These chicken pockets are a perfect blend of flavors and textures, with tender chicken, melted cheese, and savory seasonings all encased in a crispy, golden pocket. The recipe is simple and versatile, making it a great option for a family dinner or a party appetizer. Serve with your favorite dipping sauce and enjoy a delicious homemade treat.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced tomato
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 sheets of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet, heat some oil over medium heat. Add the diced onion, bell pepper, tomato, and garlic. Sauté until the vegetables are soft and slightly caramelized.
- Remove the vegetable mixture from the skillet and set it aside.
- In the same skillet, cook the chicken breasts until they are fully cooked and no longer pink inside. Remove from heat and let cool.
- Once cooled, shred the chicken into small, bite-sized pieces.
- In a bowl, combine the shredded chicken, sautéed vegetables, shredded cheese, dried oregano, salt, and black pepper. Mix well to combine.
- Unfold the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
- Place a spoonful of the chicken mixture onto the center of each square. Fold the pastry over the filling to form a triangle. Press the edges with a fork to seal.
- Brush the tops of the pockets with the beaten egg wash to give them a golden-brown color.
- Transfer the chicken pockets to the prepared baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
- Serve the chicken pockets warm with your favorite dipping sauce.
Interesting Facts
Puff pastry, a key ingredient in this recipe, originated in France and is known for its flaky and light texture.
Feel free to customize the filling by adding additional vegetables or spices to suit your taste.
Chicken pockets can be made in advance and reheated in the oven for a quick and convenient meal or snack.
This recipe can easily be doubled or halved to feed a larger or smaller crowd.
Kids love these chicken pockets and they can be a great way to hide vegetables in their meal.