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Chicken Breast in Puff Pastry Recipe

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This recipe for Chicken Breast in Puff Pastry, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debra Vaurs, Regional Director, KPHC Ambulatory
Added: Thursday, November 20, 2008


1 pkg. frozen puff pastry
8 sun dried tomatoes in oil
4 small boneless, skinless chicken breasts
1/2 cup pesto (use bottled pesto or make your own)
1 egg
Hollandaise sauce, optional*

Preheat oven to 375. Cut one sheet of puff pastry into four squares. Flour a cutting board and roll one square of puff pastry to increase its size about 20%. Place two sun-dried tomatoes in the center of the rolled puff pastry. Place about two teaspoons of pesto on the sun-dried tomatoes. Place one chicken breast on the pesto. Make an egg wash by mixing 1 egg with two tsp. of water. Brush the edges of the puff pastry with the egg wash and fold flaps up and over the chicken to create a package. Make sure the edges are sealed. Repeat the process for the remaining chicken breasts. Place the packages with the folded edges down on a sheet pan. Use remaining egg wash to brush the top and sides of the chicken packages. Optional: cut a decorative design out of puff pastry and glue with egg wash to the top of the chicken package.

Bake for 30 minutes. Puff pastry should be golden brown. Plate each pastry package on a pool of Hollandaise sauce*, if desired, and serve.

Personal Notes:
Personal Notes:
* I did not serve with Hollandaise sauce.

Per Serving:
600 calories
30 grams protein
29 g. carbohydrates
40 g. fat
115 g. sodium
2 g. fiber
Calories from fat: 60%




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