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Chicken Piccata Pockets

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
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken.
  • Fold a 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-lined baking sheet until golden brown, 18-25 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 an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.
Nutrition Facts
1 chicken pocket: 559 calories, 38g fat (15g saturated fat), 126mg cholesterol, 698mg sodium, 40g carbohydrate (3g sugars, 5g fiber), 18g protein.
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