Artichoke Chicken Pockets (TNT)

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Artichoke Chicken Pockets (TNT)

Post by pstarkoski on Fri Sep 18, 2009 7:34 am

I made these for dinner tonight and they were really good. I didn't have any Marinara sauce to serve with them, but they were great even without the sauce! ....lots of good stuff in those pockets!!

Artichoke Chicken Pockets

2 cups shredded cooked chicken breast
2 cups thinly sliced fresh spinach
1-1/4 cups shredded provolone cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons cornmeal
Marinara sauce, optional

In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into
six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each
square; brush edges of dough with water. Fold one corner of each square over
filling to the opposite corner, forming a triangle. Using a fork, crimp edges to
seal. Sprinkle cornmeal over a 15-in. x 10-in. x 1-in. baking pan coated with
cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for
12-15 minutes or until golden brown. Serve with marinara sauce if desired.

Yield: 6 servings.
Recipe source: Taste of Home’s Healthy Cooking magazine, Oct/Nov, 2009, submitted by Beverly O’Ferrall of Linkwood, Maryland.


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