Apricot Chicken en Croûte
Apricot Chicken en Croûte
This elegantly presented dish is surprisingly easy to make. It features tender chicken, colorful vegetables and seasoned cream cheese baked in a golden, flaky puff pastry crust.
- Thaw: 40 minutes
- Prep: 15 minutes
- Bake: 20 minutes
- Cool: 5 minutes
- Serves: 8
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 egg
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1 tbsp. water
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1/2 cup cream cheese, softened
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2/3 cup apricot preserves
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1/4 cup soy sauce
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2 tsp. minced fresh ginger root
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1 egg yolk
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1 small red pepper, thinly sliced (about 1 cup)
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16 asparagus spears, trimmed to 4 inches long
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8 skinless, boneless chicken breast halves (about 2 pounds)
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1/2 cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
Directions
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Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
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Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet.
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Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root and egg yolk in a medium bowl.
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Spread about 1 tablespoon cream cheese mixture on the bottom third of each pastry square. Top each with about 4 red pepper strips, 2 asparagus spears and 1 chicken breast. Brush the edges of the pastry with water. Fold 2 opposite sides of the pastry over the filling. Starting at the short side with the chicken, roll up like a jelly roll. Press the seams to seal. Place the pastries, seam-side down, onto a baking sheet. Brush the pastries with the egg mixture.
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Bake for 20 minutes or until the chicken is cooked through and the pastry is golden brown. Let the pastries cool on the baking sheet on a wire rack for 5 minutes.
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Heat the broth, remaining preserves, soy sauce and ginger root in a 1-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling, stirring occasionally. Serve the sauce with the chicken.
Comments
Submitted by:
Laurie M.
Date: 10/20/2008
"I used chicken tenders."
Submitted by:
Heide S.
Date: 2/22/2009
"I also make it with pork tenderloin."
Submitted by:
Susan C.
Date: 4/10/2009
"I would make it again, but would cut chicken up smaller. Took 40 plus minutes to cook chicken through. The sauce was very good!"
Submitted by:
Lynn T.
Date: 4/28/2009
"I used two whole breasts, and cut them up into eight pieces. It's a great recipe"
Submitted by:
Sue S.
Date: 4/22/2009
"This was delicious."
Submitted by:
Melissa E.
Date: 10/30/2009
"This recipe was amazing!!!! Our family loved it."