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

1. Preheat oven to 400F
3. Cook the bacon. Drain in a paper towel and crumble them.
5. 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.
7. Roll out the pastry dough a little and beat a large egg.
9. Make a deep cut in each chicken fillet (I made a horizontal and vertical cut) and fill in with the creak cheese mix.
11. Place the chicken on top of the puff pastry, season with salt and pepper. Brush the edges with egg and form them into packages.
13. Bake for 30-35 minutes.

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