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 7 to 8 minutes. Remove with
slotted spoon to medium bowl.
Add cream cheese and bacon to chicken mixture and
mix well; if you're adding fresh herbs, add them
at this point. Roll out puff pastry to 12 inch
square. Cut into four 6 inch squares. Divide
chicken mixture among the squares and fold in
half. Seal edges and press with fork. Place on
cookie sheet and brush with beaten egg.
Bake for 20 to 25 minutes until deep golden brown
Originally Submitted
8/24/2011
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