When I was a newlywed, struggling to learn how to cook, I just experimented and hoped for the best. Luckily for my husband, the experiments usually turned out edible, and sometimes I succeeded in making something awesome that was requested for the future. Haha. I always new I had a good one when my beloved husband murmured, "We should have this again...tomorrow," between mouthfuls. This was one of my early marriage experiments with such a result, and my husband still requests "that chicken pocket thing" on occasion, and I try to oblige when I can. I hope you enjoy it as well. Away we go.
Ingredients:
-Puff pastry (I use the frozen kind)
-Chicken breasts (I actually use half a breast per pocket, so the chicken cooks through in the same time it takes to cook the puff pastry. Plus, it's easier to fit in the "pocket" that way)
-Pesto, enough to generously coat the puff pastry, probably about 3 tablespoons or so per pocket
-mozzarella cheese, about 1/4 cup per pocket
Directions:
Let your puff pastry thaw according to package instructions. The sheets I get are about 9 inch squares or so, and I cut each sheet in half, laying it on wax paper to work on it.
I make my pesto from scratch, but feel free to use store bought. Lay your puff pastry out on your wax paper. Spread it evenly with the pesto, leaving leaving the outer edges uncovered.
You'll need that to "close" the pocket. Next, sprinkle the cheese over the pesto, once again leaving the edges uncovered.
Lay the chicken in the center,
and fold the pastry around it,
pinching the edges to close it.
I use a fork to press the edges so it sticks really well, like you would a pie crust. Place the little pockets on a baking sheet and bake at 400 degrees until the pastry is golden brown and flaky, about 30 minutes. Serve immediately. I served mine with some steamed veggies, but serve whatever side you'd want to. 
Yum. Enjoy!
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