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.
