The chicken pockets recipe I posted a few years ago now (wow time goes fast!) has been popular and I know it has lent itself to a lot of variations - Lee told me about a Mediterranean version that she really should post (ahem ahem!)
This version was a good way to use up cooked chicken and brown rice and since its a leftovers recipe measurements aren't exactly exact!
First sautee chopped onions (I used half a large onion), garlic (I used 3 cloves), and a generous amount of spinach in a saucepan until spinach shrinks and onions are at least a little tender.
Add chicken (we had a little more than two breasts' worth)
With pan still on low heat add about 4 oz of cream cheese (the cream cheese goes farther if it can melt and coat everything)
add 1 tsp of dill and pepper to taste.
Just at the end mix in cooked brown rice (I think I used about 2/3 a cup)
Unwrap crescent rolls and form two crescent rolls into a square. Spoon chicken mixture into the middle of each square, bring corners to the top and pinch to make a pocket.
Cook @ 350 for about 15 minutes.
I only had one tube of crescent rolls, so I made four pockets and had quite a bit extra, but I plan to make chicken salad wraps with it tomorrow. It is quite delicious!!!
~Ashley
Who are we? Working women who also happen to like to cook . . . some recipes are favorites shared by family members, some are experiments we stumble across that turn out pretty good! You should be able to find a little of everything here: from elaborate to extremely easy, from healthy to indulgent - enjoy!
