Chicken Spinach Pocket Recipes

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

CHICKEN POCKETS

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.

SPINACH CHICKEN POCKETS

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken. , Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
• Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 30 minutes.

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold both sheets of puff pastry onto a lightly floured surface. Roll them out a little bit if they are looking small.
• Spread softened cream cheese evenly over pastry sheet leaving about 1/2 inch space along the edges.
• Evenly distribute the spinach over half of the puff pastry sheet (width wise), again leaving about a 1/2 inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that 1/2 inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozzarella cheese over the top of the chicken, still leaving a 1/2 inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges tightly.
• Place on a cookie sheet (greased, or lined with parchment paper or silpat). If you want your the top to be browned and shiny, brush some beaten egg over the top of the puff pastry.
• Bake at 400 for 15-20 minutes or until top is nice and golden brown.
• Cut into slices and stuff your face.

CHICKEN SPINACH POCKET

Steps:

• In small bowl, whisk the Dijon mustard and honey together.
• Dice up raw chicken breast into approximately 1 inch cubes.
• In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
• Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
• Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
• Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
• Afterwards, place the spinach in the frying pan with the mushrooms.
• Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
• Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
• Take the laughing cow cheese and spread it on the other four of the crescent triangles.
• Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
• Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
• Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
• Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
• Pinch the top and the bottom together to close the crescent dough.
• Add a small hole in the top of the dough for a vent.
• Bake for 13-14 minutes or until golden brown.

GREEK SPINACH FETA CHICKEN POCKETS

Steps:

• Preheat oven to 400 degrees F.
• Unfold sheet of puff pastry onto a lightly floured surface.
• Spread softened cream cheese evenly over pastry sheet leaving about ½ inch space along the edges.
• Evenly distribute the drained and thawed frozen spinach over ½ of the puff pastry sheet (width wise), again leaving about a ½ inch space along the edges.
• Next, evenly distribute chicken and green onions over the spinach, still saving that ½ inch space around the edges.
• Lastly, evenly sprinkle crumbled feta and shredded mozarella cheese over the top of the chicken, still leaving a ½ inch space around edges.
• Fold over the half of the puff pastry that doesn't have the ingredients on it and seal edges nicely and tight.
• Place on a greased cookie sheet and bake at 400 degrees F for 15-20 minute or until top is nice and golden brown. (NOTE: You could lightly brush some beaten egg over the top of the dough prior to baking for a nicer and crisper golden top)
• Cut into slices and enjoy!