Normally, I try to make my recipes a bit, well, prettier than this one. I will do my very best to update the pictures on this post soon but I couldn’t STAND to wait one extra day to share this recipe with you. You see, these Bacon Pesto Chicken Puff Pastry Pockets are AMAZING.
Evan loves watching YouTube instructional videos. A few weeks ago he watched one about cooking chicken breast in puff pastry. He has been begging me to make it ever since. His video was basically a non-seasoned chicken breast wrapped in puff pastry. It looked like bland on bland to me so I was less than enthused.
However, he was relentless so I decided I would figure out how to make him happy without having to choke down a bland dinner. These Bacon Pesto Chicken Puff Pastry Pockets is what I came up with and they will be in our dinner rotation from here on out. So good and they are delicious as leftovers. And that is why I had to post the recipe even with terrible pictures.
Bacon Pesto Chicken Puff Pastry Pockets Recipe
Ingredients:
- 1 sheet of puff pastry, thawed
- 4 Tbsp pesto
- 2 uncooked chicken breasts, sliced cross ways in 1/4″ slices
- 4 Tbsp bacon bits
- 1 cup Italian mix or mozzarella cheese
- 1 egg
- 1 Tbsp water
Instructions:
Preheat the oven to 400 degrees.
Unroll the thawed puff pastry and place it on a lightly floured surface. Roll out until it is about 1 1/2 times the size it started. Cut into 4 same sized rectangular pieces.
Spoon 1 Tbsp of pesto on each piece of puff pastry and spread it out on the top half of the puff pastry (you’ll be folding the pieces small side to small side to make a square-ish pocket).
Evenly divide the chicken slices across the 4 pieces of puff pastry.
Sprinkle 1 Tbsp bacon bits and 1/4 cup cheese over the chicken.
Fold the puff pastry small side to small side. Fold over the sides and press with a fork to seal.
Place the 4 pockets on a cookie sheet. Whisk together the egg and water in a small bowl. Brush the egg wash over each pocket. Bake for 35 minutes or until well browned. I cut into the side of one of my pockets to make sure the chicken was done. Slicing the chicken ensures it gets done in a timely manner.
Bacon Pesto Chicken Puff Pastry Pockets
Bacon Pesto Chicken Puff Postry Pockets are delicious, easy and perfect for a busy weeknight meal.
Ingredients
- 1 sheet puff pastry, thawed
- 4 Tbsp pesto
- 2 uncooked chicken breasts, sliced crossways in 1/4" slices
- 4 Tbsp bacon bits
- 1 cup Italian mix or mozzarella cheese
- 1 egg
- 1 Tbsp water
Instructions
- Preheat the oven to 400 degrees.
- Unroll the thawed puff pastry and place it on a lightly floured surface. Roll out until it is about 1 1/2 times the size it started. Cut into 4 same sized rectangular pieces.
- Spoon 1 Tbsp of pesto on each piece of puff pastry and spread it out on the top half of the puff pastry (you'll be folding the pieces small side to small side to make a square-ish pocket).
- Evenly divide the chicken slices across the 4 pieces of puff pastry.
- Sprinkle 1 Tbsp bacon bits and 1/4 cup cheese over the chicken
- Fold the puff pastry small side to small side. Fold over the sides and press with a fork to seal.
- Place the 4 pockets on a cookie sheet. Whisk together the egg and water in a small bowl. Brush the egg wash over each pocket. Bake for 35 minutes or until well browned.
Notes
I cut into the side of one of my pockets to make sure the chicken was done. Slicing the chicken ensures it gets done in a timely manner.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 657Saturated Fat: 12gCholesterol: 137mgSodium: 739mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 39g
Looking for more weeknight meal ideas?
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