Mexican Chicken Pockets
- Number of Servings: 12
Ingredients
12 Low Fat Pillsbury Crescent Rolls (in a tube, they come 8 to a tube)1 Cup Shredded low fat cheddar cheese1 envelope low sodium taco seasoning1/4 c water1 lb boneless, skinless chicken breast, cut into 1/2" chunks1 can Mexi-corn, drained
brown chicken in skillet. add 1/4 c water and the taco seasoning mix. simmer for 3 to 4 minutes until most liquid is absorbed. stir in mexi-corn and 1 cup cheese. stir until cheese is melted.
spray a cookie sheet with Pam cooking spray, place cresent rolls unrolled on the cookie sheet. Place a small amount of the filling (just under 1/4 of a cup) on each crescent roll and fold it over (most of the filling will be exposed). I make approximately 12 and just bake the rest of the crescent rolls as rolls. Bake at 375 degrees for 12 go 15 minutes - until the crescent rolls are done
Number of Servings: 12
Recipe submitted by SparkPeople user HLACLAIR.
spray a cookie sheet with Pam cooking spray, place cresent rolls unrolled on the cookie sheet. Place a small amount of the filling (just under 1/4 of a cup) on each crescent roll and fold it over (most of the filling will be exposed). I make approximately 12 and just bake the rest of the crescent rolls as rolls. Bake at 375 degrees for 12 go 15 minutes - until the crescent rolls are done
Number of Servings: 12
Recipe submitted by SparkPeople user HLACLAIR.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 6.7 g
- Cholesterol: 5.1 mg
- Sodium: 316.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.2 g
- Protein: 6.1 g
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