Apricot Chicken en Croute recipe

Serves: 8

1 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets (2 sheets)
1 egg
1 tablespoon water
4 ounces cream cheese at room temperature
2/3 cup apricot preserves
1/4 cup soy sauce
2 teaspoons minced fresh ginger root
1 egg yolk
1 small red pepper, thinly sliced (about 1 cup)
16 asparagus spears, trimmed to about 4 inches long
8 bags skinless, boneless chicken breasts (about 4 ounces each)
1/2 cup Swanson Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square, and cut into 4 squares. Repeat with remaining pastry dough.

Stir together the cheese, 1/4 cup of the preserves, 1 tablespoon soy sauce, 1 teaspoon ginger and egg yolk in a small bowl. Place 1 heaping tablespoon on the bottom third of each square of pastry. Top with about 4 red pepper strips, 2 asparagus spears and 1 piece chicken. Brush edges of pastry with water. Fold up two opposite sides of dough towards center. Starting with the short side closest to you, roll up like a jelly roll, pressing the edges to seal. Place the chicken rolls on the prepared baking sheet. Brush with the egg mixture.

Bake for 20 minutes or until golden. Cool on a wire rack for 5 minutes.

Heat the broth, remaining preserves, soy sauce and ginger in a 1-quart saucepan over medium heat. Cook and stir for 5 minutes. Serve with the chicken.

Make Ahead Tip: Prepare chicken rolls through step 3. Cover and refrigerate until ready to bake.

Recipe and photograph provided courtesy of Campbell's Kitchen.