Main dishes

Chicken Pockets

photo by:kraft

Precooked chicken breast strips, onion, green pepper and cheese are baked inside refrigerated crescent dinner roll dough for warm pocket sandwiches.

time

prep:

15 min

total:

27 min

servings

total:

4 servings

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What You Need

1/4

cup chopped onion

1/4

cup chopped green pepper

tsp. oil

pkg. (6 oz.) OSCAR MAYER Deli Fresh Grilled Chicken Breast, cut into 2-inch pieces

can (8 oz.) refrigerated crescent dinner rolls

1/4

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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a cook

posted:11/22/2011

Simple and my kids really liked it. I added bacon bits and dipped it in ranch dressing. Yummy!

a cook

posted:10/2/2007

I make this recipe ever week (made it yesterday)...its easy and taste awesome!

holc3

posted:7/27/2006

This recipe was ok although I found it hard to roll the crescents and make a nice pocket.

a cook

posted:6/27/2006

These were delicious. I used chicken that was left over from dinner the night before so it wasn't dry, and I added a little bit of black ground pepper for some extra flavor. I will be making these again!

scastiglione

posted:5/15/2006

This was terrible. The crescent rolls were so small that I could hardly get any filling in. They turned out like bad hot pockets

lgmomrn

posted:11/30/2005

used leftover roasted chicken, substituted celery for onion, added half a can cream of chicken soup to keep moist; the family loved it; very easy to make

a cook

posted:11/1/2003

This was a great Saturday movie night dinner. My 7 yr. old son loved it, my 12 yr. old daughter loved it and my husband loved it!! A winner all around, it is soo hard to find a meal that my whole family enjoys, and it was also easy. I used fresh chicken breasts, not only are those pre cooked strips expensive, they are dry. Cutting the chicken breasts and cooking them with the onion does not take that long. I also seasoned them with season salt and granulated garlic. I used red and yellow peppers, and cooked it all in a pan sprayed with herbed cooking spray. I think the reason other people thought this was dry was due to the pre cooked chicken. The fresh chicken, peppers, and onion, was moist and had a good flavor. I used two different cheeses, chedder, and monteray jack. I served some cantalope slices and a spinach salad.

a cook

posted:10/13/2003

I wasn't real happy with this recipe...I found that it is very dry. I might try it again, but add just enough cream of chicken soup to make it moist.

a cook

posted:7/1/2003

This was tasty and easy. My husband had to hold himself back from seconds so he could have a pocket for lunch the next day. We tried the low-fat crescent rolls, and it worked fine and tasted great. Also cooked and sliced a chicken breast rather than using Louis Rich strips - adds time but saves money and less pres/sodium.

a cook

posted:5/12/2003

My family called this a keeper. they loved it, and it was sooo easy to make. I added some Tamarind dressing to the filling.