Home » recipes » Chicken Pockets with Cheese and Tomato
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I made these chicken pockets with cheese and tomato for dinner a few weeks ago, and it was a HIT! It also made great leftovers, which makes it even better. You will need:
any bread recipe that you like…or
1 TBS yeast
1 cup warm water
1 cup warm milk
1/2 cup chopped frozen spinach (thawed and drained)
2 TBS olive oil
2TBS Brown sugar
1 TBS salt
4-6 cups bread flour (I used half whole wheat and half white flour)
Dissolve the Yeast in the warm water…sit 5 min. Add all the other ingredients, stir, then knead for 5 min. Sit. 45 min in a warm place. Divide in the 2 inch size balls, stuff with a slice of Mozzarella cheese and a couple of piece of pre-cooked chicken. Pinch closed. Let rise again 30 min. Cook for around 20 min (or longer if needed) at 375.
A couple of notes:
I pre-cooked the chicken by sauteing in olive oil and Italian seasoning.
You can also make without the meat, just cheese is good too!
For the topping
2 Cups chopped cherry tomatoes a handful of fresh basil chopped finely 1/4 cup olive oil 1/2 tsp garlic salt 1 TBS minced garlic (I never measure these out) Combine and spoon over warm break pockets.
What do you think? Would your family like these chicken pockets with cheese and tomato? You can take out the part that a certain person doesn’t like and customize this homemade recipe!
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