Mediterranean chicken en croute

    4 hours 55 min

    These puff pastry parcels are delicious! Chicken breasts are marinated with garlic, then layered with basil pesto, spinach, Feta cheese and sun-dried tomatoes, before being wrapped in a buttery puff pastry and baked. Serve with a side salad.

    262 people made this

    Serves: 4 

    • 3 tablespoons crushed garlic
    • 1 egg yolk
    • 60g fresh spinach, chopped, divided into 4
    • 2 boneless skinless chicken breast fillets
    • 2 tablespoons basil pesto
    • 20g sun-dried tomatoes chopped
    • 4 tablespoons crumbled herbed Feta cheese
    • 1 puff pastry sheet, cut in half

    Prep:20min  ›  Cook:35min  ›  Extra time:4hr marinating  ›  Ready in:4hr55min 

    1. In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with cling film and refrigerate 4 hours or overnight (recommended).
    2. Preheat oven to 190 C / Gas 5. Grease a baking tray.
    3. Place one half of the puff pastry sheet on a lightly floured surface Place a portion of spinach in the centre of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess; place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the Feta cheese and top with 1 portion of spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking tray. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
    4. Bake 35 to 40 minutes. Test for doneness by cutting through centre of chicken breast; if juices run clear, chicken is cooked.

    Cook's note

    If you can't find herbed Feta cheese, buy plain Feta and add a pinch of dried basil, oregano or dried Italian herbs.

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    Reviews in English (175)


    A truly lovely, easy chicken dish. Will definately make these again but will leave out the sundried tomatoes next time as I found these a bit over powering, taking away the garlic flavour but I will serve with a fresh tomatoe salad instead. Such a great way to have your chicken breast but with a lot more flavour. Thanks for the inspiration.  -  28 Jul 2014


    This meal was FABULOUS! I made some small changes-- mostly to portion- I took one good sized boneless breast, cut in in half and then only used one pastry puff sheet cut in half. It came out beautiful looking *wish I took a picture for everyone* and tasted like heaven. The herb feta was perfect and the sun-dried tomatoes really added nice flavor. Whoever invented this meal- I want to raid your recipes!  -  03 May 2007  (Review from Allrecipes US | Canada)


    This was excellent. Even the kids liked it. I did not marinade it in the egg yolk, didn't have the time, and I am not sure why you would even need too. The chicken was very tender, cooking time was right on. After reading the reviews I chose to cut the puff pastry in half. I then rolled it out with a rolling pin since someone else said it was hard to get the pastry around the chicken. After I rolled it, the pastry fit very well around the chicken and I sealed up the edges with some warm water to make it stick. All the flavors work well together. I will definetly make this again.  -  04 Jun 2007  (Review from Allrecipes US | Canada)