A delightful twist on a classic chicken pastry dish, these golden chicken pockets are filled with a creamy herb mixture and wrapped in flaky puff pastry.
Season the chicken breasts with salt and pepper.
Ensure the chicken is evenly coated with seasoning for consistent flavor.
Heat butter in a skillet over medium heat and cook the chicken until browned on both sides. Remove and let cool.
Do not overcrowd the skillet to allow proper browning.
Thaw the puff pastry according to package instructions.
Keep the pastry covered with a damp cloth to prevent it from drying out.
Mix the egg and water in a small bowl to create an egg wash.
Whisk the mixture thoroughly to ensure a smooth consistency.
Roll out the puff pastry on a floured surface and cut into squares.
Use a sharp knife or pizza cutter for clean edges.
Spread cream cheese on each pastry square, sprinkle with parsley, and place a piece of chicken on top.
Ensure the filling is centered to make folding easier.
Fold the pastry corners over the filling and seal the edges. Place seam-side down on a baking sheet.
Press the edges firmly to prevent the filling from leaking during baking.
Brush the pastries with the egg wash.
Apply evenly for a golden, shiny finish.
Bake in a preheated oven at 400°F for 25 minutes or until golden brown.
Rotate the baking sheet halfway through for even baking.
Serve warm and enjoy your delicious golden chicken pockets.
Garnish with additional parsley for a fresh touch.
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