Recipe of the Week

       Southwest Chicken Pockets
       Prep: 15 min. Bake: 20 min. 
       Yield: 4 Servings 15 20 35

 

 

Ingredients

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (9 ounces) ready-to-serve roasted chicken breast strips
• 1 can (15 ounces) black beans, rinsed and drained
• 1 medium tomato, seeded and chopped
• 1 can (4 ounces) chopped green chilies, divided
• 1 sheet frozen puff pastry, thawed
• 1/4 cup shredded cheddar cheese
• 1 egg, beaten
• 1/2 cup sour cream

Directions

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in the chicken, beans, tomato and 1/4 cup chilies.
• On a lightly floured surface, roll puff pastry into a 14-in. square. Cut into four squares. Spoon chicken mixture into the center of each square; sprinkle with cheese.
• Brush egg over edges. Fold dough over filling, forming a triangle; pinch seams to seal. Transfer to a greased baking sheet and brush with remaining egg. Bake at 400° for 18-22 minutes or until golden brown.
• Meanwhile, in a small bowl, combine sour cream and remaining chilies. Serve with pockets. Yield: 4 servings.

Nutritional Facts 1 pocket with 2 tablespoon sauce equals 600 calories, 28 g fat (9 g saturated fat), 88 mg cholesterol, 880 mg sodium, 58 g carbohydrate, 10 g fiber, 28 g protein.

Originally published as Southwest Chicken Pockets in Simple & Delicious February/March 2012, p18