Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4
- 4 slices bacon
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts, cubed
- 1/2 cup chopped onion
- 1 (3-ounce) package cream cheese, softened
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
Add olive oil to pan and add chicken and onion. Cook together until onion is tender and chicken is no longer pink, about 7-8 minutes. Remove with slotted spoon to medium bowl.
Add cream cheese and bacon to chicken mixture and mix well; if you're adding fresh herbs, add them at this point. Roll out puff pastry to 12" square. Cut into four 6" squares. Divide chicken mixture among the squares and fold in half. Seal edges and press with fork. Place on cookie sheet and brush with beaten egg.
Bake for 20-25 minutes until deep golden brown. Remove to wire rack and let cool 5 minutes before serving; the filling is very hot!