Italian Chicken Pockets Recipes

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SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

MY HOMEMADE ITALIAN HOT POCKETS



My Homemade Italian Hot Pockets image

These are better than any store bought hot pockets. You can control what you want to put in and make them the way you like. I freeze them and then just grab one out and microwave it. Yum

Provided by barbara lentz @blentz8

Categories     Sandwiches

Number Of Ingredients 14

1/2 pound(s) ground sausage
1/2 pound(s) ground beef
1 medium onion chopped
1 small green pepper chopped
4 clove(s) garlic minced
1 cup(s) fresh mushrooms chopped
6 ounce(s) can tomato paste
1 tablespoon(s) each fresh basil, oregano, and parsley minced
1 cup(s) cottage cheese
1 large egg
1 cup(s) grated parmesan
4 can(s) refrigerated crescent rolls
1 cup(s) mozzarella cheese
- salt and pepper to taste

Steps:

  • Brown sausage and beef in skillet with onion and green pepper until browned and vegetables soft. Add garlic , mushrooms, basil, oregano, and parsley. Cook 3 minutes. Add tomato paste. Simmer 5 minutes. Season with salt and pepper.
  • Mix ricotta, egg, and parmesan together in a bowl. Add mixture to meat mixture.
  • Unroll crescent rolls. Each can will make 4 hot pockets. Roll out the dough into circles. Place some mozarella cheese on one half of the circle, Spoon meat mixture on top. Fold other half of dough over filling. Sealing edges with a fork. Repeat until all dough is used.
  • Place on greased baking sheet and bake at 375 degrees for 20 minutes turning half way through.

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