Chicken Spinach Feta Puff Pastry Pockets Food

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
• Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
• Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
• Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
• Bake at 400 for 15-20 minutes or until top is nice and golden brown.
• Cut into slices and stuff your face.

SPINACH AND FETA PUFF PASTRY BITES

Steps:

• Preheat the oven to 375 degrees F.
• Thaw frozen spinach in microwave according to package directions or by running under warm water. Drain spinach, squeezing the excess liquid from it. In a bowl, mix the spinach, feta, garlic, pepper, and nutmeg together.
• Flour a clean, dry countertop or other flat working surface. Lay out the puff pasty on the floured surface. Flour the top of the dough. Roll out the puff pastry until it is half as thick (about 1/8-inch) and about 24 by 12 inches. Trim edges to size if necessary. Cut into 3-inch strips crosswise and lengthwise, making 32 (3-inch) squares. Make sure the squares are well floured then stack them in a little pile.
• Fill a little dish with some room temperature water. Imagine each square you work with is separated in half by a diagonal. Place a couple teaspoons of filling in the top half. Dip a finger into the water and moisten the edges of the top half with water. Fold the bottom half to meet the edges of the top half. Use a fork to seal the edges.
• Place finished pockets on a nonstick baking sheet and bake about 15 minutes until golden brown and puffy. Serve warm.

MEDITERRANEAN PUFF PASTRY CHICKEN

Steps:

• In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended).
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast.
• Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.

CHICKEN AND SPINACH IN PUFF PASTRY

Steps:

• Preheat oven to 375 F.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
• Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold sheet of puff pastry onto a lightly floured surface.
• Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
• Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
• Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
• Cut into slices and enjoy!

CHICKEN SPINACH POCKET

Steps:

• In small bowl, whisk the Dijon mustard and honey together.
• Dice up raw chicken breast into approximately 1 inch cubes.
• In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
• Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
• Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
• Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
• Afterwards, place the spinach in the frying pan with the mushrooms.
• Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
• Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
• Take the laughing cow cheese and spread it on the other four of the crescent triangles.
• Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
• Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
• Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
• Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
• Pinch the top and the bottom together to close the crescent dough.
• Add a small hole in the top of the dough for a vent.
• Bake for 13-14 minutes or until golden brown.

PUFF PASTRY CHICKEN POCKETS

Steps:

• Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
• Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
• Stir half of the thyme into each carton of cream cheese and set aside.
• Place spinach leaves over chicken breasts.
• Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
• Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
• Roll up the chicken breasts to cover the filling and tuck in the ends.
• Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
• Combine egg and cold water; brush over edges of pastry.
• Place chicken at one short end; roll up tightly and tuck in ends as you go.
• Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
• Bake at 350 degrees for 25-30 minutes or until golden brown.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
• Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
• Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.