SPINACH CHICKEN POCKETS
The tender chicken mixture that's tucked into these pita pockets has a cumin zip and refreshing cucumber-and-yogurt flavor. "A favorite at my house, this sandwich is great alone or served with soup or salad," Mitzi Sentiff writes from Annapolis, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool., Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken. , Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.
Nutrition Facts : Calories 317 calories, Fat 6g fat (1g saturated fat), Cholesterol 51mg cholesterol, Sodium 552mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
SPINACH-STUFFED CHICKEN POCKETS
With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.
Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
CHICKEN SPINACH POCKET
This recipe was created for the "Ready, Set, Cook: RSC Lucky #13 Cooking Contest." This is a wonderful sweet and savory meal for lunch/snack that will be sure to delight your family. Despite its use of spinach and mushrooms, the use of honey, mustard, and cheese creates a delightful sensation in your mouth during each oozy bite.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, whisk the Dijon mustard and honey together.
- Dice up raw chicken breast into approximately 1 inch cubes.
- In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
- Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
- Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
- Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
- Afterwards, place the spinach in the frying pan with the mushrooms.
- Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
- Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
- Take the laughing cow cheese and spread it on the other four of the crescent triangles.
- Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
- Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
- Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
- Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
- Pinch the top and the bottom together to close the crescent dough.
- Add a small hole in the top of the dough for a vent.
- Bake for 13-14 minutes or until golden brown.
ARTICHOKE CHICKEN POCKETS
You'll have a hard time believing these hefty, pizza-crust pockets are light! Packed full of cheese, artichokes, chicken, spinach and fabulous flavor, they're great even without the sauce and sure to become a family favorite. Awesome! Beverly O'Ferrall - Linkwood, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Sprinkle cornmeal over a 15x10x1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired.
Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 776mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
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
MAKEOVER SPINACH-STUFFED CHICKEN POCKETS
For an easy, upscale chicken dish, you'll love these spinach-stuffed chicken breasts. You can also double the recipe without much effort. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add spinach; cook and stir 1-2 minutes or until wilted. Add garlic; cook 1 minute longer. Remove from heat. Stir in spreadable cheese, 1/4 teaspoon Italian seasoning and 1/3 cup bread crumbs., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In a shallow bowl, toss remaining bread crumbs with salt, pepper and remaining Italian seasoning. In a separate shallow bowl, whisk egg white and water. Dip both sides of chicken in egg white mixture, then in crumb mixture, patting to help coating adhere., In a large ovenproof skillet, heat remaining oil over medium heat. Brown chicken on each side. Place in oven; bake 15-18 minutes or until a thermometer inserted in chicken reads 165°. Discard toothpicks before serving.
Nutrition Facts : Calories 332 calories, Fat 12g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 459mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges
CHICKEN BREASTS STUFFED WITH FETA AND SPINACH
Make and share this Chicken Breasts Stuffed with Feta and Spinach recipe from Food.com.
Provided by tranch
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees, wash and dry chicken.
- Cut a horizontal pocket in each breast taking care not to pierce the top, bottom or sides.
- In a small bowl combine spinach an d Feta and mix well.
- Fill pockets in chicken breasts with Feta mixture and secure with toothpicks.
- Place in a glass or ceramic baking dish.
- Mix together lemon juice, olive oil, salt and pepper and pour over chicken.
- Marinate 30 minutes, turning once.
- Season chicken with salt and pepper and broil until golden, about 15 minutes.
Nutrition Facts : Calories 207.8, Fat 12.6, SaturatedFat 4.5, Cholesterol 59.8, Sodium 271.5, Carbohydrate 4.2, Fiber 2.3, Sugar 1.2, Protein 20.1
CHICKEN AND SPINACH PUFFS
These puffs are stuffed with a delicious creamy chicken mixture and baked.
Provided by candace
Categories Appetizers and Snacks Pastries
Time 50m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cook and stir chicken, onion, and garlic in a large skillet over medium-low heat until onion is tender, about 5 minutes. Mix in spinach. Cook, stirring often, until spinach is reduced and chicken is lightly browned, about 10 more minutes. Transfer mixture to a bowl and combine with ricotta cheese, Parmesan cheese, and butter; mix until filling is creamy.
- Unroll crescent roll dough and pinch 2 triangles together to form a rectangle of dough; repeat with remaining dough to make 12 rectangles. Place about 1 tablespoon of chicken filling onto the center of each rectangle and fold the corners together to make balls. Arrange balls on a large baking sheet.
- Bake in the preheated oven until filling is heated through and puffs are golden brown, about 12 minutes.
Nutrition Facts : Calories 364 calories, Carbohydrate 28.4 g, Cholesterol 28.3 mg, Fat 22.1 g, Fiber 0.2 g, Protein 10.4 g, SaturatedFat 8.1 g, Sodium 656.3 mg, Sugar 5.2 g
SPINACH CHICKEN POCKETS
The tender chicken mixture that's tucked into these pita pockets has a cumin zip and refreshing cucumber-and-yogurt flavor. 'A favorite at my house, this sandwich is great alone or served with soup or salad,' Mitzi Sentiff writes from Alexandria, Virginia.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat for 10-12 minutes on each side or until juices run clear. Remove; thinly sliced chicken and cool.
- Meanwhile, in a small bowl, combine the yogurt, mayonnaise, mustard, cumin and cayenne; set aside. In a large bowl, combine the spinach, cucumber, onions and chicken. Drizzle with yogurt mixture; toss to coat. Microwave pita breads for 15-20 seconds or until warmed. Fill each half with 1/2 cup chicken mixture.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 38.8 g, Cholesterol 53.9 mg, Fat 4.9 g, Fiber 2 g, Protein 27.5 g, SaturatedFat 1.1 g, Sodium 556.3 mg, Sugar 3.8 g
SPINACH-STUFFED CHICKEN POCKETS FOR TWO
With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, saute spinach and garlic in 1 teaspoon oil until spinach is wilted. Remove from the heat. Stir in the spreadable cheese, 1/3 cup bread crumbs and 1/8 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.
Nutrition Facts : Calories 544 calories, Fat 35g fat (13g saturated fat), Cholesterol 193mg cholesterol, Sodium 823mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.
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