TENDER CHICKEN POCKETS
I wanted to make lunches more interesting, so I created this recipe that's now a favorite of ours. Try it with a fruit salad on the side. -Beth Woodard, Jamestown, North Carolina.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a microwave-safe bowl, combine the chicken, water and bouillon. Cover and microwave on high for 3-4 minutes or until meat is no longer pink., Spread mustard and mayonnaise if desired on the inside of each pita half. Fill with lettuce, cucumber, chicken and cheese. Season with salt and pepper.
Nutrition Facts : Calories 396 calories, Fat 11g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 984mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 5g fiber), Protein 37g protein.
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
CHICKEN OR LAMB PATTY POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.
MIDDLE EASTERN CHICKEN SLOPPY JOE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
Nutrition Facts : Calories 368 calorie, Fat 12 grams, SaturatedFat 2 grams, Carbohydrate 34 grams, Fiber 6 grams, Protein 34 grams
CHICKEN NAAN POCKETS
Make and share this Chicken Naan Pockets recipe from Food.com.
Provided by Noo8820
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut into the middle of each naan to make a pocket and set aside.
- Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
- When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
- Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!
CHICKEN POCKETS
Precooked chicken breast strips, onion, green pepper and cheese are baked inside refrigerated crescent dinner roll dough for warm pocket sandwiches.
Provided by My Food and Family
Categories Home
Time 27m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.
- Separate crescent dough into 4 rectangles. Firmly press perforations together to seal. Pat out each rectangle to 8x4-inch rectangle. Spoon chicken mixture onto one half of each rectangle; sprinkle evenly with cheese. Fold dough over filling to enclose. Press edges of dough together, then press with tines of fork to seal completely.
- Bake 12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 920 mg, Carbohydrate 26 g, Fiber 0 g, Sugar 5 g, Protein 16 g
CHICKEN CREAM CHEESE POCKETS
These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights. Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don't even need utensils or a plate!
Provided by Janelle
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
- Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
- Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
- Wrap dough around chicken mixture sealing up edges, creating a pocket.
- Continue to do this to each crescent roll.
- Place onto lined cookie sheet or in a greased casserole dish.
- Melt 2 Tablespoons of butter and brush on to each crescent roll.
- Add crushed corn flakes to top of each crescent roll, if desired.
- Bake in oven for 20 - 25 minutes or until golden brown.
- While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
- Turn off heat and allow to cool.
- Serve Chicken Cream Cheese pockets with dipping sauce.
Nutrition Facts : Calories 331 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4, Sodium 660 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
EASY CHICKEN POCKETS
This quick recipe came from my sister-in-law. We found it works better to fold the crescent rolls in half, making a square rather than a triangle (using 2 roll sections to make one square).
Provided by Libra15
Categories Lunch/Snacks
Time 35m
Yield 8 pockets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix chicken, cream cheese, soup, milk, salt & pepper.
- Separate dinner rolls into 8 squares on cookie sheet.
- Spoon chicken mix into 1/2 of each square, fold over and seal.
- Brush with melted butter.
- Place in oven at 350 for 25 minutes.
Nutrition Facts : Calories 633.8, Fat 27.9, SaturatedFat 12.2, Cholesterol 152, Sodium 1229.2, Carbohydrate 63.1, Fiber 4.2, Sugar 5.2, Protein 31.2
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