Last week David and I made this chicken dish that was wrapped in puff pastry and due to its shape and fillings David continued to refer to it as an adult hot pocket, which for some reason made me like the dish a little less! I mean don’t get me wrong it was really good and pretty easy, but the thought of making something for dinner that would later be referred to as a microwaved pocket of unhealthiness and processed foods. But, maybe mine wasn’t much different, I mean it was filled with cream cheese and bacon which is not necessarily the most healthy thing but… it tasted good and thats all that matters in my kitchen! Also, I made a few amendments to the recipe that I used because it called for one puff pastry per chicken which is NOT really the most practical thing, and it resulted in what looked like a loaf of bread with a chicken breast inside. I mean we used decently sized chicken breasts but lets just put it this way, we made 4 chickens thinking we’d each have one to eat another night for dinner during the week and I only ate half of my one piece so we had 2.5 pieces left over…. it was a bit filling to say the least, so I recommend using only two puff pastries and rolling them out and cutting them in half to make the wrap the chickens. We served it with sautéed broccoli and a side salad, since the chicken had so much going on we thought we’d keep it healthy with the side dishes.
- 4 chicken fillets
- 2 frozen puff pastry sheets rolled thin and cut in half
- 8 oz cream cheese (room temp)
- few strips of bacon cooked and chopped
- flat-leaf parsley chopped
- 1 green onion chopped
- 1 large egg
- salt and pepper to taste
After you have prepped all the ingredients and rolled the puff pastry thin, mix together the cream cheese, parsley, bacon, and green onion in a small bowl until all ingredients are coated with the cream cheese.
Divide this mixture into fourths so that you have a portion to spread on each of the puff pastry sheets. Make sure to spread the mixture in the middle of each of the sheets
Then place the chicken on top of the mixture (please notice how ginormous these chicken breasts are, I felt like I was eating an entire chick on my own). Then salt and pepper the chicken breasts for some extra seasoning.
Then wrap each chicken int he puff pastry as tightly as possible, use the egg to make an egg wash (just scramble it) and light the brush each puff pastry with the egg wash and place it on the pan seam side down.
Then place the wrapped chicken in a 400 degree oven and bake for 30-35 minutes or until chicken is cooked all the way through, then serve!