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Pesto Chicken Puff Pastry Packets

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"These chicken packets look elegant to serve, but they're really pretty easy to make with puff pastry."
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1 h 15 m servings 700
Original recipe yields 4 servings (4 packets)


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  1. Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Divide each breast into 2 even portions. Season both sides lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium heat. Add garlic; cook and until lightly brown, about 5 minutes. Remove garlic and discard.
  3. Cook chicken in the skillet until well browned on both sides, about 10 minutes total. Remove chicken onto a plate and coat with pesto. Cover the plate with plastic wrap and refrigerate for 15 minutes or up to 24 hours.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Unfold pastry sheet onto a lightly floured surface. Roll into a 14-inch square and cut into four 7-inch squares. Sprinkle an equal portion of mozzarella and Parmesan cheeses over each square; place a piece of chicken on top.
  6. Whisk egg and water together in a bowl; brush mixture over the edges of the pastry squares. Fold corners of the pastry over the chicken to the center and press to seal. Place filled pastries seam-side down onto a baking sheet. Brush with the egg mixture.
  7. Bake in the preheated oven until golden brown, about 25 minutes. Let cool on the baking sheet for 10 minutes.

Nutrition Facts

Per Serving: 700 calories; 50.2 30.2 31.9 112 683 Full nutrition

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