Pollo Pesto Pastry Puffs

Elegant, delicious, and oh so good!  Puffed Pastry can make most anything extra special, and the chicken, cheese, and a few extras wrapped up in this little package of deliciousness are no exception!

Pollo Pesto Pastry Puffs

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I’ll tell you how I made this dish, but what you put inside is entirely up to you!  Start by taking the frozen puffed pastry out of the freezer to defrost (according to package directions).  Prepare the chicken:  Flatten or filet a couple of boneless skinless chicken breasts and cut into “tender” size pieces.  Season with kosher salt and pepper and lightly fry on the stove top in 2 TBSP olive oil – about 2-3 minutes per side, until just done!  While the chicken rests, lightly flour each pastry square, roll out a bit in each direction to make larger square, and cut each diagonally-making 4 triangles.  Spread 2 TBSP softened mascarpone (or cream cheese) in the center of each triange, 1 tsp pesto, a little shredded Monterey Jack cheese (or other shredded cheese), and a several julienne cut sun-dried tomatoes around the center of the triangle. Place one large or two small cooked chicken breast pieces to fit on top of the cheese and pesto, top the chicken with a strip of cooked bacon, then fold up the pastry dough around the chicken.  Use an egg wash (1 beaten egg with 1 TBSP water) on each of the “packages” and bake on parchment paper at 425F for about 15-20 minutes until golden brown.  Remove from oven and transfer to a plate to rest for a few minutes before digging in!  Beautiful presentation and oh so good!

The “packages” freeze very nicely.  Place them in a freezer bag after wrapping, but before the egg wash stage.  Once defrosted, wash with egg and then bake according to directions above.  Take them out of the freezer on the way out the door, and dinner will be ready in no time once you’re home!

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