Pesto Chicken Puff Pastry Bites
Creamy pesto chicken is sandwiched between bite-size puff pastry pieces for a light and flaky twist on a mini sandwich bite!
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Servings: 36 bites
Ingredients
- 1 sheet Puff Pastry
- 2 Tbsp butter
- 1 tsp salt
- 3 chicken breasts
- salt and pepper, to taste
- 1/4 - 1/3 cup basil pesto
- ½ cup mayo or Miracle Whip
Instructions
- Preheat oven to 400 degrees and line a baking sheet with foil or a silpat sheet.
- Allow the puff pastry to thaw just enough to easily unfold it. This will only take 10 minutes or so, if you take it out of the wrapper. Cut each of the folds to make 3 long pieces, then cut each of those in half longways, and then cut those strips to make 12 squares, totaling 36 squares.
- Place squares on the prepared baking sheet, brush with melted butter and sprinkle with salt. Bake for 12-14 minutes, until puffed up and lightly browned. Allow to cool, and then cut each square in half to make top and bottom halves.
- While the puff pastry is baking, prepare your chicken. Pound each breast so that it is about 1/2-inch thick, for quick and even cooking. Spray a skillet with cooking spray or drizzle with olive oil, and heat over medium-high.
- Season chicken with salt and pepper and cook for 4-5 minutes per side, or until cooked through. Remove to the bowl of a stand mixer, and let sit for 5 minutes. Then, shred using the paddle attachment, or with two forks in a medium sized bowl.
- Stir in the mayo, pesto - start with 1/4 cup and add more if desired. Mix well, and then add about a tablespoon of the pesto chicken to the bottom half of each puff pastry square, then add the top to complete your bite. Serve as-is on a plate or platter, or fancy them up for a party with cute toothpicks!
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