Recipe Background
Each Puff Chicken Piccata is a package of flavor! The interior is creamy, tangy, and just chock full of the classic piccata flavors like savory chicken and salty capers! But instead of pasta, Puff Chicken Piccata uses truly buttery and flaky puff pastry to encapsulate these little bursts of Italian-style goodness! Golden-brown and crisp and ready for just a hint of refreshing lemon... goodness, these just sound so wonderful, don't they? Good news! They really are that wonderful!
Each Puff Chicken Piccata is a package of flavor! The interior is creamy, tangy, and just chock full of the classic piccata flavors like savory chicken and salty capers! But instead of pasta, Puff Chicken Piccata uses truly buttery and flaky puff pastry to encapsulate these little bursts of Italian-style goodness! Golden-brown and crisp and ready for just a hint of refreshing lemon... goodness, these just sound so wonderful, don't they? Good news! They really are that wonderful!
Ingredients
- 1 (8-ounce) package cream cheese softened
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons capers drained
- 1 large shallot finely chopped
- 1 sheet frozen puff pastry thawed
- 4 chicken tenderloins cubed
- 1 large egg well-beaten
- 1 tablespoon water
- 4 thin lemon slices for serving
- 2 tablespoons fresh parsley chopped, for serving
Directions
- Preheat the oven to 425 degrees F.
- Beat the cream cheese, the lemon juice, the salt, and the pepper with an electric mixer on medium speed until it is well-combined.
- Fold the capers and the shallot into the cream cheese mixture.
- Unfold the puff pastry and roll it into a 12-inch square.
- Cut the puff pastry into four smaller squares.
- Spread the cream cheese mixture over the squares to within 1/4-inch of the edges.
- Top the cream cheese layer with the chicken.
- Fold a corner of each pastry square over the chicken, forming a triangle.
- Pinch the triangle edges to seal and flatten the edges with a fork for a tighter seal.
- Whisk the egg and the water together.
- Brush the egg wash over the pastry pocket, including the edges.
- Pierce each pocket with a fork twice to vent.
- Bake the pastry triangles on a parchment-paper-lined baking sheet until they are golden-brown, about 18-25 minutes.
- Transfer the triangles from the oven and allow them to cool for 5 minutes.
- Serve the pockets with the lemon slices and the parsley.
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