If you like Chicken Piccata you will love these pockets. All of the dish’s sunny lemon-caper flavors are combined with cream cheese and tucked into puff pastry. The chicken bakes up perfectly tender in its creamy sauce. So good.
Chicken Piccata Pockets
8 ounces cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
2 chicken breast halves, cubed
1 egg, beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Beat cream cheese, lemon juice, salt and pepper until well combined. Fold in capers and shallot.
3. Unfold puff pastry and roll into a 12-inch square. Cut into four smaller squares.
4. Spread cream cheese mixture over squares to within 1/4 inch of edges. Arrange chicken over the cream cheese mixture.
5. Fold one corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal.
6. Whisk egg and water to make an egg wash then brush over pastry pocket, including edges. Use a fork to pierce each pocket twice to vent.
7. Bake pockets on prepared baking sheet until golden brown, about 20-25 minutes. Remove from oven and allow to cool 5 minutes. Serve pockets with lemon slices and parsley.
Note to make ahead and freeze: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag and return to freezer. To use, bake as directed, increasing time by about 5 minutes.
Recipe from Taste of Home
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