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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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If youâre one of those folks who think bacon is a food group, youâll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! âSimple & Delicious Test Kitchen Ingredients:
1/4 pound bacon strips, cut into thirds |
2 medium onions, halved and thinly sliced |
2 medium apples, peeled and thinly sliced |
1 package (9 ounces) ready-to-serve roasted chicken breast strips |
1/4 cup jalapeno pepper jelly |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 sheet frozen puff pastry, thawed |
3/4 cup shredded cheddar cheese |
1/4 teaspoon pepper |
1 tablespoon minced fresh parsley |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
2. On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.
3. Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
4. Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley. Yield: 4 servings.
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