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Puff pastries have long been a beloved staple in the culinary world, celebrated for their flaky and buttery texture. Among the myriad of savory pastry options, the Delightfully Savory Creamy Sun-Dried Tomato Chicken Puff Pastries stand out as a favorite that combines convenience with gourmet flair. This recipe features tender chicken, rich cream cheese, and the tangy flavor of sun-dried tomatoes, making it an ideal choice for various occasions. Whether you're hosting a gathering or simply craving a hearty snack, these puff pastries are sure to impress.

Creamy Sun-Dried Tomato Chicken Puff Pastries

Discover the delightful fusion of flavors with these Creamy Sun-Dried Tomato Chicken Puff Pastries. Featuring tender chicken, rich cream cheese, and tangy sun-dried tomatoes, this recipe combines convenience with gourmet appeal. Perfect for gatherings or as a hearty snack, each flaky pastry delivers a satisfying crunch and creamy filling. Learn how to make these easy yet impressive pastries that are sure to elevate any occasion. Enjoy the culinary adventure!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 cup sun-dried tomatoes (packed in oil, drained and chopped)

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed

1 egg, beaten (for egg wash)

Fresh basil leaves, for garnish (optional)

Instructions
 

Prepare the Chicken Filling: In a large skillet over medium heat, cook the diced chicken until it’s golden brown and cooked through, about 5-7 minutes. Drain any excess fat.

    Mix Ingredients: In a large mixing bowl, combine the cooked chicken, sun-dried tomatoes, cream cheese, Parmesan cheese, mozzarella cheese, garlic powder, dried basil, and oregano. Season with salt and pepper to taste. Stir until the mixture is well combined and creamy.

      Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.

        Prepare the Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheets. Cut each sheet into 4 squares (you should have 8 squares total).

          Fill the Pastries: Place a generous spoonful of the creamy chicken filling in the center of each pastry square, leaving a small border around the edges.

            Seal the Pastries: Fold one corner of the pastry square over to the opposite corner, creating a triangle shape. Press the edges to seal tightly, and use a fork to crimp them for added security.

              Add Egg Wash: Brush the tops of each pastry with the beaten egg for a beautiful golden finish.

                Bake: Place the filled pastries on the prepared baking tray and bake for 20-25 minutes, or until they are puffed and golden brown.

                  Garnish and Serve: Once baked, remove from the oven and let cool slightly. Garnish with fresh basil leaves if desired. Serve warm and enjoy the delightful flavors of creamy sun-dried tomato chicken!

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8