245 Ratings
  • 5 star values: 177
  • 4 star values: 40
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 3

Chicken marinated in garlic, layered with sun-dried tomatoes, pesto, spinach, and feta cheese, and wrapped in flaky puff pastry. Delicious! I cook a lot and often look for other recipes, so I decided to try my own simple dish. It was a hit!

Rose
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).

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  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.

  • Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

515 calories; 32.6 g total fat; 101 mg cholesterol; 524 mg sodium. 33.6 g carbohydrates; 22.4 g protein; Full Nutrition


Reviews (177)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/03/2007
This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking wish I took a picture for everyone and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes! Read More
(100)

Most helpful critical review

Rating: 1 stars
08/03/2010
Not to my liking. Read More
(2)
245 Ratings
  • 5 star values: 177
  • 4 star values: 40
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
05/03/2007
This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking wish I took a picture for everyone and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes! Read More
(100)
Rating: 5 stars
06/04/2007
This was excellent. Even the kids liked it. I did not marinade it in the egg yolk didn't have the time and I am not sure why you would even need too. The chicken was very tender cooking time was right on. After reading the reviews I chose to cut the puff pastry in half. I then rolled it out with a rolling pin since someone else said it was hard to get the pastry around the chicken. After I rolled it the pastry fit very well around the chicken and I sealed up the edges with some warm water to make it stick. All the flavors work well together. I will definetly make this again. Read More
(66)
Rating: 5 stars
06/03/2007
This ia a wonderful recipe however I would like to point out that puff pastry and filo are not the same and although either will work the taste and appearance is different. Read More
(64)
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Rating: 5 stars
11/17/2008
My boyfriend goes to school out of town and ever since I made him this recipe he insists I bake it for him each time I visit! I've even prepared it a few different ways that have gotten rave reviews as well (just to keep it interesting!) Instead of leaving the chicken breasts in halves I've dice it so it's easier to eat when served. I also use cheddar/mozerella cheese blend instead of the feta simply based on preference. (I think any cheese would work!) Adding bacon and/or mushrooms is also an easy way to change it up! Read More
(49)
Rating: 5 stars
02/25/2008
I just want to start out saying that I am not a cook/chef/ have no cooking skills at all! I wanted to do something special for my girlfriend and I figured that cooking her dinner would show her how much I care for her. Dude this recipe kicks tail! She raved about my cooking. Seriously it was easy to make tasted great and scored me some great points with my lady. Thanks for the easy to make great tasting chicken dinner! Read More
(40)
Rating: 5 stars
10/22/2007
Wow I made this for dinner tonight and it came out perfect It's true as others said you only need half the pastry the recipe calls for... and I chose not to soak the chicken in garlic and egg (which really didn't matter) instead I mashed some crushed garlic into the Feta cheese pounded the chicken breast flat covered the chicken with the cheese and then rolled it together and placed it on top of the spinach then topped it with the basil pesto and dried tomatoes - the chicken came out tender and it was absolutely delicious! My husband just loved it! Read More
(39)
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Rating: 5 stars
01/05/2008
This dinner had my hubby raving! He's telling everyone that will listen about this recipe. He NEVER does this. Like others I wish I could give this more stars. To make sure the breasts cooked completely through I pounded them smaller. I did use a whole sheet of pastry and that truthfully made the dish even better to me. Never having used puff pastry before my first one broke completely apart on the seams (felt like a big dummy) but my second one I ran a rolling pin over the seams until they meshed completely and the result was simply gorgeous. Thank you and thank you again for a wonderful recipe that will be used time and again!! Read More
(27)
Rating: 5 stars
05/22/2007
This was sooo good! And super easy to make. I don't like pesto so I used sun dried tomatoes that come in the oil and chopped those up. The oil that was retained on the tomatoes made up for me not using pesto. I made one breast with half a sheet and one with a whole sheet. It was hard to get the half a sheet around everything but it turned out better than the one with the whole sheet. There was too much pastry to chicken. I will definitely make it again! Read More
(24)
Rating: 5 stars
06/06/2007
I only wish I could give this recipe more stars! It is so flavorful and the chicken is moist and delicious. I followed the suggestions of others and used 1/2 of a puff pastry sheet for each chicken breast. I also cut up the chicken breasts first before marinating--this worked really well made the pastry easy to fold and allowed the chicken to have more flavor from the ingredients. I too want to raid this cook's recipes! Read More
(23)