Puff Pastry Chicken Pockets

READY IN: 1hr 10mins
YIELD: 8 pockets




  • Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
  • Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
  • Stir half of the thyme into each carton of cream cheese and set aside.
  • Place spinach leaves over chicken breasts.
  • Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
  • Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
  • Roll up the chicken breasts to cover the filling and tuck in the ends.
  • Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
  • Combine egg and cold water; brush over edges of pastry.
  • Place chicken at one short end; roll up tightly and tuck in ends as you go.
  • Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
  • Bake at 350 degrees for 25-30 minutes or until golden brown.