Savory Spinach and Cream Cheese Chicken Pockets
Indulge in these delightful Savory Spinach and Cream Cheese Chicken Pockets, a perfect blend of succulent chicken breasts filled with a creamy herb-infused cheese mixture and vibrant spinach. Wrapped in flaky puff pastry, these pockets are not only visually appealing but also bursting with flavor, making them an ideal choice for a cozy sit-down dinner or a casual gathering with friends to watch the big game. Each bite is a harmonious combination of textures and tastes, ensuring that everyone at the table will be reaching for seconds.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast halves
8 (sliced and pounded flat)
salt
1 teaspoon (for seasoning)
pepper
1 teaspoon (for seasoning)
crushed thyme
1 tablespoon (divided)
large spinach leaves
35-40 (washed)
cream cheese with herbs or vegetables
16 ounces (2 cartons) (choose your favorite variety)
chopped pecans
1/2 cup (toasted)
frozen puff pastry
2 sheets (thawed)
egg
1 (beaten for wash)
cold water
1/2 teaspoon
poppy seeds
1 tablespoon
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a greased cookie sheet.
2
Start by cutting a lengthwise slit in each chicken breast, being careful not to cut all the way through—this will create a pocket.
3
Cover each breast with plastic wrap and pound them to an even thickness of about 1/8 inch using a meat mallet. Remove the wrap and season both sides with salt and pepper.
4
In a mixing bowl, combine one half of the thyme with each carton of cream cheese, stirring well to incorporate the herbs evenly. Set this mixture aside.
5
Lay several spinach leaves over each flattened chicken breast, ensuring they cover the surface.
6
Spoon 2 tablespoons of the herbed cream cheese mixture along the center of each chicken breast, then evenly sprinkle the toasted pecans on top, gently pressing them into the cheese.
7
Carefully roll up each chicken breast, starting from one short end and tucking in the sides as you go to secure the filling inside.
8
On a lightly floured surface, unroll the thawed puff pastry sheets and cut each sheet into 8 equal rectangles, forming a total of 8 portions. Roll each piece into an 8-inch by 7-inch rectangle.
9
In a small bowl, whisk together the egg and cold water. Brush this mixture along the edges of each puff pastry rectangle to help seal them.
10
Place a rolled chicken breast at the end of each pastry piece and roll it up tightly, tucking in the sides as you go to prevent any filling from escaping.
11
Arrange the finished pockets on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with poppy seeds for an aromatic finish.
12
Bake in the preheated oven for 25-30 minutes or until the pastries are puffed and golden brown, filling your kitchen with an irresistible aroma.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Savory Spinach and Cream Cheese Chicken Pockets?
The main protein is 8 boneless skinless chicken breast halves.
What type of pastry is used for this recipe?
The recipe uses 2 sheets of thawed frozen puff pastry.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
How long should the chicken pockets bake?
They should bake for 25-30 minutes or until the pastries are puffed and golden brown.
How thin should the chicken breasts be pounded?
The chicken should be pounded to an even thickness of about 1/8 inch.
What kind of cheese is used in the filling?
The recipe calls for 16 ounces of cream cheese with herbs or vegetables.
Are there nuts included in this recipe?
Yes, 1/2 cup of toasted chopped pecans are added to the filling.
What type of seeds are used as a topping?
Poppy seeds are sprinkled on top for an aromatic finish.
How many spinach leaves are needed for the recipe?
You will need approximately 35-40 large washed spinach leaves.
How do you create the pocket in the chicken?
Cut a lengthwise slit in each chicken breast without cutting all the way through.
What is the purpose of the egg wash?
The egg wash is used to seal the puff pastry edges and to help the tops become golden brown.
How many portions does this recipe make?
This recipe makes a total of 8 chicken pockets.
What herbs are used to season the filling?
Crushed thyme is stirred into the cream cheese mixture.
How do you prepare the baking sheet?
The recipe requires a greased cookie sheet.
What size should the puff pastry rectangles be rolled into?
Each piece of puff pastry should be rolled into an 8-inch by 7-inch rectangle.
What is the recommended preparation for the pecans?
The pecans should be chopped and toasted before being added.
What do you mix with the egg for the wash?
The egg is whisked together with 1/2 teaspoon of cold water.
In what order is the filling layered on the chicken?
Lay spinach leaves first, then 2 tablespoons of herbed cream cheese, and finally the toasted pecans.
How do you ensure the filling stays inside the chicken?
Roll the chicken starting from a short end and tuck in the sides as you go.
Should the puff pastry be frozen when you use it?
No, the puff pastry sheets must be thawed before unrolling and cutting.
How much thyme is needed in total?
The recipe calls for 1 tablespoon of crushed thyme, divided.
What basic seasonings are used for the chicken?
Salt and pepper are used to season both sides of the pounded chicken.
What is the suggested occasion for serving these pockets?
They are ideal for a cozy sit-down dinner or a casual gathering like a game day party.
How many rectangles do you cut from each puff pastry sheet?
Each sheet is cut into 8 equal rectangles, though only 8 total are needed for the 8 chicken breasts.
Can I use different varieties of cream cheese?
Yes, you can choose your favorite variety of cream cheese with herbs or vegetables.
What should the internal texture of the chicken be after pounding?
The chicken should be thin and even to allow for easy rolling and uniform cooking.
How do you seal the final pastry roll?
Brush the egg wash along the edges of the pastry and tuck in the sides while rolling.
Is the chicken cooked before being wrapped in pastry?
No, the raw, pounded chicken is wrapped in pastry and then baked.
What visual cue indicates the pockets are finished baking?
The pastry will be puffed and golden brown.
What should be used to pound the chicken?
A meat mallet should be used while the chicken is covered in plastic wrap.