This was a recipe I found online, but tweaked because I didn't like two of the ingredients. Kinda like a hot pocket. This is very simple filling meal, and well, it involves bacon.
8 chicken strips
6-8 pieces of bacon, cooked and crumbled
puff pastry sheets (I haven't tried using the Pillsbury croissants, that's my next experiment)
white cheddar
Thaw the pastry, about 20 minutes, and gently roll with a rolling pin so it doesn't puff up too much when you cook it. Preheat oven to 350 degrees. Cook chicken in a skillet in either a tablespoon or two of olive oil or some other cooking oil. Do not bread the chicken. Sprinkle with salt and pepper while cooking. Don't overcook, it is going into the oven for a while so if it isn't 100% done that is ok. Strips cook quickly. Set aside on plate, cut the pastry into squares large enough to put one piece of chicken inside and fold over like a turnover. Place one piece of chicken, and a piece of cheese (I use a block and about 1/2" X 2" piece or so. It isn't an exact science, just put however much you want) and bacon crumbles. Fold pastry around chicken and pinch edges closed. Poke a couple of holes to let steam out. I baked mine on a rack on a cookie sheet between 20 minutes to a half an hour until the pastry is lightly browned. Experiment with cheeses and seasonings.
