Ever since I did my post on individual Beef Wellington’s, I’ve been wanting to do something similar using chicken breasts. Instead of layering with paté and mushrooms, I decided to stuff the chicken breast with a cream cheese filling mixed with onion, garlic, fresh herbs and spices. As if that doesn’t sound great on its own, I decided to take it up one notch more but encasing the whole thing in buttery puff pastry. The result is a beautifully browned crust that once broken open reveals a perfectly moist chicken breast with a rich gooey filling. This recipe makes 2 stuffed chicken breasts, but can easily be multiplied to serve more. Click here to get the recipe and see how it’s made!