Recipe: Chicken Piccata Pockets

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.