Friday, May 18, 2012

Chicken Pockets

  These Chicken Pockets are a great alternative to the Frozen Hot Pockets that you buy in the store. Not only were they simple to make, I know what's in them.  Our All Natural Spinach and Herb Mix, lite mayo, light sour cream, grilled chicken and croissants. THAT'S IT! It was a huge hit from my RnD TEAM - aka my family.  I served it with okra and kernel corn.  You can sub out any of our prepared dips for the S&H, if you'd like to change the flavor. Bacon Bacon, Onion Onion, Garlic Garlic would be excellent in these Chicken Pockets :) You can even make your own dough, to control/know the ingredients.

1 can of refrigerated croissants
grilled chicken strips (leftover from another meal or frozen; or cut 2 cooked breast)
Prepared Spinach and Herb Dip (2 TBSP mix with 1/2 cup each mayo and sour cream)
spray butter

Unroll the dough. Pinch the Crescent Triangles together to form squares. Lay flat on ungreased cookie sheet. Spread a teaspoon or so of prepared Spinach and Herb Mix over dough.

  Place chicken strips (or half breast) in the middle of the dough. Fold one end of the dough over the chicken and then the other end.  Tuck up the sides so that everything is sealed inside the dough. Then Spray butter on top of it. Bake 350 for 20 minutes.