These chicken pockets were fast and easy to put together and ended up being very tasty. As a plus, my husband enjoyed heating the leftovers up during the week for lunch - Score!!!
The original recipe was called Chicken Pillows but I thought that sounded weird so I changed it to Chicken Pockets. This recipe makes enough for 8 pockets. We each ate one pocket with some steamed broccoli for supper and found it filling.
4 oz of cream cheese, softened
1/4 cup of sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 Tablespoons fresh chives
3/4 Tablespoons fresh onion minced
2 chicken breasts, cooked and diced (around 2 cups)
2 (8 ounce) cans Pillsbury crescent rolls
1/4 cup melted butter
Italian Panko crumbs (around 2 cups)
Preheat oven to 350 degrees.
Mix together cream cheese and sour cream. Stir in salt, pepper, chives, onion and diced chicken.
Using Pillsbury crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square. Make sure you seal the perforations well so your filling doesn't come out. Put about 3 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pocket.
Dip each pillow in melted butter on both sides. Roll in bread crumbs on both sides. Shake excess crumbs off. Place chicken pocket on a ungreased cookie sheet and bake at 350 degrees for 20-25 minutes. If needed change oven to broil on high for 2 minutes until golden brown.
This recipe is a keeper for fast and easy weeknight meals!