4 chicken fillets
4 frozen puff pastry sheets
1 spring onion
4 oz cream cheese
flat-leaf parsley
few rashes of bacon
1 egg
pepper
salt
Preheat oven to 400-F
Cook a few rashes of bacon. Drain on a paper towel, then crumble.
Finely chop 1 spring onion and a handful of the flat parsley. Add spring onion, along with parsley, to the cream cheese, along with a pinch of pepper and the bacon. Mix well.
Roll out the pastry dough a little, and beat the egg.
Make a deep cut in each chicken fillet and fill with the cream cheese mix.
Place the chicken on top of the puff pastry, season with salt and pepper, brush edges with egg, and form into packages.
Bake for 30-35 minutes.
