Wednesday, January 18, 2012

Puff Pastry Chicken Bundles

Most Wednesday evenings you can find me in the kitchen with two of my "foodie" friends, Lisa and Tamara. We started this tasty tradition several months ago and I've really grown to love the time spent as well as the recipes we've whipped up together. We've experimented with both tried and true recipes as well as new ones that one or more of us might be a little apprehensive about. I've never worked with puff pastry before, so tonight's recipe was like setting out on a new adventure. This was our first "meal" as we usually bake a tasty sweet treat. I decided to share this one with you because it's SO good. Seriously, these chicken bundles are amazing. It's a Taste of Home recipe and you can find it here. You must make it--it'd be perfect for a dinner party.


  • 8 boneless skinless chicken breast halves (about 6 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 40 large spinach leaves
  • 2 cartons (8 ounces each) spreadable chive and onion cream cheese (only used 1 carton)
  • 1/2 cup chopped walnuts, toasted (we didn't use any nuts)
  • 2 sheets frozen puff pastry, thawed
  • 1 egg
  • 1/2 teaspoon cold water


  • Cut a lengthwise slit in each chicken breast to within 1/2 in. of the other side; open meat so it lies flat. Cover with plastic wrap; pound to flatten to 1/8-in. thickness. Remove plastic wrap. Sprinkle salt and pepper over chicken.
  • In a small saucepan, bring 1 in. of water to a boil; add spinach. Cover and cook for 1-2 minutes or until wilted; drain. Place five spinach leaves on each chicken breast. Spoon 2 tablespoons of cream cheese down the center of each chicken breast; sprinkle with walnuts. Roll up chicken and tuck in ends.
  • Unroll puff pastry; cut into eight portions. Roll each into an 8-in. x 7-in. rectangle. Combine egg and cold water; brush over edges of pastry. Place chicken at one short end; roll up tightly, tucking in ends.
  • Place on a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 350° for 25-30 minutes or until meat is no longer pink. Yield: 8 servings.

We baked ours on a Pampered Chef large bar pan and it took a little longer to bake. (15 extra minutes) Just keep your eye on it to make sure the dough is fully baked through. So delicious!


  1. Can't wait to try your version: chicken cordon blue!

  2. That looks delicious. I wonder what I could use besides cream cheese though? Not a fan of cream cheese.

    1. Goat cheese would be delicious!

    2. Melissa ~ Try using Laughing Cow wedges cheese instead. The onion flavor is awesome with this combo

  3. That looks seriously amazing .... I totally want one for lunch today!

  4. Thanks for the goat cheese substitution, I too am not a fan of cream cheese and was wondering what I could replace it with. This looks amazing and easy too, I can't wait to give it a try!

  5. Yum! I will be making these soon!


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