Spinach Chicken Pockets Recipes

SPINACH-STUFFED CHICKEN POCKETS FOR TWO

Steps:

• In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 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.

MAKEOVER SPINACH-STUFFED CHICKEN POCKETS

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add spinach; cook and stir 1-2 minutes or until wilted. Add garlic; cook 1 minute longer. Remove from heat. Stir in spreadable cheese, 1/4 teaspoon Italian seasoning and 1/3 cup bread crumbs., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In a shallow bowl, toss remaining bread crumbs with salt, pepper and remaining Italian seasoning. In a separate shallow bowl, whisk egg white and water. Dip both sides of chicken in egg white mixture, then in crumb mixture, patting to help coating adhere., In a large ovenproof skillet, heat remaining oil over medium heat. Brown chicken on each side. Place in oven; bake 15-18 minutes or until a thermometer inserted in chicken reads 165°. Discard toothpicks before serving.

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.

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 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.

ARTICHOKE CHICKEN POCKETS

Steps:

• In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.