Chicken Pot Pockets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 pound Boneless Skinless Chicken Breasts (Tyson)1 TBsp Diced Pimentos (from jar)1 8-oz pkg Cream Cheese (Philly 1/3 less fat)1 TBsp dried chives1 TBsp milk (1%)2 TBsp Butter or Margarine (Country Crock Light)Dash SaltDash PepperDash Garlic Salt2 Chicken Buillons2 Cans of Crescent Rolls (Pillsbury Reduced Fat)1/4 Cup Italian Bread Crumbs2 TBsp Grated Parmesan Cheese1 spray Pam Cooking Spray
- Cut raw chicken into smaller pieces and boil with Chicken Buillons until completely cooked. (About 20-30 minutes, depending on how small you cut the chicken.) Drain.
- Heat oven to 350 Degrees.
- Combine Cream Cheese, Pimentos, Chives, ONE TBsp Butter, Milk, Salt, Pepper and Garlic Salt in a medium bowl.
- Shred the chicken. Add chicken to the Cream Cheese Mixture.
- Unroll Crescent Rolls onto a flat surface. One tube will give you 4 squares. (2 triangles make a square) Press together perforated part along the diagonal of each square so the filling will stay inside the pocket.
- Scoop the chicken mixture into the center of the Crescent Roll Squares and fold the edges over so they overlap and there are no gaps or spaces where you can see the filling. Don't overstuff the pockets. I was able to fill 8 pockets and had one serving left over to use for a cold sandwich for lunch.
- Heat the second TBsp of Butter in the microwave until melted.
- Place the pockets on a cookie sheet that has been sprayed with cooking spray.
- Brush each pocket with butter and sprinkle Italian Bread Crumbs and Parmesan cheese on top.
- Bake for around 15 minutes, checking often after 10 minutes. Rotate the pan if necessary to ensure the pockets brown evenly. Pockets are done when golden brown and no longer doughy.
- Recommendation - Serve with Chick Pot Pockets Cheese Sauce recipe and Broccoli. Yummy!
Makes 9 servings.
Serving Size: 9 servings (8 pockets and one extra serving for a sandwich)
Number of Servings: 9
Recipe submitted by SparkPeople user SASWOPE.
- Heat oven to 350 Degrees.
- Combine Cream Cheese, Pimentos, Chives, ONE TBsp Butter, Milk, Salt, Pepper and Garlic Salt in a medium bowl.
- Shred the chicken. Add chicken to the Cream Cheese Mixture.
- Unroll Crescent Rolls onto a flat surface. One tube will give you 4 squares. (2 triangles make a square) Press together perforated part along the diagonal of each square so the filling will stay inside the pocket.
- Scoop the chicken mixture into the center of the Crescent Roll Squares and fold the edges over so they overlap and there are no gaps or spaces where you can see the filling. Don't overstuff the pockets. I was able to fill 8 pockets and had one serving left over to use for a cold sandwich for lunch.
- Heat the second TBsp of Butter in the microwave until melted.
- Place the pockets on a cookie sheet that has been sprayed with cooking spray.
- Brush each pocket with butter and sprinkle Italian Bread Crumbs and Parmesan cheese on top.
- Bake for around 15 minutes, checking often after 10 minutes. Rotate the pan if necessary to ensure the pockets brown evenly. Pockets are done when golden brown and no longer doughy.
- Recommendation - Serve with Chick Pot Pockets Cheese Sauce recipe and Broccoli. Yummy!
Makes 9 servings.
Serving Size: 9 servings (8 pockets and one extra serving for a sandwich)
Number of Servings: 9
Recipe submitted by SparkPeople user SASWOPE.
Nutritional Info Amount Per Serving
- Calories: 159.7
- Total Fat: 8.2 g
- Cholesterol: 43.5 mg
- Sodium: 543.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.0 g
- Protein: 13.6 g
Member Reviews