Chicken Spinach Feta Puff Pastry Pockets

• 2 skinless, boneless chicken breasts, cut into 1-inch cubes
• 2 teaspoons minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 2 slices bacon, cut into bite-size pieces
• 1 small onion, diced
• 1 (10 ounce) package fresh spinach
• 1/2 cup crumbled feta cheese
• 1 (17.25 ounce) package frozen puff pastry sheets, thawed

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
4. Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
5. Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
6. Bake in the preheated oven until golden brown, about 30 minutes.

skinless, garlic, parsley, lemon juice, ground black pepper, bacon, onion, fresh spinach, feta cheese, pastry sheets

Taken from www.allrecipes.com/recipe/261667/chicken-spinach-feta-puff-pastry-pockets/ (may not work)