Chicken Piccata Pockets
This was a different but delicious meal!
1 package (8 oz.) cream cheese
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. capers drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
4 chicken tenderloins, cubed
1 large egg, beaten
1 tbsp. water
4 thin lemon slices
2 tbsp. chopped fresh parsley
Preheat oven to 425 degrees. Beat cream cheese, lemon juice, salt, and pepper on medium speed until well combined. Fold in capers and shallots.
Unfold puff pastry; roll it into a 12-inch square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to 1/4 inch of edges; top with chicken.
Fold a corner of each pastry square over the chicken, forming a triangle. Pinch triangle edges to seal and flatten with a fork for tighter seal.
Whisk egg and water, and brush over the pastry pocket including the edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent.
Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven, and cool for five minutes. Serve with lemon slice and parsley.
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