Best Chicken Spinach Pocket Recipes

CHICKEN SPINACH POCKET

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.

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Cut about a 3-inch wide pocket into the thick side of each breast almost to the other side, but do not cut all the way through. Season both sides of each breast with kosher salt and freshly ground black pepper.
• Heat oil & butter in a large skillet over medium-low heat. Turn the heat to medium.
• Place the spinach in the skillet and sauté the spinach about 30 seconds, just long enough to wilt but not burn. Dab the spinach on a paper towel to remove excess oil.
• In a medium bowl, mix the cheese and spinach until combined. Stuff the chicken breasts with the spinach/cheese mixture and secure the breasts with toothpicks.
• Place the breasts in the hot skillet and leave for 4 minutes or until the chicken turns golden brown. Carefully turn the breasts over and cook another 3 minutes or until golden brown.
• Reduce heat to low, add wine (if using), cover and cook another 3-5 minutes or until the meat is no longer pink in the middle. A meat thermometer should read 160°F when placed in the thickest part of the meat.
• Enjoy!

SPINACH-STUFFED CHICKEN POCKETS

Steps:

• In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

PUFF PASTRY CHICKEN POCKETS

Steps:

• Cut a lengthwise slit in every chicken breast to within a 1/2 inch of the the other side, open so they lay flat.
• Cover each chicken breast with plastic wrap; pound to 1/8 inch thickness. Remove plastic wrap and sprinkle chicken with salt and pepper.
• Stir half of the thyme into each carton of cream cheese and set aside.
• Place spinach leaves over chicken breasts.
• Spoon 2 Tbs. of the cream cheese mixture down the center of each chicken breast.
• Sprinkle the toasted pecans over the cream cheese and lightly press so that they stick.
• Roll up the chicken breasts to cover the filling and tuck in the ends.
• Unroll the puff pastry; cut into 8 even portions. Roll each into an 8-in.x7-in. rectangle.
• Combine egg and cold water; brush over edges of pastry.
• Place chicken at one short end; roll up tightly and tuck in ends as you go.
• Place pockets on a greased cookie sheet. Brush them with remaining egg and water mixture, and sprinkle with poppy seeds.
• Bake at 350 degrees for 25-30 minutes or until golden brown.