Mushroom Chicken Pockets
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- chicken breasts, boneless and skinless
- 1 1/4 c
- chopped fresh mushrooms
- 1 c
- chopped onions
- 4 Tbsp
- margarine, divided
- 1 can(s)
- cream of mushroom soup
- 1 pkg
- frozen puff pastry, thawed
1In a skillet,melt 2 T. margarine. Add chicken and cook over med. heat for 8 minutes each side or until juices run clear. Remove to a bowl and cool.
2In the same skillet saute mushrooms and onions until tender in remaining margarine.
3Divide pasty into four portions. On a floured surface, roll out one portion into an 8" circle. Place 1 chicken breast on half the circle near edge.
4Spoon 1/4 of the mushroom mixture over the chicken with 1 tsp. of mushroom soup spread on top. (straight out of the can).
5Fold pastry over chicken. Moisten edges with water and seal. Cut slits in top. Repeat with remaining chicken. Arrange pockets on an ungreased cookie sheet.
6Bake uncovered at 425^ for 15-20 minutes or until golden brown.