Name: Chicken Piccata Pockets
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Chicken Piccata Pockets

1. 1 package (8 ounces) cream cheese, softened

2. 2 tablespoons lemon juice

3. 1/4 teaspoon salt

4. 1/4 teaspoon pepper

5. 2 tablespoons capers, drained

6. 1 large shallot, finely chopped

7. 1 sheet frozen puff pastry, thawed

8. 4 chicken tenderloins, cubed

9. 1 large egg, well beaten

10. 1 tablespoon water

11. 4 thin lemon slices

12. 2 tablespoons chopped fresh parsley

How to cook deliciously - Chicken Piccata Pockets

1 . Stage

Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.