Puff Pastry Chicken Pockets
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)
2 comments:
This looks like the ultimate hot pocket! What a fabulous idea for a quick meal!
These look good!
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