Foodie Friday {Americano Chicken Pockets}…

I wanted to call them Homemade Hot Pockets — Raymond poo poo’d that recipe name. 😉

We made this awesome recipe earlier in the week and ate on it for several days.  My favorite type of dish is one that allows us to enjoy a few dinners and a lunch.

I also made a crockpot pot roast.  Definitely not as good as I had hoped.  I will keep tweaking that recipe. 🙂

In the morning you will:

Step 1: Break out the trusty Crockpot.

Spray the Crockpot with non-stick spray.  Add 3 frozen chicken breasts, 1 TSBP lemon-pepper seasoning, and 1/4 cup chicken broth.  Let the chicken slowly cook for 5-6 hours.

These are my favorite rolls!

 

Step 2:  Lay out your dinner rolls so they can thaw during the day.  Our bag of yeast exploded (oops), so I would recommend laying on a cookie sheet and covering with a damp tea towel.

In the evening:

Step 3: Time to make dinner!   Chop up one onion, 4 oz of mushrooms, 2 roasted sweet red peppers, 2 garlic cloves, and the cooked chicken.

Melt 1 TSP butter and saute onions, mushrooms, and garlic.  Once those are tender, add the roasted peppers, chicken, and 2 TBSP honey mustard dressing, 1/4 TSP each S&P, lemon pepper seasoning, and 1/2 TSP italian seasonings.  Heat through and remove to a bowl.

Add 1 cup shredded mozzarella cheese and stir to combine.

Step 4:  Roll out each dinner roll and fill with chicken mixture.  Since our bag of rolls turned into a bag of yeasty dough — we made larger than life hot pockets.  The size is up to you.  I would recommend smaller “rounds” or “pockets” if you have kids.

Press the dough together to form a seal.  You can always press with a fork (similar to making an apple turnover).

Step 5: Brush tops with melted butter, sprinkle with S&P and bake at 350º for 18 minutes or until golden brown.

Now for the recipe:

AMERICANO CHICKEN POCKETS

• 3 chicken breasts, frozen
• 1 TBSP lemon pepper seasoning
• 1/4 cup chicken broth

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• 1 TSP butter
• 1 onion, chopped
• 4 oz mushrooms, chopped
• 2 garlic cloves
• 2 roasted sweet red peppers, chopped
• 2 TBSP honey mustard
• 1/4 TSP each S&P
• 1/4 TSP lemon pepper
• 1/2 TSP italian seasoning
• 1 cup shredded mozzarella cheese
• 24 frozen dinner rolls, thawed
• 1 TSP butter, melted

1. In the morning, spray the Crockpot with non-stick spray.  Add chicken, lemon pepper seasoning, and chicken broth.
2. Cook on low for 5-6 hours.
3. Also in the morning, lay out the dinner rolls to thaw.
4. In a large skillet, saute onion and mushrooms in butter until tender.
5. Add garlic and cook 1 minute longer.
6. Add the chicken, peppers, honey mustard and seasonings; heat through.
7. Remove from heat to a mixing bowl.
8. Add cheese.
9. Flatten each dinner roll into a 5″ circle.
10. Place 1 TBSP (give or take) of the chicken mixture in the center of the circle.
11. Brush edges with water and press to create a seal.
12. Repeat with remaining bread and chicken.
13. Place on a greased baking sheet, brush tops with melted butter.
14. Bake at 350º for 18-22 minutes until golden brown.
15. Cut in half to serve.

Serve with tomato soup (we prefer Trader Joe’s Organize Tomato & Roasted Red Pepper Soup), and a spinach side salad.  Raymond is still talking about this dinner and we had it on Tuesday! 😉

Enjoy!  Until next time…