Categories: Chicken
Ingredients
- 8 oz. cream cheese, softened
- 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
- 1 tbsp. water
- 4 thin lemon slices
- 2 tbsp. chopped fresh parsley
Directions
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Preheat oven to 425. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.
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Unfold puff pastry; roll into a 12-in. square. Cut into four smaller squares. Spread cream cheese mixture over squares to within 1/4-in. of edges; top with chicken.
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Fold one corner of each pastry square over chicken, forming triangles. Pinch triangle edges to seal, and flatten with fork for tighter seals. Whisk egg and water; brush over the pastry pockets, including edges. Pierce each pocket twice with a fork to vent.
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Bake on a parchment paper-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley.