Chicken and Artichoke Bundles

Name: Chicken and Artichoke Bundles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 sheets frozen puff pastry; 1/2 cup sour cream (light works too); 1 -1 1/2 teaspoon chili powder; 4 minced garlic cloves; 1/2 lemon, juice of; 2 1/2 cups cubed cooked chicken; 1 1/2-2 cups shredded monterey jack cheese; 1 (14 ounce) can drained artichoke hearts, loosely chopped; 7 ounces drained green chilies; 4 green onions, thinly sliced; 2 tablespoons chopped fresh parsley (to garnish); milk

Submitted by startnover

"Great "company" food!"

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photo by startnover

Ready In:: 45mins
Ingredients:: 12
Serves:: 8

ingredients

2 sheets frozen puff pastry
¹⁄₂ cup sour cream (light works too)
1 - 1 ¹⁄₂ teaspoon chili powder
4 minced garlic cloves
¹⁄₂ lemon, juice of
2 ¹⁄₂ cups cubed cooked chicken
1 ¹⁄₂ - 2 cups shredded monterey jack cheese
1 (14 ounce) can drained artichoke hearts, loosely chopped
7 ounces drained green chilies
4 green onions, thinly sliced
2 tablespoons chopped fresh parsley (to garnish)
milk

directions

Thaw pastry sheets and set aside.
In medium bowl stir together sour cream, chilli powder, garlic, and lemonjuice.
Add chicken, cheese, artichokes, chillies, and green onions.
Cut each pastry into 4 squares. On a lightly floured surface roll each square out to make it a pefect square and try to make even thickness.
Place enough of the mixture in a 1 c measuring cup pressed down to fill it 3/4 full.
Tap out filling into the center of one of the rolled squares, it should still be in the shape of the measuring cup.
Moisten edges with water and fold up each corner to make a folded square bundle.
Brush with milk bake 400 on an ungreased sheet lined with foil for 25-30 minutes or till golden.
Sprinkle parsley over tops before serving.