Dinner

Chicken Pockets is for Dinner.

Chicken Pockets takes 60 minutes to prepare.

Chicken Pockets takes 20 minutes to cook.

Chicken Pockets makes 14 servings.

The ingredients for Chicken Pockets are:

Crust
2 1/4 cups whole wheat flour (reserve the 1/4 cup)
1 TLBS yeast
3/4 tsp. salt
1 cup warm water
1 TLBS oil, canola
1 tsp honey

Filling
3 oz Fat Free Cream Cheese ( It helps to have cream cheese at room temp or just zap in microwave for 8 seconds. )
1/2 TLBS margarine
12.5 oz can of Kirkland Canned Chicken
1/4 tsp salt
1/8 tsp pepper
1 TLBS onions
14 pieces sun dried tomatoes ( optional )
2 green olives chopped ( optional )
2 black olives ( optional )
(Leaving out the optional items will lower the calories. Calories have been figured with these items included.)

Here is how you make Chicken Pockets:

CrustMeasure 2 cups flour into bowl. Add yeast & salt. Mix well. Add water, oil & honey; mix well. Cover and let rise 10 minutes. While this is rising mix filling.Filling In a bowl mix, with an electric mixer, the cream cheese & margarine. Add salt, pepper & onionand mix again. Shred the chicken from the can with a fork into the bowl and add the optional items if you like, or others of your choice. Mix lightly but well with a fork. To make pocketsDough for the crust will be sticky. Using 1-2 TLBS stir in enough whole wheat flour to be able to handle the dough. Roll out half the dough very thin. You will have to flour your surface with the remaining 2 TLBS of whole wheat flour a little at a time in order to roll out the dough. Use a 3" diameter drinking glass and cut out 4-8 circles at time. Place approximately 1 heaping TLBS of filling on a circle. Place another circle on top and crimp the edges shut with a fork. Reroll the left over dough as you go.Repeat with the other half of the dough. The dough does stick quite a bit. I try to add as little extra flour as possible but do need to add it as I go along to keep it from sticking to my work surface. I am able to fill 14 pockets using this filling and crust recipe.Bake finished pockets for 20 minutes at 350 degrees.Number of Servings: 14Recipe submitted by SparkPeople user LOREN7.

The nutritional information for Chicken Pockets is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 143.5

• Total Fat: 4.6 g
• Cholesterol: 21.2 mg
• Sodium: 422.9 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 2.4 g
• Protein: 11.4 g