A few tidbits about the ingredients:

Puff Pastry — I’m not sure why, but puff pastry can be challening to find. It’s usually located in the freezer aisle, with the pie crusts. 

Thyme — You can use a freeze dried thyme as well. The flavour isn’t quite as intense, but it works!

Cheese — I’ve made this recipe with a few different cheeses. While they all taste good, I find old aged white cheddar to be the best!

Ingredients

1. Before starting, you will need to remove your puff pastry from the freezer and let it defrost on the counter for 40-60 minutes. You want the dough to still feel cold, but pliable.

2. Once the puff pastry is at a temperature you can work with, preheat your oven to 350 dgrees and line your baking tray with parchment.

3. Prepare your ingredients – shred the cheese, thinly cut the white onions and prepare the chicken.

*for the chicken, cut the breast down the middle so you have two pieces. From here, pound the chicken gently to get the meat nice and thin. Repeat for the other breast as well. The goal is to keep the chicken even thickness, for optimal cooking.

4. Gently roll the dough out into a large square. You want the dough nice and thin so the pastry doesn’t overwhelm the chicken. Once you’ve achieved you large square, cut the dough into four quadrants. I like to use a pizza cutter for this!

5. Place pastry on the baking sheet, evenly spread. Add the chicken to one side of the pastry square, top with onions, cheese, thyme, and plenty of salt and pepper.

6. Fold the other side of the pastry to cover the chicken and pinch the edges. I like to use a fork to secure them.

7. Last step, brush the pastry pockets with the melted butter, add a dash more salt and pepper and bake! Place your tray in the oven for 35-40 minutes – depending on the thickness of your chicken. You want the puff pastry to be a nice golden brown.