Best 2 Chicken Piccata Pockets Recipes
Are you tired of serving the same old chicken recipes and want to impress your taste buds with something unique and delectable? Look no further than our guide to making the ultimate chicken piccata pockets. This mouthwatering dish combines the classic flavors of chicken piccata with the convenience and portability of a pocket sandwich. With a crispy exterior and a tender, flavorful interior, these chicken piccata pockets are sure to be a hit at your next gathering or even as a delightful meal to enjoy on a busy weeknight. So, gather your ingredients, put on your apron, and get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried it in a puff pastry pocket with a bit of cream cheese; it tasted sensational. When he took leftovers to work, everyone asked what smelled so great. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 559 calories, Fat 38g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 698mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
AIR-FRYER CHICKEN PICCATA POCKETS
My husband loves chicken piccata. I tried making it in a puff pastry pocket with a bit of cream cheese, and it tasted sensational. When he took leftovers to work, everyone asked what smelled so amazing. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat air fryer to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-25 minutes. Remove from air fryer; cool 5 minutes. Serve pockets with lemon slices and parsley.Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook as directed, increasing time about 5 minutes.
Nutrition Facts : Calories 564 calories, Fat 38g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 669mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein.
Tips:
- Use fresh ingredients: Fresh chicken breasts, lemon juice, and herbs will give your Chicken Piccata Pockets the best flavor.
- Pound the chicken breasts thin: This will help them cook evenly and quickly.
- Don't overcrowd the pan: Cook the chicken breasts in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent them from steaming.
- Cook the chicken breasts until they are golden brown and cooked through: Use a meat thermometer to check that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Make sure the sauce is thickened before adding the chicken breasts back to the pan: This will help the sauce to coat the chicken breasts evenly.
- Serve the Chicken Piccata Pockets immediately: This dish is best served hot and fresh.
Conclusion:
Chicken Piccata Pockets are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are made with chicken breasts, lemon juice, herbs, and cheese, and they are cooked in a flavorful white wine sauce. These pockets are sure to be a hit with your family and friends!
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