Best Bbq Chicken Mozzarella Pocket Recipes

CHEESY BAKED BBQ CHICKEN

Steps:

• PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a 9x11 baking dish (or larger) with baking spray. In a bowl, add the bbq sauce and garlic powder and stir to combine, add the chicken breasts and stir so the chicken is evenly covered in the sauce. If you have time, you can allow it to marinate for an hour, if not, you can proceed immediately. Place the chicken breasts slide by side and pour any remaining bbq sauce over the chicken.
• BAKE: the chicken for 20 minutes, uncovered. Remove the chicken from the oven. Add the shredded cheese over the chicken breasts, sprinkle with red onions and jalapeños. Place the baking dish back in the oven and continue baking for another 5-10 minutes or until the cheese melts and the chicken cooks all the way through. Using an instant read thermometer, make sure the chicken temperature reads 165ºF. If it doesn't, continue cooking for an additional 1-5 minutes.
• SERVE: Top with the chopped cilantro and serve immediately.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.

MINI BBQ CHICKEN PIZZA POCKETS

Steps:

• Spray a cookie sheet with cooking spray. Preheat oven to 350 degrees.
• In a small bowl, mix cilantro, onion, and mozzarella. Put aside.
• Seperate crescent roll dough, pushing 2 triangles together to make 4 rectangles total.
• If using cream cheese, spread a tiny bit in the center of each rectangle. (This will make it creamy and yummy and delish!).
• Place about 1.5 tbsp shredded chicken on center of each rectangle.
• Sprinkle cilantro, onion, and cheese mixture on top of each rectangle.
• Fold rectangle sides up, making little pizza pockets.
• Bake for 15 minutes.
• When done cooking, let stand for 5 minutes.
• Eat and enjoy - you may have to use a fork for these as they're very gooey and yummy!