Wednesday, June 8, 2011

Chicken Pockets

These were big winners with the husband! He LOVED them, and suggested several other variations for the next time we make them. Needless to say, we are keeping this recipe. I found the idea over at Simply Made with Love and just altered the recipe to what suited us.

1 tube of crescent rolls
2 boneless, skinless chicken breasts
1/2 onion, diced
1 green pepper, diced
shredded colby jack cheese (really any kind of cheese works)
Lawry's seasoning salt
Lawry's seasoned pepper
poultry seasoning (we love McCormick Grillmates Poultry Rub)
1 Tbsp. olive oil

In a pot heat water and season generously with salt, pepper, and poultry seasoning. Once the water is boiling add the chicken and cook until it is done (165 degrees). Remove chicken from pot and let rest. You can also use leftover chicken or rotisserie chicken to make this dish even quicker!
While your chicken is cooking heat the 1 Tbsp. of olive oil in a skillet over medium heat, add the diced vegetables and sautee until tender, about 5 minutes. Shred or cut your chicken into bite-size pieces and add it into the veggies, mix to combine, taste, and add any additional seasoning you may require.
Roll out the crescent rolls keeping them attached. Divide the dough into 4 pieces, this will be a rectangle shape made up of 2 triangles. Spoon some of the chicken/veggie combination onto the bottom half each rectangle then top with a bit of shredded cheese. Fold the top half of the dough over the filling and pinch the edges together.
Place completed pockets on a prepared baking sheet. Bake at 350 degrees for about 15 minutes or until golden brown. Serve warm!

This recipe makes 4 pockets.

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