Herbed Chicken In Pastry | Green Beans With Caramelized Shallots

Prep time: 20 minutes Cook time: 25 minutes NOTE: Thaw the pastry shell before you assemble.

per serving: 498 calories; 48 grams protein; 26 grams total fat; 1 gram fiber; 14 grams saturated fat; 17 grams carbohydrates; 194 mgs cholesterol; 358 mgs sodium; 13 WW points plus // nutrition is based on a 6 oz chicken breast

Kid Friendly

Herbed Chicken In Pastry


4 boneless, skinless chicken breasts

1 tablespoon butter

2 sheets frozen Pepperidge Farm puff pastry sheet(s) thawed

2 large eggs

1 tablespoon water

4 ounces cream cheese softened

1 tablespoon dried oregano

coarse salt and freshly ground pepper, to taste

cooking spray

2 teaspoons dried basil


Preheat oven to 350 degrees.
Season chicken with salt and pepper. In a medium skillet, melt butter and brown chicken on both sides over medium heat, about 5 minutes total. Remove to a plate and chop, when cool enough to handle.
In a small bowl, mix egg(s) and water.
Unfold the pastry(s) on a lightly floured surface. Using a rolling pin, roll dough to a 14-inch square. Cut into equal-size squares (one per serving). Spread equal portions of cream cheese in the center of each square, sprinkle with oregano and basil, and top with chicken.
Brush the edges of the squares with egg mixture. Fold each corner to the center on top of the chicken and seal the edges.
Coat a baking sheet with cooking spray. Place stuffed pastries seam-side down on the prepared baking sheet. Brush tops with egg mixture. Bake until golden brown, about 25 minutes

Green Beans With Caramelized Shallots


3 tablespoons butter

4 shallots peeled and cut into rings

1 pound green beans trimmed

coarse salt and freshly ground pepper, to taste


In a medium skillet, melt the butter over medium heat. Add shallots; cover and reduce heat to medium low. Cook, stirring occasionally, until golden brown, about 5 minutes. Set aside.
Meanwhile, in a large pot of boiling salted water, cook green beans until crisp-tender, 4-6 minutes. Drain and return to pot.
Transfer green beans to a serving dish and top with caramelized shallots and the butter drippings remaining in the pan. Season with salt and pepper and serve.