Friday, December 19, 2008
Chicken and Veggie Pockets
Since it was icy and snowy today, we decided to eat dinner at home, rather than go out like we usually do on Fridays. Being that I was home early due to early school dismissals, I had time to actually prepare a dinner. I've really wanted to use the puff pasty I recently bought and today was the perfect day. I've made these pockets before but usually using bread dough. Never again! The puff pastry was much easier to work with and must tastier! I have a lot of filling leftover and this recipe made 6 pockets so I would reduce what I used depending on how many you want to have. At least we have lunch for the 3 of us tomorrow too.
2 sheets puff pastry dough
4 chicken breasts, 3-4 oz. each
4 cups of chicken broth
1 bag of frozen broccoli, carrots and cauliflower, thawed
1/2 cup reduced fat shredded cheddar cheese
1/2 cup reduced fat shredded mozzarella cheese
1 TBSP oregano
Salt & pepper to taste
1 egg, beaten
Boil the chicken in the chicken broth and enough water to cover it for 25-30 minutes or until no longer pink. When cooked, removed the chicken breasts from the water onto a cutting board and shred with two forks. Mix the chicken, veggies and cheeses in a large bowl along with the salt, pepper and oregano.
Roll the pastry dough out to accommodate 6 generous sized slices. Place 2-3 heaping tablespoons onto each piece of dough. Fold over and press closed with a fork. Cut off any extra dough and discard. Place the pockets on a greased cookie sheet. Brush each pocket with the egg to brown the dough. Cook for 20 minutes in a 400 degree oven. These would make great appetizers as well if you made smaller pockets.