No, I don’t have a stutter and have no desire to make fun of anyone who does- but titling this post “Chicken pesto provolone puff pastry pockets” seemed ridonk.
I made the pesto with walnuts and with basil fresh from the garden. If I was really impressive, I’d tell you all about butchering the chicken and rolling out the from-scratch puff pastry… but the poultry is from the farmer’s market, and the pastry is from a box in the freezer section.
Not a real “home-made meal,” I know. I felt like I was cheating, like I was pulling a little Sandra Lee, while I put these together. (The only difference is I wasn’t drinking a pitcher of vodka- ba-dum CHING!)
Getting the puff pastry out to thaw – which takes 40-45 minutes- does require a bit of planning, which makes this a later-weeknight meal or one for the weekends. If you have the time and patience, you could even make your own. OR, you can rush the pastry and rip it apart while trying to unfold it, then have to patch it together with water and flour (-and of course, all I had was wheat so not only did it have seams, it had patches). I recommend pouring a glass of wine and practicing patience.
But even though I used boxed pastry and a few other grocery staples, the meal was filling and tasty, something of comfort with a hint of summer in it. And eventually, I WILL make puff pastry, danggit.
Just not this week.
Chicken 4P Pockets
I like to serve with a light pasta-veggie salad in the summer, or pasta and marinara for a heartier option.
1 sheet puff pastry dough
2 large halved or 4 small chicken breasts
3 T. oil, divided
2 cloves garlic
1 t. each oregano and thyme
1 c. pesto
4 oz. provolone cheese
~1/4 c. grated parmesan
Thaw puff pastry according to direction. While thawing, heat 1 T. oil in a skillet over medium-high heat. Rub the chicken breasts with the remaining oil and then season with oregano, thyme, salt and pepper. Brown chicken in skillet, about 3 minutes on each side, then reduce heat to medium-low and cover for 10 minutes. Remove from heat to cool slightly.
Heat oven to 400. On a lightly floured surface, carefully unfold pastry sheet. Roll out lightly to flatten seams and even out edges. Facing the sheet with the long edge of the pastry going left to right (not up and down), cut the sheet down the middle to create two rectangles (don’t worry about separating/moving the sheet). Then in one of the upper corners of one rectangle, make a diagonal cut across the rectangle to the opposite corner. Repeat with the other rectangle. You will end up with 4 long triangle shaped sections of pastry. (See the picture above if you have any confusion, and ignore my misshapen mess of pastry!)
Divide the pesto among the 4 triangles and spread, staying away from the edges a bit. Grate a bit of parmesan on top of the pesto. On the fat part of each triangle, lay down a 1 oz. slice of provolone, and top it with a piece of chicken. Carefully wrap the pastry around the chicken and cheese, careful to press down and seal the edges a bit. Space on a parchment-lined baking sheet and bake for 25-30 minutes, until pastry is golden brown and chicken juices run clear when cut.