Thursday, February 11, 2010
Chicken and Broccoli Pockets
For our dinner on the night of the big Blizzard 2010, I made this yummy and homey chicken and broccoli pockets. Of course they have cheese in them and made us feel all cozy eating them.
Makes 3 large pockets, cut in half, serves 6.
1 ball pizza dough, store bought
9 oz. chicken breast, diced or shredded
1 large head of broccoli, chopped
6-7 mushrooms, sliced
4 oz. shredded cheddar cheese
salt & pepper
2 tsp. red pepper flakes
1 TBSP oregano
Salt & pepper both sides of the chicken. In a pan, cook the chicken for 7 minutes on both sides and shred or dice and set aside in a medium bowl. Add the broccoli and mushrooms to the same pan and cook another 3-4 minutes. Mix together the vegetables, chicken, cheese and spices.
Roll out the dough into a rectangle and divide into 3 pieces. Fill each piece generously with the chicken mixture and fold over, sealing the edges. Brush with olive oil (optional).
Bake at 375 for 20-25 minutes or until the crust is browned