Categories: Chicken

Ingredients

• 8 oz. cream cheese, softened
• 2 tbsp. lemon juice
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp. capers, drained
• 1 large shallot, finely chopped
• 1 sheet frozen puff pastry, thawed
• 4 chicken tenderloins, cubed
• 1 large egg
• 1 tbsp. water
• 4 thin lemon slices
• 2 tbsp. chopped fresh parsley

Directions

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

2. Unfold puff pastry; roll into a 12-in. square. Cut into four smaller squares. Spread cream cheese mixture over squares to within 1/4-in. of edges; top with chicken.

3. Fold one corner of each pastry square over chicken, forming triangles. Pinch triangle edges to seal, and flatten with fork for tighter seals. Whisk egg and water; brush over the pastry pockets, including edges. Pierce each pocket twice with a fork to vent.

4. Bake on a parchment paper-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley.

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