Flying a Ranch Fowl Thing

Pounded chicken breasts stuffed with a rich spinach and cream cheese filling, then wrapped in buttery puff pastry and baked until golden and flaky. It’s basically chicken Wellington’s more approachable cousin.

The filling is where all the flavor hides: fresh spinach, garlic, cracked black pepper, and basil mixed into softened cream cheese. It melts into a creamy, herb-laced pocket inside the chicken as it bakes.

Pounding the chicken thin is a must. Even thickness means even cooking, and a thinner breast wraps more easily without the pastry tearing. Brush the outside with melted butter before and after wrapping for that deep golden, shatteringly crisp crust.

Pro Tips

• Pound the chicken between plastic wrap to ¼-inch thickness for the best fold and even cooking
• Squeeze excess moisture from the chopped spinach so the filling doesn’t make the pastry soggy
• Puff pastry works for a sturdier wrap; phyllo sheets give a lighter, crispier result
• Let the wrapped bundles rest seam-side down on the baking sheet so they seal shut during baking

Variations

• Add sun-dried tomatoes and crumbled feta to the filling for a Mediterranean twist
• Use prosciutto wrapped around the chicken before the pastry layer for extra savory depth
• Swap spinach for chopped artichoke hearts and a squeeze of lemon