Saturday, December 13, 2008


No kidding, these leftovers were awesome! I got this idea from one of the other cooking blogs I read, Good Thymes & Good Food, where Rachel posted her recipe a while back. I had some leftover chicken from last night's Saucy Honey Mustard Chicken, so I shredded that and followed Rachel's recipe from there. So good! You could fill these pockets with almost anything, and they'd be great!

Puff Pastry Chicken Pockets

1 chicken breast, bone in, skin on - roasted and shredded
1/4 c. cream cheese, softened
juice of 1 lemon (I omitted this)
puff pastry sheet
2 tbsp. melted butter
1 c. breadcrumbs
salt and pepper

Preheat oven to 375. Shred chicken and mix with cream cheese, lemon juice and salt and pepper. Cut puff pastry sheet down fold lines so that you have three sections. Pile 1/3 of the chicken mixture in the middle and wrap ends in. Fold gently. Repeat until mixture is gone. Dip in melted butter and then breadcrumbs. Bake according to puff pastry directions. (I baked for 20 min)


Joelen said...

This looks like the ultimate hot pocket! What a fabulous idea for a quick meal!

Allie said...

These look good!