Pesto Chicken Puff Pastry Packets recipe

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Ingredients

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 tablespoons olive oil
3 cloves garlic, minced
¼ cup prepared pesto sauce
1 sheet frozen puff pastry (such as Pepperidge Farm®), thawed
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 egg
1 tablespoon water

Nutrition Info

700.3 calories
carbohydrate: 30.2 g
cholesterol: 112 mg
fat: 50.2 g
fiber: 1.4 g
protein: 31.9 g
saturatedFat: 14.5 g
servingSize: -
sodium: 683 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.

  2. Heat olive oil in a large skillet over medium heat. Add garlic, cook and until lightly brown, about 5 minutes. Remove garlic and discard.

  3. Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square, place a piece of chicken on top.

  6. Whisk egg and water together in a bowl, brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.

  7. Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

Recipe Yield

4 packets

Recipe Note

These chicken packets look elegant to serve, but they're really pretty easy to make with puff pastry.

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