Chimichurri sauce mixed with cream cheese makes a tasty accompaniment to seasoned chicken breasts. The chicken and cream cheese are wrapped together inside a puff pastry shell and baked, resulting in tender, flavorful chicken, creamy sauce, and a flaky crust.
- 4 boneless chicken breast halves
- 2 tablespoons butter
- 4 ounces cream cheese, softened
- 2 tablespoons chimichurri sauce
- 1 sheet of frozen puff pastry, thawed
- 1 egg
- Salt and pepper to taste
Season the chicken breasts generously with salt and pepper.
Melt the butter in a skillet over medium heat. Sauté the chicken breasts in the butter until lightly browned on both sides. Chill chicken for 20 minutes.
Stir the chimichurri sauce into the cream cheese until well mixed.
On a floured surface, roll out the pastry sheet to a 14-inch square. Cut pastry into four seven inch squares.
Preheat the oven to 400 F.
Spread 2 tablespoons of the cream cheese mixture in the middle of each pastry sheet. Place a chicken breast in each square, on top of the cheese, centered in the pastry square.
Brush the edges of the pastry squares with beaten egg. Fold the corners up over the chicken and seal the edges completely.
Place the chicken breasts, seam side down, on a cookie sheet lined with foil or parchment. Bake for 20 to 25 minutes, until the pastry is golden brown and chicken is cooked through. Let cool 5 minutes before serving.