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To eat is a necessity, but to eat intelligently is an art.

~La Rochefoucauld
Personally, I like to go a step farther and eat creatively which is what inspired this recipe!

CHICKEN & APPLE PUFF BUNDLES
3/4 pound chicken tenders
1/4 cup chopped Vidalia onions
2 apples, peeled, cored and chopped
4 ounces orange juice with pulp
3 tablespoons brown sugar
1 teaspoon apple pie spice
1/4 cup sugar
2 tablespoons golden raisins
puff pastry*
cinnamon sugar
egg, beaten

• Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
• Pre-heat the oven to 375°.
• In a skillet melt butter and saute’ chicken and onion until golden.
• Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
• Add apple pieces and raisins.
• Add to chicken and onion mixture.
• Simmer until moisture is absorbed.
• Line baking sheet with silicone mat or parchment paper.
• Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
• Spoon 1/4 cup of apple mixture into center of square.
• Brush the edges of the pastry squares with the egg.
• Fold each pastry in half over the apple mixture and press the edges to seal.
• Place the filled pastries onto the baking sheets.
• Brush the tops of the pastries with the egg.
• Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
• Sprinkle with powdered sugar.

♥ ♥