Tender Chicken Pockets Recipes

SOUTHWEST CHICKEN POCKETS

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chiles., On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into 4 squares. Spoon chicken mixture into the center of each square; sprinkle with cheese., Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° until golden brown, 18-22 minutes., Meanwhile, in a small bowl, combine sour cream and remaining chiles. Serve with pockets.

CHICKEN POCKETS

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.

CHICKEN PICCATA POCKETS

Steps:

• Preheat oven to 425°. Beat cream cheese, lemon juice, salt and pepper on medium speed until well combined. Fold in capers and shallot., Unfold puff pastry; roll into a 12-in. square. Cut into 4 smaller squares. Spread cream cheese mixture over squares to within 1/4 in. of edges; top with chicken., Fold a corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal. Whisk egg and water; brush over pastry pocket, including edges. Discard leftover egg mixture. Pierce each pocket twice with a fork to vent., Bake on a parchment-lined baking sheet until golden brown, 18-25 minutes. Remove from oven; cool 5 minutes. Serve pockets with lemon slices and parsley., Freeze option: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake as directed, increasing time about 5 minutes.

CHICKEN PITA POCKETS

Steps:

• In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.

CHICKEN CREAM CHEESE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
• Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
• Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
• Wrap dough around chicken mixture sealing up edges, creating a pocket.
• Continue to do this to each crescent roll.
• Place onto lined cookie sheet or in a greased casserole dish.
• Melt 2 Tablespoons of butter and brush on to each crescent roll.
• Add crushed corn flakes to top of each crescent roll, if desired.
• Bake in oven for 20 - 25 minutes or until golden brown.
• While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
• Turn off heat and allow to cool.
• Serve Chicken Cream Cheese pockets with dipping sauce.

MOROCCAN CHICKEN TAGINE POCKETS

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.