Garlic and Herb Chicken Puffs
Sunflower Bacon and Spinach Crunch Salad
Ingredients
- ½ (17.3-oz) pkg frozen puff pastry, thawed
- ½ (1.37-lb) pkg frozen oven roasted diced chicken breasts, thawed
- ½ (12-oz) pkg broccoli florets, coarsely chopped
- ½ (6.5-oz) pkg garlic and herb spreadable cheese, softened
- 1 tsp lemon zest
- 1 large egg, lightly beaten
Instructions
- Preheat oven to 400°F. Unfold pastry and roll into a 16- x 10-inch rectangle. Cut into 6 portions.
- Stir together chicken, broccoli, cheese, and lemon zest in a bowl.
- Spoon chicken mixture over center of 3 pastry rectangles. Top with a second pastry rectangle, crimping edges with a fork.
- Place on a parchment paper-lined baking sheet; brush with beaten egg. Prick tops of pastries with a fork to allow steam to escape.
- Bake 15 to 20 minutes or until golden brown.
Side Dish Ingredients
- 1 (10.6-oz) sunflower bacon crunch chopped salad kit
- ½ (5-oz) container baby spinach
Side Dish Instructions
- Prepare salad according to package directions; stir in spinach.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
845
|
294
|
1139
|
| Fat (g) | 51 | 21 | 72 |
| Sat. Fat (g) | 27 | 3 | 30 |
| Protein (g) | 46 | 5 | 51 |
| Carb (g) | 52 | 25 | 77 |
| Fiber (g) | 5 | 4 | 9 |
