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 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.