- 1 ½ pound boxes puff-pastry squares, such as Kineret brand
- 2 boneless, skinless chicken breast halves, cut into ½-inch dice
- 6 crimini mushrooms, quartered
- 2 ( 1 5-ounce) cans sweet dark pitted cherries, divided
- 1 tablespoon cornstarch
- 3 tablespoons sugar
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Preheat oven to 400 F and line a cookie sheet with parchment paper. Allow the puff pastry to stand at room temperature for 1 5 minutes so that it stretches more easily In a medium bowl, toss the chicken cubes and mushrooms. Drain and discard the juice from one can of cherries. Cut each cherry from this can in half and add into the bowl. Set aside. Place the puff pastry squares on a work surface in a single layer. Spoon one-sixth of the chicken mixture onto the center of each pastry square. Top each filled square with a second square of puff pastry, enclosing the chicken, cherries, and mushrooms. Use the tines of a fork to decoratively seal each pastry packet.
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Place the chicken packets onto the prepared cookie sheet. Bake for 25 minutes, until the pastry is puffed and golden.
Meanwhile; empty the second can of cherries with its liquid into a medium pot. Add the cornstarch, ·sugar, salt and pepper. Bring to a boil. Reduce heat and simmer for 1 O minutes until the sauce thickens. Spoon some of the sauce over each chicken puff.
Prep Time: 1 5 minutes
Cook Time: 25 minutes
Yield 6 servings
Recipe by Susie Fishbein