I don’t know about you, but this semester is kicking my ass. I’m taking six classes and it has left me little time to eat.
To help out, here’s a chicken and bacon recipe that’s quick and easy to make, and extremely satisfying, too.
Chicken and Bacon in Puff Pastry
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves six
Ingredients:
6 slices bacon
1 tablespoon olive oil
3 boneless, skinless chicken breasts, cubed
1/2 cup chopped onion
1 (8-ounce) package cream cheese, softened
1/2 teaspoon dried thyme leaves, or 1 tablespoon chopped fresh thyme
2 sheets frozen puff pastry, thawed
1 egg, beaten
Method:
Preheat oven to 400 degrees. In medium skillet, cook bacon until crisp; remove, drain on paper towels, crumble, and set aside. Drain pan; do not wipe out.
Add olive oil to pan and add chicken and onion. Cook together until onion is tender and chicken is no longer pink, about 7Đ8 minutes. Remove with slotted spoon to medium bowl.
Add cream cheese and bacon to chicken mixture, along with the thyme, and mix well; if you’re adding fresh herbs, add them now.
Gently roll out each puff pastry sheet across the fold lines to make it a bit wider. Cut each sheet into thirds, following the fold lines of the pastry. Cut in half across the strips to make six rectangles from each sheet. Put 1/3 to 1/2 cup of the chicken mixture in the centre of six rectangles.
Top with the other six rectangles and gently stretch the top rectangles to fit. Seal edges and press with fork. Place on cookie sheet and brush with beaten egg.
Bake for 20-25 minutes until deep golden brown.
Remove to wire rack and let cool 5 minutes before serving; the filling is very hot!