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Main dishes

Chicken Pockets

Chicken Pockets recipe
photo by:kraft
Precooked chicken breast strips, onion, green pepper and cheese are baked inside refrigerated crescent dinner roll dough for warm pocket sandwiches.
15 min
27 min
4 servings
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What You Need

cup  chopped onion
cup  chopped green pepper
tsp.  oil
pkg.  (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, cut into 2-inch pieces
can  (8 oz.) refrigerated crescent dinner rolls
cup  KRAFT Shredded Cheddar Cheese

Make It

PREHEAT oven to 375°F. Cook onion and pepper in hot oil in medium skillet until crisp-tender. Add chicken breast strips; mix well.

SEPARATE crescent dough into 4 rectangles. Firmly press perforations together to seal. Pat out each rectangle to 8x4-inch rectangle. Spoon chicken mixture onto one half of each rectangle; sprinkle evenly with cheese. Fold dough over filling to enclose. Press edges of dough together, then press with tines of fork to seal completely.

BAKE 12 minutes or until golden brown. Serve warm.

Kraft Kitchens Tips

Serving Suggestion
Serve with crisp apple slices and KRAFT Lite CATALINA Dressing as a dip.
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