Yukio.us    

Makes a nom breakfast.

Not quite 9am, and Kevin has the smoker going. BBQ Chicken today.

It’s hard to eat your lunch when it’s smiling at you…

Has been relocated to a new home.

Chicken Pastry

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
Ground black pepper (optional)
4 skinless, boneless chicken breast halves (about 1 pound)
2 tbsp. butter
1 container (4 ounces) chive & onion spreadable cream cheese
1/4 cup chopped fresh parsley (OR 2 tsp dry parsley flakes).

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours. I made mine while I made Miaka’s chicken this morning.

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. I’ve found a pizza cutter works better than a knife.

Spread about 2 tablespoons cheese spread in the center of each pastry square. Top each with 1 tablespoon parsley (OR 1/2 tsp dry parsley flakes) and 1 chicken breast.

Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal.

Place the filled pastries seam-side down onto a lightly sprayed baking sheet. Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheet for 10 minutes.