Ingredients: 2 sheets puff pastry; 2 teaspoons all-purpose flour, or as needed; 8 1/2 ounces ricotta cheese; 8 1/2 ounces pesto; Directions: Preheat oven to 400 degrees.

Stir in the chicken and peas and simmer for 3 minutes. Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle.

Although puff pastry may not rank quite as high as chicken stock and canned beans on your must-have food staples list, if you keep a package of it in your freezer, you’ll never be far away from ...

Small boneless chicken breasts need only a little trimming, but, if all you can find are large ones, cut them into four 6-ounce pieces, an easy butchering project. (Save any scraps for a stir-fry ...