• Cooking Time: 35
  • Servings: 4
  • Preparation Time: 25


This recipe never fails. I have always used pretty thick chicken so I've needed to leave in the oven for about 15 minutes longer than the recipe suggests. -Emily


  • 4 chicken fillets
  • 4 frozen puff pastry sheets
  • 4 oz cream cheese (the firm kind)
  • few slices of bacon
  • flat-leaf parsley
  • 1 spring onion
  • 1 large egg
  • pepper
  • salt


  • Preheat oven to 400F
  • Cook the bacon. Drain in a paper towel and crumble them.
  • Finely chop 1 spring onion (or however many you want, I used a handful last time) and a good handful of lead parsley. Add the spring onion, parsley, cream cheese, pinch of pepper, and bacon in a medium bowl and mix all together.
  • Roll out the pastry dough a little and beat a large egg.
  • Make a deep cut in each chicken fillet (I made a horizontal and vertical cut) and fill in with the creak cheese mix.
  • Place the chicken on top of the puff pastry, season with salt and pepper. Brush the edges with egg and form them into packages.
  • Bake for 30-35 minutes.

Categories: Dinner  Poultry 

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