Best Puff Pastry Chicken Pockets Recipes

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Chicken Spinach Feta Puff Pastry Pockets image

My husband loves these puff pastries filled with chicken. It's the only way I can get him to eat spinach!

Provided by J_Daly

Categories Appetizers and Snacks Pastries

Time 58m

Yield 8

Number Of Ingredients 10

Ingredients

2 skinless, boneless chicken breasts, cut into 1-inch cubes
2 teaspoons minced garlic
1 teaspoon dried parsley
½ teaspoon lemon juice
¼ teaspoon ground black pepper
2 slices bacon, cut into bite-size pieces
1 small onion, diced
1 (10 ounce) package fresh spinach
½ cup crumbled feta cheese
1 (17.25 ounce) package frozen puff pastry sheets, thawed

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.1 g, Cholesterol 27.6 mg, Fat 26.8 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.8 g, Sodium 350.4 mg, Sugar 1.4 g

PUFF PASTRY CHICKEN POCKETS

Puff Pastry Chicken Pockets image

This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.

Provided by Chef Buggsy Mate

Categories < 4 Hours

Time 1h10m

Yield 8 pockets, 8 serving(s)

Number Of Ingredients 11

Ingredients

8 boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon pepper
1 tablespoon crushed thyme, divided
35 -40 large spinach leaves
2 (8 ounce) cartons of your favorite cream cheese with herbs or 2 (8 ounce) cartons vegetables
1/2 cup chopped pecans, toasted
2 sheets frozen puff pastry, thawed
1 egg
1/2 teaspoon cold water
1 tablespoon poppy seed

Steps:

Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
Stir half of the thyme into each carton of cream cheese and set aside.
Place spinach leaves over chicken breasts.
Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
Roll up the chicken breasts to cover the filling and tuck in the ends.
Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
Combine egg and cold water; brush over edges of pastry.
Place chicken at one short end; roll up tightly and tuck in ends as you go.
Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
Bake at 350 degrees for 25-30 minutes or until golden brown.