Foodgawker FAV
Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
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.
