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Chicken Tenders in Puff Pastry


This beauty is nice enough to serve company (just imagine, somebody we can stop social distancing!), yet easy enough to put together for a weeknight dinner.  Try adding thin slices of red pepper to add additional color.


  • 1 sheet puff pastry (such as Pepperidge Farm)
  • 2 chicken tenders
  • A handful of fresh spinach leaves, chopped, OR approx 1/2 cup frozen spinach, thawed and squeezed out
  • 1 small bunch fresh basil leaves, chopped (optional) OR 1 Tbl Italian seasoning
  • 1/2 c Feta cheese, crumbled


  1. Preheat oven to 375 degrees.
  2. Lay sheet of puff pastry out on a piece of parchment paper (or sprinkle some flour on your work surface).  Roll it out to about 2/3 thickness. Cut it in half crossway, to form two triangles.
  3. Place a chicken tender in the center of each triangle.  Place half the spinach leaves on each chicken tender, then do the same with the Basil and the feta cheese.
  4. Fold the ends of the puff pastry triangle over the chicken, then roll this over the remaining corner of puff pastry, forming a packet.  Seal the folds, using a little water or egg wash.
  5. Place the packets, seam side down, on a baking sheet and bake on middle rack of oven for approx 25 minutes.
  6. Allow the packets to sit for about five minutes before cutting in half and serving.