CURRIED CHICKEN POCKETS

Curried Chicken Pockets image

"I served these pitas stuffed with zippy chicken filling for a picnic the day my husband and I got engaged," reports Lisa Scandrette of Eveleth, Minnesota. "Now our children enjoy them."

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 sandwiches.

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/2 cup chutney
1 tablespoon curry powder
6 cups cubed cooked chicken
PITA BREAD:
1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
3 to 3-1/2 cups all-purpose flour
1 tablespoon vegetable oil
1 teaspoon salt
1/4 teaspoon sugar
3 tablespoons cornmeal
Lettuce leaves

Steps:

In a large bowl, combine the mayonnaise, chutney, curry powder and chicken; refrigerate until serving. , In a large bowl, dissolve yeast in 1/3 cup warm water. Add 1-1/2 cups of flour, oil, salt, sugar and remaining water; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into six balls. Let rise for 30 minutes. Sprinkle three ungreased baking sheets with cornmeal. Roll each ball into a 7-in. circle. Place two circles on each baking sheet. Let rise for 30 minutes. , Bake at 500° for 10 minutes or until lightly browned. Cool. Cut pitas in half. Line each with lettuce; fill with 1/3 cup chicken mixture.

Nutrition Facts : Calories 352 calories, Fat 14g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 310mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein.