beth's yummy chicken pockets
4 chicken breasts
frozen puff pastry sheets
4 oz cream cheese (I used light cream cheese and it tasted wonderful)
bacon slices
parsley or basil (I used parsley - fresh)
1 green onion
1 egg
salt and pepper to taste
Cook bacon and set aside. Finely chop onion and parsley or basil. Add onion, parsley or basil, pepper, and crumbled bacon to cream cheese in large bowl. Mix. At this point you could add grated cheese, red pepper flakes (if you like a little heat), really you can add in whatever flavor combinations you like.
Cut a deep slit in each piece of chicken and fill with 1/2 cup of the cream cheese mixture. Place the chicken on the puff pastry, cream cheese side down. If your pastry is too small link two together with a little dab of the egg. Salt and pepper the chicken. Brush egg onto the edges of the pastry and fold up over the chicken, totally covering the chicken with pastry. Brush the top of each packet with egg. Place on baking sheet and cook in preheated oven at 400 degrees for 35 minutes.
These were great with crisp green beans. Easy to make ahead of time and just pop in the oven when ready to bake. Enjoy!
