"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Breast Puffs Recipe

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This recipe for Chicken Breast Puffs, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Abney
Added: Friday, July 20, 2007


6 boneless chicken breasts
6 unbaked Pepperidge Farm Frozen Pastry Shells
1/2 lb. mushrooms (fresh, canned or in a jar)
2 tbsp. flour

Cream Cheese Mixture
3 oz. cream cheese
2 tbsp. sour cream
3 tbsp. chopped chives or scallions

Slightly flour chicken breasts and brown in butter or oleo.
Season with salt & pepper. Roll out Pastry Shells .
Spread center of unbaked Pepperidge Farm Pastry Shell with 1 tbsp. of cream cheese mixture. Place chicken on the mixture. Wrap pastry shell around chicken breast like an envelope, sealing edges well. Place seams down on baking sheets

Bake for 20-25 minutes at 400.

Add 2 tbsp. flour to the sauce pan where the chicken was browned in. Blend. Then add 2 cups of broth & milk (or all broth)

If desired, add mushrooms which have been sliced and browned in butter. Boil. Serve over chicken puffs.

Number Of Servings:
Number Of Servings:




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