Name: Chicken Pockets Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 tbsp olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 sheets puff pastry, thawed; 1 egg, beaten (for egg wash)

How To Make Chicken Pockets Recipe

Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 lb boneless, skinless chicken breasts
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 sheets puff pastry, thawed
1 egg, beaten (for egg wash)

Instructions

Preheat the oven to 400°F (200°C).
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and cook until softened and translucent.
Cut the chicken breasts into small, bite-sized pieces. Add them to the skillet with the onions and garlic. Cook until the chicken is cooked through and no longer pink.
Stir in the dried basil, dried oregano, salt, and black pepper. Remove from heat and set aside.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares.
Spoon a portion of the chicken mixture onto the center of each pastry square. Fold the pastry over the filling to create a pocket. Press the edges together to seal.
Place the chicken pockets on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a shiny, golden brown color.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Serve warm and enjoy!