Chicken Dijon in Puff Pastry

Chicken Dijon in Puff Pastry

A moist and perfectly seasoned chicken breast is nestled in a flaky puff pastry pocket.

16 servings (1 serving = 1 each)


  • 4 Sheets Pillsbury Puff Pastry Dough (Item #12876)
  • 16 ea (4 lbs) Chicken Breast, Boneless/Skinless
  • 1/2 cup Dijon Mustard
  • 1/4 cup Melted Butter
  • 1/2 cup Chopped Fresh Parsley


  1. Thaw puff pastry sheets, covered with parchment paper, at room temperature for 15-30 minutes.
  2. Roll out thawed sheets to 15 x 15 inches; cut each into 4 squares.
  3. Place piece chicken in center of each square.
  4. Stir together mustard, butter, and parsley in medium bowl.
  5. Top chicken breasts with approx. 1/2 oz mustard mixture; top with approx. 3/4 ounce parmesan.
  6. Brush corners of squares with water and wrap diagonally, overlapping over center of chicken.
  7. Crimp edges to seal; place seam side up on two parchment lined full sheet pans.


Convection Oven*¬†¬† 350¬įF¬†¬†¬† 29-34 minutes
Standard Oven¬†¬†¬†¬†¬†¬†¬† 400¬įF¬†¬†¬† 43-48 minutes

*Rotate pans baked in convection oven one-half turn (180¬į) after 15 minutes of baking.

Tip: Double the Dijon sauce and serve extra sauce pooled underneath or drizzled over the top of the pastry, if desired.