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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3 25



  • 1 egg

  • 1 tbsp. water

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 1/2 cup cream cheese, softened

  • 2/3 cup apricot preserves

  • 1/4 cup soy sauce

  • 2 tsp. minced fresh ginger root

  • 1 egg yolk

  • 1 small red bell pepper, thinly sliced (about 1 cup)

  • 16 asparagus  spears, trimmed to 4 inches long

  • 2 lb. skinless, boneless chicken breast halves (about 8 breast halves)

  • 1/2 cup Swanson® Chicken Broth


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

  2. 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.

  3. Stir the cream cheese, 1/4 cup preserves, 1 tablespoon soy sauce, 1 teaspoon ginger root 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, 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.

  5. 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.

  6. 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.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat 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.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

On Social Media, Use #Puffpastry

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Submitted by:
Heide S.
Date: 2/22/2009

4 star rating

"I also make it with pork tenderloin."

Submitted by:
Sue S.
Date: 4/22/2009

4 star rating

"This was delicious."

Submitted by:
Lynn T.
Date: 4/28/2009

4 star rating

"I used two whole breasts, and cut them up into eight pieces. It's a great recipe"

Submitted by:
Melissa E.
Date: 10/30/2009

4 star rating

"This recipe was amazing!!!! Our family loved it."

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