March 17, 2009

Herbed Chicken in Pastry


4 boneless chicken breast halves
1 T butter
1/2 pkg. frozen puff pastry (1 sheet)
1 egg
1 T water
1 (4 oz) container garlic and herb spreadable cheese (Alouette)
1/4 cup freshly chopped parsley


Season chicken with salt and pepper. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes (or up to 24 hours).


Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees.


Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 T of the cheese spread in center of each square. Sprinkle with 1T parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.


Bake 25 minutes or until golden brown.

These weren't difficult to make at all and they were delicious--I think the hardest part was rolling out the puff pastry to a 14 inch square! I think I cheated and mine was more like 12"x14".

Serves 4.

(This one I cut from the Pepperidge Farm Puff Pastry box!)


Lemon Roasted Asparagus


2 lbs. asparagus
3 garlic cloves, minced
1/4 cup lemon juice
1/4 cup olive oil
salt and pepper




Preheat oven to 400 degrees. Snap off and discard tough ends of asparagus; place on lightly greased baking sheet. (I used 9x13 baking dish.) Whisk together remaining ingredients; drizzle mixture over asparagus, tossing to coat.


Bake at 400 degrees for 15-20 minutes (or longer) to desired degree of doneness, turning once after 8 minutes.

We love asparagus and this is just one more way to do it. Refreshing with all of that lemon.

Serves 6.
(Southern Living April 2008)