Apricot Chicken En Croûte Recipe

Name: Apricot Chicken En Croûte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets); 1 egg; 1 tablespoon water; 4 ounces cream cheese, softened; 2/3 cup apricot preserves; 1/4 cup soy sauce; 2 teaspoons minced fresh gingerroot; 1 egg yolk; 1 small red pepper, thinly sliced (about 1 cup); 16 asparagus spears, trimmed to 4 inches-long; 8 boneless skinless chicken breast halves; 1/2 cup swanson chicken stock

Servings: persons

1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets)
1 egg
1 tablespoon water
4 ounces cream cheese, softened
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh gingerroot
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to 4 inches-long
8 boneless skinless chicken breast halves
1/2 cup swanson chicken stock

1
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400u00b0F Line a baking sheet with parchment paper or spray with vegetable cooking spray. Beat the egg and water in a small bowl with a fork.
2
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut the pastry sheet into 4 squares. Repeat with the remaining pastry sheet.
3
Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a medium bowl.
4
Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, < strong>2 asparagus spears and 1 chicken breast placed lengthwise. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the chicken breast. Starting at the short side with the chicken breast, roll up like a jelly roll. Press the edges to seal. Place the rolls onto the baking sheet. Brush with the egg mixture.
5
Bake for 20 minutes or until the chicken is cooked through and the pastry is golden. Cool on a wire rack for 5 minutes.
6
Heat the stock, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes or until the mixture is hot and bubbling. Serve with the chicken.
7
Make Ahead Tip: Prepare the rolls through step 3. Cover the baking sheet and refrigerate until ready to bake.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (17 1/3 ounce) package pepperidge farm puff pastry sheets (2 sheets), 1 egg, 1 tablespoon water, 4 ounces cream cheese, softened, and more.

Yes, Apricot Chicken En Croûte falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Chicken En Croûte

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