Ingredients
1/4 pound bacon strips, cut into thirds2 medium onions, halved and thinly sliced2 medium apples, peeled and thinly sliced1 package (9 ounces) ready-to-serve roasted chicken breast strips1/4 cup jalapeno pepper jelly1/2 teaspoon dried thyme1/4 teaspoon salt1 sheet frozen puff pastry, thawed3/4 cup shredded cheddar cheese1/4 teaspoon pepper1 tablespoon minced fresh parsley
Preparation
Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt.
On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork.
Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.
Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
