4 6 oz. skinless, boneless chicken breasts
2
teaspoons Cajun seasoning
1
sheet frozen puff pastry, thawed
4 oz. brie, cut lengthwise into 4 slices
4
slices bacon, cooked and crumbled
Preheat the oven to 350 degrees and line a
rimmed baking sheet with a rack. Season the chicken with salt, pepper
and the cajun seasoning. In a
large skillet, heat 2 tablespoons extra-virgin olive oil and brown the
chicken on each side for about 2 minutes; transfer to a plate and
reserve the skillet. Cut the puff pastry into 4 equal pieces and roll
each one out into an 8-inch square. Place a chicken breast onto each of
the squares toward one corner; top each with a brie slice and 1
tablespoon bacon. Fold the pastry in half to create a triangle and pinch
closed along the edges. Brush with the chicken drippings from the
skillet. Using a sharp knife, make 2 small, straight cuts on top to
allow the steam to vent. Bake until the chicken is cooked through, 30 to
35 minutes.
bacon recipe source: EveryDay with Rachael Ray, December 2010
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