to 400.
Unfold pastry on lightly floured surface.
Roll into a 14 inch square and cut into 4 (7″) squares.
Spread about 2 Tbs of the Cheese spread down the center of each square.
Sprinkle with parsley. Top that with the slices from one mushroom, and the Real Bacon Bits.
Top with cooled chicken.
Brush edges with egg mixture.
Fold each corner to center on top of the chicken and seal edges. Place seam side down on baking sheet. Brush lightly with egg mixture.
Bake 25-30 minutes or util golden.
I used the Alouette brand Spinach and Artichoke cheese spread, it originally called for Garlic & Herb but I couldn’t find that. I also used my P.Chef baking sheet. This recipe lends itself to a lot of possibilities for tweaking, but try it as written the first time.
Servings: 4
Time preparation: 20 min.
Time total: 45 min.