Chicken Piccata Pockets are a delightful and portable twist on the classic Italian dish, combining the bright, tangy flavors of lemon and capers with tender chicken, all wrapped in a golden, flaky pastry. These savory pockets are perfect for a quick lunch, an elegant appetizer, or a fun dinner option that’s sure to impress. The creamy, zesty chicken filling is encased in buttery puff pastry, offering a delicious contrast of textures with each bite. Whether you’re hosting a gathering or just looking for a creative way to enjoy chicken piccata, these pockets are a tasty and convenient way to savor those beloved flavors.
Ingredients:
For the Filling:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup lemon juice (freshly squeezed)
- 2 tablespoons capers, drained and rinsed
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
For the Pastry:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon water
Instructions:
- Prepare the filling: In a large skillet, heat the olive oil over medium heat. Season the diced chicken with salt and pepper, then add it to the skillet. Cook for 5-7 minutes, or until the chicken is golden and cooked through. Add the minced garlic and cook for another minute until fragrant.
- Add the piccata flavors: Stir in the chicken broth, lemon juice, and capers. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the heavy cream and cook for another 2 minutes until the sauce is creamy and well combined. Remove from heat and stir in the fresh parsley. Set aside to cool slightly.
- Prepare the puff pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface and cut it into 6 equal squares.
- Assemble the pockets: Place a generous spoonful of the chicken piccata filling in the center of each puff pastry square. Fold the corners of the pastry over the filling, sealing the edges by pressing them together with a fork.
- Egg wash: In a small bowl, whisk together the beaten egg and water. Brush the tops of each pastry pocket with the egg wash to give them a golden, glossy finish.
- Bake: Place the assembled pockets on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed.
- Serve: Let the Chicken Piccata Pockets cool for a few minutes before serving. Enjoy them warm as a main dish, appetizer, or snack.
Chicken Piccata Pockets are a flavorful, hand-held version of the classic dish, making them perfect for any occasion. With their flaky pastry and zesty filling, they’re sure to become a favorite in your recipe collection.
