Tucky Chicken

Ohhhhhhhh yum! Chicken, puff pastry AND cream cheese? You gotta be kidding me…these look incredible!

Ingredients :

• 4 chicken fillets
• 4 frozen puff pastry sheets
• 4 oz cream cheese (the firm kind)
• few rashes of bacon
• flat-leaf parsley
• 1 spring onion
• 1 large egg
• pepper
• salt

Directions:

1. This is what we call ontbijtspek

here. It’s kinda like bacon, only much salter. They come in small portions. I’ve cooked four thin slices and drained them on a paper towel.

I’m not using too much, but feel free to add as much bacon as you like.

I’ve also chopped a spring onion with my cute orange baby Santoku.

And I’ve finely chopped a small handful of flat-leaf parsley.

Gotta love the stuff.

You can use any herb you like, though.

Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for 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.

Until I ended up with puff pastry looking like this.

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.

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