The Pioneer Woman Tasty Kitchen
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Creamy Cranberry Chicken Pockets

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Level: Easy

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Description

Everything’s better when wrapped in puff pastry!

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Tablespoons Butter
  • ½ cups Flour
  • ½ packages Puff Pastry (from A Two-sheet Package)
  • ½ cups Cream Cheese
  • ½ cups Cranberry Sauce
  • 1 whole Egg, Beaten

Preparation

Preheat your oven to 375 F and make sure the oven rack is in the center position. Cover a baking sheet with parchment paper.

Season your chicken breasts with salt and pepper on both sides. In a large saute pan over medium high heat melt the butter until bubbly. Add the chicken and cook for about 5 minutes until nice and browned on the first side. Flip them over and cook for another 5 minutes or so. They will be nice and browned and almost cooked through. Remove the chicken breasts to a plate and cover and refrigerate for 15 – 20 minutes until cooled.

Sprinkle a clean work surface with a little more than half of the flour and lay down the puff pastry sheet. Sprinkle the top of the pastry with the rest of the flour and roll out the dough just slightly, until it’s about 1/8 inch thick. With a sharp knife, cut the pastry into 4 equal sized rectangles.

Spread each of the rectangles with equal amounts of the cream cheese and then do the same with the cranberry sauce. Now add your cooled chicken breast.

Fold in the short ends of the pastry rectangles and then fold in the long sides and pinch the seams to make sure they’re securely closed.

Place them seam side down on the baking sheet and brush the tops with the beaten egg. Bake for 25-30 minutes until puffed and golden.

Allow to cool slightly before eating as the insides are going to be smoking hot!

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