Chicken Pockets – Okay, I have no idea what these are called, but they are oh my goodness, so tasty! This is how they came about.
One warm day (heehee), while at lunch in the teacher’s lounge (Aren’t you intrigued now?), another teacher brought in a delicious looking lunch. Said teacher and I often discuss what we cook, so this was common convo for us. She said that this is a staple in her house. It was crescent dough, with shredded chicken inside, along with cream cheese and lemon juice.
The “pocket” was dipped in melted butter then breadcrumbs and baked. So easy! I literally stared at her lunch the entire 22 minutes. I salivated. My sandwich looked so sad and pathetic. 🙁 So when I got home, I scoured the kitchen. I knew that I didn’t have crescent dough, but I did have puff pastry sheets! Score!
So I roasted some chicken, shredded it, mixed in cream cheese and lemon juice, wrapped that in puff pastry dough, dipped it in butter and bread crumbs and baked it. And holy crow – they were SO GOOD. It made three and I ate them consecutively the next three meals. I miss them. I want some more.
I will give you the approximations of what I did, but you can take liberty here. This is something that you could easily change up with different fillings…ham and cheese, broccoli and chicken…the possibilities are endless!
- 1 chicken breast, bone in, skin on – roasted and shredded
- 1/4 c. cream cheese, softened
- juice of 1 lemon
- puff pastry sheet
- 2 tbsp. melted butter
- 1 c. breadcrumbs
- salt and pepper
1. Preheat oven to 375.
2. Shred chicken and mix with cream cheese, lemon juice and salt and pepper.
3. Cut puff pastry sheet down fold lines so that you have three sections.
4. Pile 1/3 of the chicken mixture in the middle and wrap ends in. Fold gently.
5. Repeat until mixture is gone.
6. Dip in melted butter and then breadcrumbs.
7. Bake according to puff pastry directions. I think I ended up going a few minutes longer.
I promise, these are SO GOOD!!!