What’s that you ask?

 What is in this little puff pastry package?

THIS my friends, is what is inside the little puff pastry package.

Just look at it…

Tender chicken breast…

creamy spinach and artichoke spread…

Flaky puff pastry…

AND  this recipe is made entirely out of using left overs in my fridge and freezer.

Need I go on?

Puff pastry is an awesome way to take a bunch of leftovers and roll it inside of puff pastry and make a meal out of it.  I used, 2 cooked leftover chicken breasts, 2 sheets of puff pastry and some left over spinach and artichoke dip.

Unfold 2 sheets of puff pastry that has been thawed and place it on your work area.  Next take a healthy spoonful of the spinach and artichoke mixture and spread it around the middle of the pastry.  Make sure you leave a border so you can close this thing eventually.  

Next place a chicken breast, either whole or shredded, on top of the spinach mixture, and then top with more of the spinach.  Next, fold up each sheet into a little package and place it on a baking sheet, seam side down.  Brush each chicken package entirely in egg wash.  I use 1 egg mixed with a couple drops of water.  Then make a few cuts through the top of the puff pastry so steam can escape, and then sprinkle with Parmesan cheese.

Bake the pockets at 400 degrees for 20-30 minutes, until the pastry is golden brown.  Since we are using cooked chicken breast, all we are required to do is simply warm it through and brown the pastry.  Dinner has never been simpler!

For the Spinach and Artichoke Spread:

8 oz cream cheese, room temperature

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 to 2 garlic cloves

3-4 large basil leaves

salt and pepper

1 package frozen chopped spinach, thawed and drained well

1 small jar artichoke hearts (not marinated)

Combine all ingredients in a food processor.  Make sure everything is combined really well.  If you want to eat this as just dip, place in a large ramekin or baking dish and sprinkle with shredded mozzarella cheese.  Bake at 375 degrees for 30 minutes, until dip is bubbling and golden brown.  Serve with crackers or sliced bread.  Or use it by tossing with cooked pasta, or wrapped inside puff pastry with chicken like above 🙂