Mom had been talking about this recipe for a while so she finally copied it down and brought it to Fresno for us to make with her. I really liked it and think we should definitely make it again. It's so simple, but a little fancy feeling at the same time. Anything with puff pastry on the ingredients list sounds fancy to me. I'm easy, I know.
- 1 pkg frozen puff pastry sheets (1 sheet needed)
- 4 chicken tenders (frozen is fine, but thaw before use)
- Alouette garlic and herb spreadable cheese
- 1 egg
- water for egg wash
Follow the instructions on the pastry packaging for defrosting. Any extra pastry can be refrozen in a ziplock for another time. With a fork, mix egg with a small amount of water to make egg wash. Preheat oven to 400 degrees.
On a floured board, roll out 1 sheet of pastry till thin. Cut into 4 squares. Place a heaping tablespoon of cheese spread in the center of each square. Place a chicken tender on top of cheese. You may have to curl it in a circle to make it fit.
Brush egg wash along all edges of the pastry square. Bring opposite corners together over chicken and squeeze pastry together to seal. Bring other corners together over chicken and squeeze to seal as well. Make sure to seal all edges or the cheese will drain out during cooking.
Place each pastry with smooth side up on parchment or foil-lined baking sheet. Brush the top of pastry with more egg wash. Bake for 20-25 minutes or till pastry is nicely browned. Serve hot.
Serves 4
Prep Time: 10 minutes
Total Time: 35 minutes
Recipe from the Kitchen of Mom (though I've found similar ones on various sites online).
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