Cooked - Chicken Piccata Pockets

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Piccata Pockets

4.0

1 package (8 ounces) cream cheese, softened

2 tablespoons lemon juice

¼ teaspoon salt

¼ 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

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 ¼ 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.

Course🍽️Main Course

Diets🥩Carnivore...

CategoryPockets

Cuisine🇮🇹Italian

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 68 weeks ago

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