Fiesta Chicken Pockets

Sooo, I have good news and I have bad news.  The good news is, I've made some really good food lately.  The bad news is, I've forgotten to take pictures of my good food.  Which means I can't post about them.  Bummer!

I do have one exception though.  Remember when I made these chicken pillows?  Well, I made them again, but I spiffied them up a bit.  I figure since you can go here and see something close to what they're supposed to look like, it's okay for me to post without a picture, right?  Besides, I don't have anything else to post right now.  And something is better than nothing, right? 

Also, nobody came up with any fabulous name ideas for the chicken pillows, so I went ahead and spiffied up the name myself while I was spiffing up the recipe.  It's no literary gold, but I'm pretty sure anything beats "chicken pillows".  I made these one Sunday after working on my house all day.  My mom had thrown the chicken in the crock pot that morning, which made it delicious and super tender, and I threw the pockets together that evening.  They came out delicious and were really simple -- especially since the chick was already cooked. 

Here's what you need:
2 Boneless, skinless chicken breasts
1 Bunch of Green Onions
8 Ounces Cream Cheese, Softened
2 Can of Crescent Rolls
2 Cans of Rotel, well drained
1 Can of Green Chilies, well drained

Here's what you do:
1.  Season the meat and cook it in the crock pot all day. 

2.  Finely slice the green onions. 

3.  Drain the Rotel and green chilies well. 

     Hint:  Failing to drain these well will result in the chicken pockets being 

4.  Mix the green onions, Rotel, and green chilies with the cream cheese. 

5.  Add the cooled chicken to the cream cheese mixture. 

6.  Open the cans of crescent rolls and divide the dough into 16 triangles. 

7.  Place one scoop of the cream cheese mixture in the middle of each crescent roll triangle.

8.  Roll up each crescent roll like a jelly roll (beginning with the widest end).

9.  Ensure that all seams are tightly sealed on each pillow. 

10.  Place the pockets on a cookie sheet, with as many seams down (against the cookie sheet) as possible. 

11.  Bake for about 12 minutes.  Remove them from the oven when the crescent roll is golden brown and flaky.


Post a Comment