CHICKEN-AND-BROCCOLI POCKETS

Chicken-and-Broccoli Pockets image

Provided by Martha Stewart

Number Of Ingredients 7

Salt and freshly ground pepper
1 teaspoon olive oil, plus more for baking sheet
6 broccoli florets, cut into small pieces, stalks peeled and cut into 1/4-inch-thick rounds (about 2 cups total)
2 ounces extra-sharp cheddar cheese, coarsely shredded (about 3/4 cup)
1 1/2 ounces Jarlsberg cheese, coarsely shredded (about 1/3 cup)
4 flour tortillas, (each 8 inches in diameter)
1 medium boneless, skinless chicken breast half (about 6 ounces)

Steps:

Season chicken with salt and pepper. Heat oil in a small skillet over medium-high heat until hot but not smoking. Add chicken; cook until browned, about 3 minutes per side. Reduce heat to medium. Cook until juices run clear and chicken is cooked through, about 4 minutes per side. Let cool completely. Coarsely chop chicken, and transfer to a medium bowl.
Bring 1 1/2 inches of water to a boil in a small saucepan fitted with the steamer insert. Add broccoli; cover, and cook until broccoli is just tender, 2 to 3 minutes. Transfer to a plate. Let cool completely. Coarsely chop broccoli; add to chicken in the bowl. Add cheeses, and season with salt and pepper. Toss well.
Place a packed 1/2 cup of chicken mixture in center of each tortilla; shape filling into a horizontal oval. Fold in right and left sides about 1/2 inch, then tightly roll up.
Preheat oven to 400 degrees. Place pockets seam down on a lightly oiled baking sheet. Bake until crisp and beginning to turn golden, about 12 minutes. Cut in half crosswise, and serve.