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
MOROCCAN CHICKEN PITA POCKETS
Looking for something different, delicious, and a little exotic? Its not everyday you hear people say "Last night I had a Moroccan style sandwich". This recipe is a combo of the usual suspects such as chicken, plums, pita bread, hummus, and some popular spices. An interesting but surprising combo that I know you will love if you give it a chance! This recipe really doesn't require measurments. (No one uses measurements when making a sandwich.) You can put out all of the ingredients buffet style and people can make them up how they like. As far as the veggies (and plums) go, you can either choose to serve them fresh OR cooked by sauteing in olive oil.
Provided by carbsrfromhvn
Categories Moroccan
Time 30m
Yield 6 sandwiches, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and pat dry the chicken tenders. Cut each tender into 3 pieces. Season with salt pepper and other spices. Cook the chicken however you like (oven, stove-top, or grill) until no longer pink. Set aside.
- Either arrange your sliced veggies and plums on a serving platter OR cook them however you like (oven, stove-top, or grill) until tender.
- After warming pita breads cut in half and loosen sides to create a pocket.
- Spread the inside of each pita with hummus.
- Proceed to fill the pita with the seasoned chicken, veggies, and plums. Sprinkle inside with fresh parsley if desired.
CHICKEN PITA POCKETS
Steps:
- 1. Blend salad dressing and dill in a small bowl. Set aside.
- 2. Cook chicken according to package directions. Dice.
- 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
- Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
CHICKEN POCKETS
My Mother-in-Law used to make these after Thanksgiving and Christmas dinners with the left over turkey. I got the recipe from her and does what every cook does, altered it a bit and made it my own. I like it so much, I find myself going to Costco and getting a few of those 'Rotisserie Chickens" and not waiting for them to be...
Provided by Ursula Roll
Categories Turkey
Time 55m
Number Of Ingredients 11
Steps:
- 1. If using packaged crescents rolls, form squares with 2 pieces by pinching together one long edge. May also use your own fresh roll dough or other favorite frozen roll dough, thawed. Just roll them out thin.
- 2. Mix together Cream Cheese Chicken, Milk, Salt, Pepper, Garlic, and green onion/chives slices, leaving the chicken in small chunks, and the cream cheese as well.
- 3. Divide mixture between the 4 prepared roll squares. Pinch together the edges forming a pocket. If using frozen yeast dough, pockets will be more round, instead of the square-ish shape of the crescent rolls. Place on a baking sheet, I line with Parchment, Brush with melted Butter.
- 4. Bake in a pre-heated 350 degree oven for 20-25 minutes. Serve with cranberry sauce if desired.
- 5. These can be pre-prepared and frozen. After you have mixed the filling, and filled the pockets, place on a parchment paper square, brush with melted butter, gently fold paper around pocket, wrap in plastic wrap and freeze. To bake these from FROZEN, place in a covered shallow casserole dish and bake in a 350 oven, covered for 40-45 minutes, then uncovered for 20-25 minutes more, brush with butter when you take the lid off. Serve with cranberry sauce.
MOROCCAN CHICKEN TAGINE POCKETS
I enjoy shredded chicken dishes, Moroccan seasonings and pita sandwiches. The addition of the carrot salad laced with dates and pomegranate seeds lends an extra punch and crunch. Mini flour tortillas can be substituted for pitas. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Appetizers
Time 5h20m
Yield 14 appetizers.
Number Of Ingredients 12
Steps:
- Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours., Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving., Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with 2 forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
Nutrition Facts : Calories 164 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 194mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 11g protein.
PUFF PASTRY CHICKEN POCKETS
This is a nice savory chicken sandwich pocket that is full of flavor. It makes a great dish for a sit down dinner or when the guys come over to watch the big game.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h10m
Yield 8 pockets, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
- Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
- Stir half of the thyme into each carton of cream cheese and set aside.
- Place spinach leaves over chicken breasts.
- Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
- Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
- Roll up the chicken breasts to cover the filling and tuck in the ends.
- Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
- Combine egg and cold water; brush over edges of pastry.
- Place chicken at one short end; roll up tightly and tuck in ends as you go.
- Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
- Bake at 350 degrees for 25-30 minutes or until golden brown.
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