CHICKEN SPINACH POCKET

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Chicken Spinach Pocket image

This recipe was created for the "Ready, Set, Cook: RSC Lucky #13 Cooking Contest." This is a wonderful sweet and savory meal for lunch/snack that will be sure to delight your family. Despite its use of spinach and mushrooms, the use of honey, mustard, and cheese creates a delightful sensation in your mouth during each oozy bite.

Provided by AcadiaTwo

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons Dijon mustard
6 tablespoons honey
1 boneless skinless chicken breast (uncooked)
5 tablespoons margarine (1-tablespoon for greasing pan)
1 cup white button mushrooms
5 ounces frozen spinach
1/2 cup water
1 tablespoon garlic (minced)
2 3/4 ounces Laughing Cow light swiss cheese (2 triangles)
1 (8 ounce) package crescent roll dough
1 cup mozzarella cheese

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.

Tyodio Aondowase
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I'll let you know what I think after I try it!


Pradip Dhakal
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3 stars.


Adeep Grg
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I feel like you could get away with not precooking the chicken or spinach.


Focus Okun
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Not a fan. I thought there would be more filling. It was also a little too dry for my taste.


Viktorija Goceva
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My family is not crazy about spinach, but they really enjoyed this recipe! I will definitely be making this again.


army
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I followed the recipe exactly and it turned out great. I served it with a side salad and roasted potatoes.


Zain Abbas
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I think I'll try this recipe next week. Looks easy to follow.


Harjokeh Hardeh
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This is a great recipe for a quick and easy weeknight meal.


Nwokolo Adaugo
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I can't wait to make this. I love recipes I can make for company.


Omar Fraser
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I didn't have pre-made crescent dough, so I used refrigerated pizza dough. Worked great and was a nice change from the usual pizza night!


Md jahid Hasan
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4 stars!


Ahsan Javaid
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Great for using up the leftover spinach in my fridge. I found it helpful to brown the chicken before baking - made the chicken pieces extra crispy.


Mohammed Khirul Alam Sohail
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Chicken and spinach is a classic combo. I will be trying out this recipe this weekend.


Megan Daniel
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Wow! This was a hit at our last party! Very easy to make and I made some ahead for future potlucks.


Tmg Saroj
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I would like to try this recipe later, adding some tomato or basil.


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