CHICKEN-AND-BROCCOLI POCKETS
Kids will love these easy burritos. The healthy ingredients are rolled in a flour tortilla and baked until crisp and golden.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.
- Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.
- Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.
- Preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half crosswise, and serve.
BROCCOLI-CHEDDAR POCKETS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.
- Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. (See Cook's Note for step-by-step directions.)
- Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.
CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY
Here's what you need: puff pastry, alfredo sauce, broccoli, shredded chicken, shredded cheddar cheese, egg
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F (200°C).
- Cut the puff pastry into six rectangles and place on a nonstick baking tray.
- On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
- Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
- Brush with egg wash.
- Bake for 15-20 minutes or until the pastry is flaky and golden.
- Enjoy!
Nutrition Facts : Calories 713 calories, Carbohydrate 42 grams, Fat 47 grams, Fiber 3 grams, Protein 30 grams, Sugar 1 gram
CHICKEN BROCCOLI PACKETS
I like this recipe because it's simple to prepare...and cleanup is a snap!-Lynda Simmons, Fayetteville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place each chicken breast on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with seasoned salt. Top each with broccoli, onion, lemon juice and butter. Fold foil around mixture and seal tightly., Grill, covered, over medium-hot heat for 20 minutes or until chicken juices run clear. Open foil carefully to allow steam to escape.
Nutrition Facts :
CHICKEN BROCCOLI POCKETS
Make and share this Chicken Broccoli Pockets recipe from Food.com.
Provided by meedeeter
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan mix soup, water, lemon juice, garlic powder, pepper, broccoli, carrot, and chicken. Over medium heat, heat through.
- Spoon 1/2 cup chicken mixture into each pita half.
Nutrition Facts : Calories 211.5, Fat 6.2, SaturatedFat 1.7, Cholesterol 38.8, Sodium 515.8, Carbohydrate 22.1, Fiber 1, Sugar 1.2, Protein 16
CHICKEN CHEDDAR BROCCOLI POCKETS RECIPE BY TASTY
Here's what you need: warm water, yeast, sugar, all-purpose flour, sea salt, olive oil, shredded cheddar cheese, broccoli, shredded chicken breast, olive oil
Provided by Camille Bergerson
Categories Dinner
Yield 8 pockets
Number Of Ingredients 10
Steps:
- In a large bowl, mix the warm water, yeast, and sugar. Let sit for 5 minutes, or until the mixture becomes cloudy and slightly foamy.
- Add the flour, salt, and 1 tablespoon of oil to the bowl with the yeast mixture and stir until combined.
- Turn out onto a lightly floured surface and knead for 3-5 minutes.
- Wipe the large bowl clean and lightly coat with remaining oil. Place the dough into the bowl and cover with plastic wrap and a dish towel.
- Set in a warm place for 20 minutes, or until the dough has nearly doubled in size.
- Preheat oven to 450ºF (230ºC), and line a sheet tray with parchment paper.
- Once risen, turn dough out onto a lightly floured surface and stretch the dough into a 12x22-inch (30x56 cm) rectangle.
- Layer the cheddar, broccoli, and chicken in the center of the rectangle, lengthwise, leaving 1-2 inches (2 ½-5 cm) on the top and bottom.
- Slice the dough in half through the center, lengthwise.
- Fold each piece's center edge towards the outer edge and pat down, creating a long roll-up.
- Slice each roll into 4-5 equal pieces. Pinch the edges closed on all the pieces and place on sheet tray.
- Brush the tops with olive oil and sprinkle with remaining cheese.
- Bake for 15-20 minutes, or until light golden brown.
- Serve immediately or allow to cool, then freeze in an airtight container up to 1-2 months.
- To reheat, microwave for 45 seconds to 1 minute.
- Enjoy!
Nutrition Facts : Calories 320 calories, Carbohydrate 42 grams, Fat 9 grams, Fiber 2 grams, Protein 14 grams, Sugar 0 grams
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