Spinach Chicken Pockets Recipes

Steps:

• In small bowl, whisk the Dijon mustard and honey together.
• Dice up raw chicken breast into approximately 1 inch cubes.
• In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
• Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
• Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
• Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
• Afterwards, place the spinach in the frying pan with the mushrooms.
• Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
• Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
• Take the laughing cow cheese and spread it on the other four of the crescent triangles.
• Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
• Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
• Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
• Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
• Pinch the top and the bottom together to close the crescent dough.
• Add a small hole in the top of the dough for a vent.
• Bake for 13-14 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
• Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
• Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil and butter over medium heat. Cook chicken 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add spinach and salsa to pan; cook and stir 3-4 minutes or just until spinach is wilted. Serve with chicken.