Chicken Piccata Pockets Recipe

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Chicken Piccata Pockets Recipe
Chicken Piccata Pockets Recipe photo by Taste of Home
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Chicken Piccata Pockets Recipe

Read Reviews
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My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. —Arlene Erlbach, Morton Grove, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1 package (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
  • 4 chicken tenderloins, cubed
  • 1 large egg, well beaten
  • 1 tablespoon water
  • 4 thin lemon slices
  • 2 tablespoons chopped fresh parsley

Directions

Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.
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.
Fold one corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent.
Bake on a parchment paper-lined baking sheet until golden brown, 18 to 25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley.
Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake as directed, increasing time by about 5 minutes. Yield: 4 servings.
Originally published as Chicken Piccata Pockets in Taste of Home February/March 2017

Nutritional Facts

1 chicken pocket: 559 calories, 38g fat (15g saturated fat), 126mg cholesterol, 698mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 18g protein.

  • 1 package (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
  • 4 chicken tenderloins, cubed
  • 1 large egg, well beaten
  • 1 tablespoon water
  • 4 thin lemon slices
  • 2 tablespoons chopped fresh parsley
  1. Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.
  2. 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.
  3. Fold one corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent.
  4. Bake on a parchment paper-lined baking sheet until golden brown, 18 to 25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley.
  5. Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake as directed, increasing time by about 5 minutes. Yield: 4 servings.
Originally published as Chicken Piccata Pockets in Taste of Home February/March 2017

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Reviews forChicken Piccata Pockets

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MY REVIEW
MFossi56 User ID: 7272104 261685
Reviewed Feb. 22, 2017

"Loved the cream cheese filling. Will make this dish for guests."

MY REVIEW
riddlebit User ID: 772536 261437
Reviewed Feb. 16, 2017

"Looked pretty, but too much cream cheese for only 4 chicken tenders."

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