Herbed Cream Cheese Chicken in Pastry

Standard

Herbed Cream Cheese

I love that herbed cream cheese blend marketed by Rondole and others.  I came up with this recipe to mimic it.

Soften for 20 sec. in microwave:

8 oz cream cheese.

Add and mix together:

1 TB garlic minced

1 tea. Worcestershire sauce

1/4 cup fresh herbs like basil, rosemary or thyme (or 1 TB dried Herbs de Provence or Italian blend)

Mix together and chill.  Serve with crackers or use to make Herb Chicken in Pastry Below:

Herbed Chicken in Pastry

4 boneless, chicken breast halves cooked

1 Sheet frozen puff pastry

1 egg

1 TB water

1/2 recipe Herbed cream cheese above or Rondole

Thaw pastry sheets 30 min.  Unfold and cut into 4 squares.  Spread about 2 TB of the Herbed cheese in the center of each square.  Top cheese with a cooked chicken breast.  Mix egg and water.  Brush the squares with it.  Fold the corners of the pasty over one another and press to seal edges.  Place seam-side down on baking sheet.  Brush with egg mixture. Bake at 400 degrees for 25 minutes.

Note:  You can wrap and refrigerate these before cooking, or even freeze them for up to a couple of months.  You can also make this recipe with a nice tender steak like top sirloin.

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