Chicken Turnover

Preheat your oven to 450 degrees. Set out your puff pastry to thaw and bring your cream cheese to room temperature.

Season your chicken breast with salt and pepper. Coat an oven-safe skillet with 3 tablespoons of extra virgin olive oil. Bake the chicken for approximately 25 minutes or until done.

Coat a medium sauce pan with the remaining 3 tablespoons of extra virgin olive oil. Slice the carrot and celery into slices of similar size and width as the mushrooms.

Chop finely the garlic and shallot.

Saute the garlic, shallot, mushrooms, carrots and celery on medium heat until all of the moisture is out of the skillet and the veggies are just barely starting to caramelize.

While your veggies are sauteing, coarsely chop the parsley and grate 1/2 of a lemon’s rind.

Add all of the sauteed vegetables, parsley and lemon rind to a large bowl. Squeeze the lemon juice from 1/2 of a lemon over the veggies.

Cut the cream cheese into small pieces and along with the feta cheese, add to the veggies.

Cut the chicken breast into bite-sized pieces, add to the veggies and cream cheese. Season with salt and pepper, mix altogether.

Flour a work surface. Whisk 1 large egg in a bowl. Lay out one sheet of puff pastry and roll it out to 11 inches or more.

Cut the pastry in half, add the chicken and veggie mixture to the center. Brush around the edges with the egg wash, then fold the ends of the puff pastry over your mixture.

Use a fork to crimp down the sides. Brush the tops with the rest of the egg wash, cut a couple of slices along the top to vent.

Place on a parchment-paper-covered cookie sheet and bake at 450 degrees for 18 minutes or until golden brown.

Enjoy!