New Twist on Chicken

Ever get tired of that same ole recipe for chicken? Whether you cook it in wine, olive oil and then add your special seasonings or grill chicken with bbq sauce...the same ole thing gets old.

I like to mix things up around my house. I'm always using new recipes and trying new things. I have a folder full of recipes I haven't even tried yet. That's the fun of cooking...there's always another way of making a recipe.

I've posted some other recipes that use puff pastry sheets, mostly they were desserts, but now I've found a new way to cook chicken. You are just gonna love this easy does it meal, plus it looks very impressive when it's brought to your dinner table.

Herbed Chicken in Pastry
from the Pepperidge Farm website
4 boneless chicken breast halves
2 tbsp. butter OR Margarine
1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley

SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.

THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.

BAKE 25 min. or until golden