HERBED CHICKEN IN PUFF PASTRY

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Herbed Chicken in Puff Pastry image

Though this recipe took a bit of time to prepare, I thought it was pretty simple to do. Especially since you can buy puff pastry already made.

Provided by Chef Joey Z.

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 organic boneless skinless chicken breasts
2 tablespoons vegan margarine
1 sheet puff pastry
1/4 cup soy coffee creamer
1 (8 ounce) container soy cream cheese (herb and garlic)
1/4 cup fresh parsley (chopped)
1/4 cup mushroom (chopped fine)
1/4 cup marsala wine

Steps:

  • Clean and remove the stems from the mushrooms.
  • Chop fine and saute in the margarine.
  • Take the puff pastry out of the freezer and set to thaw for about 30 minutes.
  • Soon as the mushrooms are slightly soft, add the chicken breasts and saute until browned on either side.
  • Remove the chicken and set on a plate. Add the marsala to the mushrooms in the saute pan and reduce until most of the wine is gone.
  • Pour the wine and mushrooms over the chicken and refrigerate for at least 15 minutes to cool down. Note: You can store these for about 24 hours in the fridge also.
  • Open the puff pastry and take one sheet and on a floured board roll the dough to a 14" x 14" square. Cut evenly into four pieces.
  • Place 2 tablespoons of the cream cheese on each of the squares. Sprinkle with about 1 tablespoon of the parsley and put a chicken breast on top of each prepared square.
  • Brush the edges of each square with the soy creamer and fold the pastry over the chicken to form a packet. Seal the edges well. Place seam side down on a parchment lined pan and brush with the soy creamer.
  • Bake 25 minutes or until the top is golden.
  • Serve with your favourite veggies or salad.
  • Bon Appetit!

Nutrition Facts : Calories 532.1, Fat 24.9, SaturatedFat 6.3, Cholesterol 68.4, Sodium 235.4, Carbohydrate 30, Fiber 1.1, Sugar 1.1, Protein 32

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