So today I'm sharing a recipe that is so easy a kid can make it. In fact, those of you with kids, you should probably pawn off the cooking duties on your spawn for this dinner. With supervision, naturally.
I came up with the idea to do this recipe for Chicken Pockets after a bit of an obsession with pizza rolls combined with some serious Pinterest-trolling.
The basic premise of this recipe is some chicken in a crescent roll. I know, right? With that base + some cream cheese, you can make pretty much any variation you want (Mexican with lime, cilantro, black beans, rotel, and corn? Bacon and mushrooms?). Can't deny a choose your own adventure recipe.
My adventure the other night involved some goat cheese and spinach with a little Greek seasoning. And I can't tell a lie, it came out quite delightful.
- crescent rolls (the real perforated ones are best, not the sheet)
- cream cheese (soften per instructions)
- chicken (we used a rotisserie chicken, shredded)
- spinach leaves, destemmed (is that a word?)
- goat cheese (feta would have worked too)
- Cavender's Greek Seasoning (or the like)
- salt and pepper (I just needed a parenthesis here)
1) In a bowl, combine the softened cream cheese, the shredded chicken, the spinach, goat cheese, and seasonings to taste. Stir
2) Pop your roll of crescents and unravel. Spoon chicken mixture into wide part of crescent and then roll up, making sure to tuck in the sides so it doesn't ooze out. I sprinkled some Greek seasoning on top for good measure.
3) Cook the chicken pockets per crescent roll directions (note: we used pre-cooked chicken - you'll probably want to do the same unless you want to figure out how long it takes to cook chicken in the stove for this recipe, which I don't advise).
I was going to take a picture of them mid-meal so you could see the inside but then I decided that might be a little disgusting. Also I got full after two so I suppose that is about how many you'll want to make per person.
Until next time,
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