Chicken & Cream Cheese Stuffed Puff Pastry

I love chicken because I can do so much with it. I can roast it in the oven. I can grill it on the barbecue. I can marinate it or deep fry it. The options are endless. So when I discovered I had a box of puff pastry in the freezer, I thought why not wrap it up in a sheet or two? And then I thought that chicken in puff pastry would be kind of boring, so I added some herbed cream cheese as well. It was so delicious and so easy, I can't believe I haven't made it before. So the next time you have a couple extra chicken breasts lying around, wrap them up in cheese and puff pastry. You'll think you were dining out.

Chicken & Cheese-Stuffed Puff Pastry

Ingredients

• 1 cup cream cheese
• 1 tablespoon chives
• 2 sheets of puff pastry, thawed
• 4 boneless, skinless chicken breasts
• 1-1/2 teaspoons seasoned salt
• 1 teaspoon ground pepper
• 1 tablespoon butter

Directions

1. Preheat oven to 400 degrees F.
2. In a small bowl whisk together the cream cheese and chives until well combined; set aside.
3. On a floured surface, roll out the puff pastry sheets. Slice each sheet in half. Spread pastry evenly with cheese, leaving a 1/4-inch border around the edge.
4. Season the chicken with salt and pepper and roll in puff pastry. Seal the edges and place on a parchment paper-lined baking sheet.
5. Melt the butter in a dish and brush over each chicken bundle. Bake for 20-25 minutes and serve.

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