Chickennaanpockets Recipes

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CHICKEN NAAN POCKETS



Chicken Naan Pockets image

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

4 small naan bread, breads or 4 small pita breads
3 tablespoons low fat natural yogurt
1 1/2 teaspoons garam masala
1 teaspoon salt
3 tablespoons lemon juice
1 teaspoon chili powder
1 tablespoon fresh coriander, chopped
1 green chili, chopped
1 lb chicken, boneless and skinless, cubed (I use breasts)

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



Chicken Pockets image

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

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

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

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