- 4
Ingredients
- 4 chicken fillets
- 4 frozen puff pastry sheets
- 4 oz low fat cream cheese (the firm kind)
- few rashes of bacon
- flat-leaf parsley
- 1 spring onion
- 1 large egg
- pepper
- salt
Preparation
Step 1
Cook four thin slices of bacon and drain them on a paper towel.
Chop a spring onion and flat leaf parsley.
Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm low fat cream cheese.
Mix it all up. Adding a little garlic, chili pepper and/or grated cheese also tastes great!
Make a fairly deep cut in each chicken fillet. And spread 1/4 of the cream mixture in there.
My puff pastry sheets were fairly small, so I’ve used two for each chicken fillet. I kinda stuck them together, and flattened them a little with my dough pin.
Place the chicken on top of the puff pastry, with the cream cheese side down. Season the chicken with a generous amount of salt and pepper.
Beat a large egg, and brush a little on the edges of the puff pastry.
Just fold them until you end up with small packages. The egg will function as a glue. Lightly brush the top of the puff pastry with the egg as well.
Pop them in a preheated oven, and bake at 400F (200C) for 30 to 35 minutes.