Wednesday, September 25, 2013

Recipe: Chicken 'Hot Pockets'

I decided to be somewhat adventurous tonight and take a chance on a recipe I made up in my head on the way to a meeting earlier this evening.

I wanted to try and make a 'hot pocket' with chicken, so I went for it.
DH and I really liked them!

(Edited to add:
Please feel free to dip these in a sauce! We didn't need any for ours, but it definitely wouldn't hurt.
I contemplated making more of a 'sauce' filling, but I didn't want the crust to be soggy (I knew we would have leftovers). However, I did think about making one with plain, nonfat yogurt and pesto.
If you want to take a chance and try it, just add about 1 Tbsp of nonfat, plain yogurt with 1 tsp pesto per pocket.)

Here is what I did:

- 1 package Pillsbury Thin Crust Pizza Dough OR homemade dough
- ~1 lb chicken breast, sauteed and chopped
- 1 bag frozen mixed vegetables, cooked
(whatever kind you like; mine had a mix of broccoli, carrots, chickpeas, green beans, etc.)
- Cheese, shredded/grated (I used Mexican blend)
-Basil, dried
-Oregano, dried
-Garlic, powder
-Pam or Olive Oil

- Preheat oven according to directions for dough
- Spread out the dough and use kitchen shears to cut the dough in 4 or 6 sections (depends on how big you want your pockets)
- Sprinkle dough with basil, oregano, and garlic powder
- Sprinkle each dough section with desired amount of cheese 
(~1/8 to 1/4 cup)
- Divide chopped chicken pieces evenly among each section of dough
- Divide vegetables evenly among each section of dough
- Sprinkle a little more cheese on top of each section (~1 Tbsp)
- Fold each section over and smooth dough together (may need to wet fingers), then fold and press the ends
- Flip the 'pocket' over so that the 'seam' is on the bottom
- Use kitchen shears to make a small slit on the top of the 'pocket'
- Sprinkle pockets with garlic, basil, and oregano, then spray with Pam or brush with oil
- Place pockets on a greased baking sheet and cook according to dough directions
- Serve and devour!

No comments:

Post a Comment