CHICKEN PUFFS

I’m not quite sure where I originally found this recipe, but we fell in love with it and it makes a wonderful presentation for company. The pictures are from when I originally made it with whole chicken breasts, but I have since changed it to using bite sized pieces. Using chicken tenders works best. It bakes better and is much easier to eat!

CHICKEN PUFFS

2 pounds boneless, skinless chicken breasts or tenders

4 Pepperidge farm puff pastry sheets, defrosted

4 ounces cream cheese

1/2 pound bacon, cut into quarters

1 bunch green onions, chopped

1 handful flat leaf parsley

sea salt and white pepper to taste

1 large egg, beaten

PURE

Preheat oven to 400 degrees.
Add cream cheese, green onions, parsley, salt and pepper to a small food processor and process until well blended. Set aside.
Cook bacon until crisp. Drain on paper towels.
Cut chicken into bite size pieces.
In a large bowl, toss chicken pieces with cream cheese mixture until well coated.
On a large jelly roll pan that has been sprayed with PURE, lay out your puff pastry pieces and seal any stray seams.
Divide chicken evenly among the 4 sheets.
Top evenly with the bacon.
Pull up all four corners and give them a little twist in the center.
Brush with beaten egg.
Bake 30 minutes until golden brown.
Serve immediately.