Ingredients: |
Ingredients: 6 pieces of Boned, Skinned, Chicken Breasts
1/4 c. Vegetable Oil
1 tsp. Flavor Enhancer [MSG] or Mrs. Dash
1/2 t. Salt
1/4 c. Rosemary Leaves, fresh or dried
1 pkg. 10 oz. Pepperidge Farm Puff Pastry Patty Shells
1 - 3 oz. pkg. Cream Cheese with Chives
Wax Paper
|
Directions: |
Directions:Preheat oven to 450 degrees. Take Patty Shells out of Freezer and let thaw until able to roll out. Put each Patty Shell between two sheets of wax paper and roll out like pie dough; large enough to use as turnover dough for each piece of Chicken but not too thin - about 7-9" diameter. Return each rolled out patty shell to the freezer to firm up after rolling. Brown Chicken in Oil heated to medium temperature in saute pan, sprinkle with Salt and Rosemary until slightly browned but not fully cooked. Set aside on paper towels to drain and let fully cool. Cut Cream Cheese into 6 even portions, set aside. When Chicken is fully cool set a piece on each rolled out Patty shell, spread with one portion of Cream Cheese, fold pastry over Chicken like a turnover, crimp edges and place on baking sheet. Repeat with the remaining Chicken.
Placed Chick-n-Puffs in preheated oven and immediately reduce heat to 400 degrees. Bake uncovered according to Patty Shell directions until pastry is browned lightly but not overdone, about 30 minutes. Remove, let cool a few minutes and then serve. |
This recipe for Chick-n-Puffs is from