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Ingredients

2 skinless, boneless chicken breasts, cut into 1-inch cubes 2 teaspoons minced garlic 1 teaspoon dried parsley ½ teaspoon lemon juice ¼ teaspoon ground black pepper 2 slices bacon, cut into bite-size pieces 1 small onion, diced 1 (10 ounce) package fresh spinach ½ cup crumbled feta cheese 1 (17.25 ounce) package frozen puff pastry sheets, thawed

Nutrition Info

415.3 calories carbohydrate: 30.1 g cholesterol: 27.6 mg fat: 26.8 g fiber: 1.9 g protein: 13.9 g saturatedFat: 7.8 g servingSize: - sodium: 350.4 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion, cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
Bake in the preheated oven until golden brown, about 30 minutes.

4 pockets

My husband loves these puff pastries filled with chicken. It's the only way I can get him to eat spinach!