Tuesday, January 18
Special chicken pockets
I wanted to make chicken pockets for dinner tonight.
Chicken pockets (or packets, depending on your recipe) usually involve some cooked shredded chicken, mixed with cream cheese and something like onion or garlic salt, then folded into the middle of some kind of bread, usually canned crescent roll dough.
I've made them a few times, and my husband has complained that they're too bland.
So I was trying to think of a way to jazz them up. I decided to make one of his favorite recipes, chicken and stuffing, and turn that into a chicken pocket filling.
Recipe as it turned out:
A pound or so of cooked, shredded chicken
1 half can of cream of chicken soup (or more depending on your amount of chicken)
1 box of Stove Top stuffing
Dough of your choice, canned or homemade
If you're making homemade dough, make it ahead of time and let it rise. I just used a general Dinner Rolls recipe, doubled, because I was making orange rolls, too.
Cook your chicken and shred it up. Mix it with your cream of chicken soup. Prepare stuffing according to package directions and toss it with the chicken and soup mixture. Mix it just enough to distribute the stuffing throughout the mixture, but not enough to turn it into mush.
Drop a large spoonful of filling into flattened triangle of dough. Pull corners of dough up and seal together at the top, forming a funky little ball. Place on greased jelly roll pan and bake at 350 for 20 minutes.
My husband pronounced them a success. I thought they would have been nice with some kind of dipping sauce, maybe a chicken gravy. They were a bit dry, I thought.
Then I also made orange rolls, using orange marmalade instead of juice and zest on the inside.
Seeing as this was blood orange marmalade and blood orange juice in the glaze, they were this pleasant fruity, citrusy sweet roll.