Cheesy, creamy, and with the perfect amount of crunch — Chicken Puff Pastry is a wonderful addition to your holiday menu or the ideal cozy weeknight meal! This recipe will be ready to wow your taste buds in only 35 minutes, and you can serve it as a mouthwatering entrée or a hearty appetizer. The spinach and artichoke cream cheese pairs perfectly with the meatiness of the chicken, and the puff pastry surrounds the mixture in flaky, buttery goodness. Chicken Puff Pastry will have you thinking about seconds after the first delectable bite!
Ingredients• 4 chicken tenderloins • 1/8 teaspoon salt • 1/8 teaspoon pepper • 1 sheet frozen puff pastry, thawed • 1/2 cup spreadable spinach and artichoke cream cheese • 4 slices Muenster cheese, halved • 1 egg • 1 tablespoon water
Preheat the oven to 400 degrees F.
Sprinkle the chicken with the salt and pepper. Set it aside.
Using a lightly floured flat surface, roll out the puff pastry into about a 14-inch square.
Cut the puff pastry into four squares.
Spoon about 2 tablespoons of the cream cheese into the center of each of the cut squares.
Top the cream cheese on the puff pastry with the Muenster cheese and the chicken.
Mix together the egg and water using a whisk.
Lightly brush over the edges of the puff pastry with the egg wash mixture.
Bring the opposite corners of each puff pastry square over the filling, pinching the seams to seal the pockets.
Put the seam side of the pastry down onto a greased baking tray, and brush the tops with the leftover egg mixture.
Bake the puff pastry until golden brown, about 18-22 minutes.