INGREDIENTS:

• 1 tablespoon unsalted butter
• 2 medium shallots, finely diced
• 2 scallions, green and white parts chopped
• One 14-ounce can artichoke hearts, roughly chopped
• 8 ounces cream cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon ground fennel
• ½ tablespoon dried oregano
• 1 pound chicken breast tenders, pounded thin and cut into 12 pieces
• 2 sheets frozen puff pastry, thawed, rolled out, and cut into 12 equal pieces
• Salt and pepper

INSTRUCTIONS:

1. PREHEAT THE OVEN: Preheat the oven to 375 ° F (190 ° C).
2. COOK THE SHALLOTS AND SCALLIONS: In a large sauté pan or skillet over medium-high heat, melt the unsalted butter. Add the finely diced shallots and chopped scallions. Cook for 5 minutes, until fragrant.
3. ADD ARTICHOKE HEARTS: Add the roughly chopped artichoke hearts to the skillet. Cook for another 5 minutes, allowing everything to warm through. Remove from the heat and drain any excess liquid.
4. PREPARE THE FILLING: In a large bowl, combine the cooked artichoke heart mixture with the cream cheese and grated Parmesan cheese. Stir well to ensure all ingredients are fully mixed. Season the mixture with salt and pepper to taste.
5. SEASON THE CHICKEN: In a small bowl, combine the ground fennel and dried oregano. Season the chicken breast tenders with this spice mixture.
6. ASSEMBLE THE PUFF PASTRY POCKETS: Roll out a sheet of puff pastry and place a seasoned piece of chicken on top. Spoon a portion of the artichoke and cream cheese mixture on top of the chicken. Roll up the puff pastry lengthwise around the filling.
7. ARRANGE IN MUFFIN TIN: Place the prepared puff pastry pockets vertically in a muffin tin. Repeat this process with the remaining chicken, artichoke mixture, and puff pastry portions.
8. BAKE IN THE OVEN: Place the muffin tin in the preheated oven and bake for approximately 50 minutes, or until the puff pastry is golden brown.
9. COOL AND SERVE: Remove the puff pastry pockets from the oven and let them cool for about 10 minutes before carefully removing them from the muffin tin. Serve and enjoy your delicious chicken and artichoke puff pastry pockets!

Here are a few variations you can try for this chicken and artichoke puff pastry pockets recipe:

1. Spinach and Feta: Add a handful of cooked spinach and crumbled feta cheese to the artichoke mixture for a Mediterranean twist. The flavors of spinach and feta pair wonderfully with the chicken.
2. Sun-Dried Tomato and Basil: Incorporate some chopped sun-dried tomatoes and fresh basil leaves into the filling. These ingredients add a burst of rich flavor and aromatic freshness.
3. Bacon and Cheddar: For a heartier version, include some cooked and crumbled bacon in the filling along with shredded cheddar cheese. This combination adds smokiness and a cheesy kick.
4. Pesto and Mozzarella: Mix some pesto sauce into the cream cheese and add a slice of fresh mozzarella on top of the chicken before rolling it up. The pesto adds a vibrant herbal flavor.
5. Mushroom and Swiss: Sautee some sliced mushrooms and add them to the artichoke mixture. Use Swiss cheese instead of Parmesan for a creamy and earthy flavor profile.
6. Thai-Inspired: Replace the oregano and fennel with Thai spices like red curry paste and ginger. Add chopped cilantro and a dash of coconut milk to the filling for a flavorful Thai twist.