Chicken with Mushrooms and Cream Cheese


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These tasty chicken breasts are wrapped up in a flaky pastry crust!

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Serving Size / Yield

2 servings


  • 2 whole chicken breasts, skinned, boned, halved, and flattened
  • 1/2 C. flavored bread crumbs
  • 2 tsp. olive oil
  • 1/2 C. chopped watercress
  • 2 lg. cloves garlic, chopped
  • 1/2 C. cream cheese
  • 2 Pepperidge Farm patty shells
  • 2 lg. mushrooms, stemmed
  • 1 egg
  • 1/2 tsp. milk
  • 2 tsp. water

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In a flat dish, press bread crumbs into all sides of chicken.  In a saute pan, lightly saute the breaded chicken in half the oil. Cool and reserve.  On a floured board, roll thawed patty shells about 8x8" round. Reserve and keep cool.  In a mixing bowl, mix watercress, chopped garlic, and cream cheese until smooth.  Reserve.  Oil and flour a cookie sheet for baking.  On a flat surface, lay out pastry.  Top successively with one half chicken breast, half of the cream cheese mixture, and the other half of chicken breast. Do this with each portion.  Wrap chicken like a package, sealing seams with water.  In a cup, beat egg and milk with a fork.  Spread egg mixture on crust with a pastry brush.  Put chicken package on oiled and floured cookie sheet. Bake on top shelf of a preheated 400-degree oven for 20 minutes.  Remove from oven and serve on heated plates. 

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