Italian Chicken Pockets Recipes

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ITALIAN CHICKEN POCKETS



Italian Chicken Pockets image

"My sister-in-law prepared these hearty sandwiches that are filled with chicken, mushrooms and pepperoni," writes Tricia Buss of Telford, Pennsylvania. "My husband loved them so much, he insisted I ask for the recipe."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 8

3/4 pound boneless skinless chicken breast, cubed
2 tablespoons olive oil
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1 package (3-1/2 ounces) sliced pepperoni
1 cup spaghetti sauce
3 pita breads (6 inches), halved and warmed
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook chicken over medium heat in oil until no longer pink. Add green pepper and mushrooms; cook until tender, stirring occasionally. Add pepperoni and spaghetti sauce; heat through., Spoon into pita bread halves. Sprinkle with cheese if desired.

Nutrition Facts : Calories 304 calories, Fat 15g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 700mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

PIZZA POCKETS



Pizza Pockets image

Provided by Giada De Laurentiis

Categories     appetizer

Time 31m

Yield 4 to 6 servings (makes about 16 pieces)

Number Of Ingredients 11

1 tablespoon olive oil
8 ounces Italian turkey sausage
1 cup tightly-packed arugula (about 1 ounce)
4 ounces cream cheese, room temperature
1/3 cup grated Parmesan, plus 1/4 cup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
All-purpose flour, for rolling out pizza dough
1 egg, beaten (for egg wash)
1 1/2 cups marinara sauce, store-bought or homemade

Steps:

  • Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.
  • Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.
  • Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.
  • Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Nutrition Facts : Calories 385 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 1290 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 17 grams, Sugar 5 grams

CHEESY CHICKEN PIZZA POCKETS



Cheesy Chicken Pizza Pockets image

These quick and easy pizza pockets are completely customizable and can be made with shredded rotisserie chicken, leftover turkey, chopped veggies or any other spare odds and ends stashed in your fridge.

Provided by Kelly Senyei

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 cup chopped or shredded cooked rotisserie chicken
1/3 cup mini pepperoni
1 1/2 cups chopped fresh spinach
2/3 cup shredded mozzarella cheese
1 cup homemade or store-bought marinara sauce
All-purpose flour, for dusting
1 pound homemade or store-bought pizza dough
1 large egg
1 tablespoon whole milk
1/4 cup grated Parmesan cheese
1/2 teaspoon pizza seasoning or dried oregano

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, combine the chicken, pepperoni, spinach, cheese and 1/2 cup of the marinara sauce, stirring until combined.
  • Sprinkle your work surface with all-purpose flour. Roll the pizza dough into a 12-by-8-inch rectangle. Cut the rectangle in half lengthwise. Cut each smaller rectangle into three 4-inch squares for a total of 6 squares.
  • Divide the chicken mixture among the dough squares, placing it in the bottom corner of each square and leaving a 1/4-inch border around the edges.
  • Whisk together the egg and milk in a small bowl, then brush the two edges of each dough square nearest the filling with the egg wash. Fold the unfilled side of each dough square over the filling and very firmly pinch the two pieces together. Arrange the pizza pockets on the prepared baking sheet, then brush the tops with the egg wash. Sprinkle them with the Parmesan cheese, then cut a small slit in the top of each pizza pocket.
  • Bake the pizza pockets for about 20 minutes or until the tops are golden and the dough is fully baked. Remove the pizza pockets from the oven, sprinkle them with the pizza seasoning and serve them with the remaining 1/2 cup of marinara sauce for dipping.

BAKED ITALIAN CHICKEN THIGHS



Baked Italian Chicken Thighs image

These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve over pasta or rice or alongside roasted potatoes for a tasty weeknight meal. I like to shred my own cheese, as I find it melts better, but feel free to use pre-shredded to save time.

Provided by France C

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 11

½ cup low-fat ricotta cheese
¼ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
⅛ teaspoon salt
1 pound skinless, boneless chicken thighs
1 teaspoon garlic powder
salt to taste
1 tablespoon olive oil
1 ½ cups marinara sauce
¾ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
  • Season chicken thighs on both sides with garlic powder and salt.
  • Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
  • Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 378 calories, Carbohydrate 14.4 g, Cholesterol 90.5 mg, Fat 22.5 g, Fiber 2.6 g, Protein 28 g, SaturatedFat 7.4 g, Sodium 768.6 mg, Sugar 8.8 g

ITALIAN CHICKEN AND CHICKPEAS



Italian Chicken and Chickpeas image

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Provided by Kristin Turrell

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
4 skinless, boneless chicken breast halves
2 tablespoons dried rosemary
1 tablespoon olive oil
3 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 ½ teaspoons white sugar
1 bay leaf
¼ teaspoon crushed red pepper flakes
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
  • Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
  • Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 25.3 g, Cholesterol 58.5 mg, Fat 13.8 g, Fiber 5.6 g, Protein 27.2 g, SaturatedFat 2.3 g, Sodium 809 mg, Sugar 5.8 g

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