Puff pastry-wrapped chicken

Preheat oven to 425ﾟ. Prepare baking sheet with foil and cooking spray. Set cream cheese on counter to soften.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and mince half the shallot. Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about 1/2 inch apart. Draw another set of diagonal lines crosswise from the 1st, forming a cross hatch. Halve pastry diagonally and refrigerate again.

Step 2

Place a medium non stick Pan over medium - high heat and add 1 tsp Olive oil. Add chicken to hot Pan and sear until browned on both sides, 2 - 3 minutes. Remove from burner. Transfer chicken to prepared baking sheet. Rest, one minute. Reserve Pan; no need to wipe clean. Remove puff pastry from refrigerator. Wrap puff pastry around chicken, cut side up. Tuck pastry ends under chicken. Roast in hot oven until chicken reaches minimum internal temperature Of 165ﾟ, 18 - 20 minutes.

Step 3

Make the shallot cream. Place a small pot over medium heat and add 2 tsp Olive oil. Add shallots to hot pot and stir occasionally until softened, 2 - 3 minutes. Add flour and stir constantly until combined and no dry flour remains, 30 - 45 seconds. Stir in 1/3 cup water, chicken base, softened cream cheese, and remaining garlic salt. Bring to a simmer. Once simmering, stir constantly until thickened slightly, one - 2 minutes. Remove from burner.

Step 4

Plate the dish, placing chicken on shallot cream.