Chicken Pockets

I am so glad I made these, they were so delicious and soooo easy to make. 

My favorite part was wrapping the filled dough into a ball because I felt like was tenderly tucking in a masterpiece of flavor. 

This recipe is easily adaptable so please experiment  and share your outcome! 

I did!!!

My Rendition: 

Creamy Chicken Parmesan and Spinach  

and

Creamy Chicken Parmesan with Spinach and Sun dried Tomatoes

My Healthy Secret:

 I used greek yogurt instead of cream cheese and butter

 and of course it turned out 

AMAZING.

Recipe happily adapted from Pennies on a Platter

Ingredients: 

1 pkg of crescent rolls

1 large chicken breast, chopped (or 2 small)

2 garlic cloves, minced

1/2 cup plain greek yogurt

1 tbs olive oil

1/2 cup shredded Parmesan cheese + some for sprinkling

1 tsp garlic salt

1/4-1/2 tsp pepper-(depends on how much you like it)

1 tbs Sun dried tomatoes diced

1/8 cup fresh spinach leaves, chopped (I didn't measure this, I just grabbed a pinch of leaves)

~1 tbs butter, for brushing

Directions:

Mix greek yogurt, spinach, Parmesan cheese,  garlic salt, and pepper in a bowl. 

Heat oil in skillet on medium heat and cook chopped chicken and minced garlic cloves. 

Preheat oven to 375. 

Add cooked chicken and garlic to yogurt mixture.

Unroll crescent roll from pack and separate into 4 squares--2 triangles attached. Pinch seams to close square. 

Place on a ungreased baking sheet .

Place a large spoonful of chicken mixture onto the dough.  Sprinkle top with either a pinch of Parm cheese or sun dried tomatoes. 

To fold into a ball, pull the two opposite sides together and pinch close. Repeat with the other side, and pinch any open seams. 

         If you notice a tear in the bottom of the dough where the mixture may be pushing out, gently pick up the ball and  pinch seam close. Place back on baking sheet. 

Gently brush the top of the dough ball with butter. 

Bake for 11-13 min until ball is a golden brown. 

Serve with a delicious side.

ENJOY!!!!

My husband and I wanted to try both so we cut them in half and shared! Mhmmmm! 

Savory Chicken Tacos (Spicy!)

      Eating these chicken Tacos, aka Fajitas without the peppers, exposes your palate to unbelievable amounts of explosive flavors.

      The aroma, while cooking, will be so tempting you'll have to restrain yourself to not pick the chicken straight out of the pan and eat it. 

      I encourage you to perform self discipline and place the chicken in a warm homemade tortilla topped with any extra toppings that suit your taste buds, sit down at a table and then take a savory bite and enjoy a moment of foodie euphoria.

Did I mention it's super easy to to make. Oh yes. It is. 

Ingredients: 

• 2 chicken breasts, fat cut off
•  1/4 tsp salt
• 1/4 tsp pepper
• 1/2 generous tsp chili powder
• 1/2 " " tsp cumin
• 1/2 " " tsp oregano
• 1/2 " " tsp paprika
• 1 tsp garlic powder
• 1 tsp minced onion flakes
• 1 tsp crushed red pepper flakes
• 2 tbs extra virgin olive oil, divided

Directions:

Slice chicken breast into 2 1/2-3 inch pieces.

Add all the spices and 1 of the tbs of olive oil to a freezer ziplock bag.

Add chicken pieces and shake/mix till well combined. Let sit.

                                                                  

Heat the other 1tbs of olive oil in a medium skillet on medium-high heat. Add seasoned chicken.

                                                                                                   
Cook till chicken is no longer pink. 5-7ish min.

Enjoy in a warm tortilla topped with other delectable ingredients of your choice. 

Bite. 

*You can easily make them fajitas by adding in 1 cup sliced bell peppers of your choice. 

*You can easily double the batch to allow others to experience the magic of this recipe.

Sweet and Sour Chicken and Fried Rice

WINNER!!!! 

Yup, it won the "husband said it was his favorite dish" Award

Success. 

Make it, Bake it, and Enjoy. 

 Recipe adapted from of life-as-a-lofthouse.blogspot.com

Ingredients for Sweet and Sour Chicken:

Coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1/4-1/2 cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Sauce:

•   1 1/2 cup sugar
•   8 tbs ketchup
• 1/2 apple vinegar & 1/2 cup distilled white vinegar 

you can use 1/2 white vinegar but the apple vinegar made it have a phenomenal taste

•   2 tbs soy sauce
•   2 tsp garlic salt  
• 1 can of chunk pineapple 

 Directions: 
 
Preheat oven to 325
Wash and pat dry chicken then cut into cubes. 
Salt and Pepper as desired.
Prep one small bowl of corn starch and another small bowl of whisked eggs

Dip the cubed chicken first into the corn starch, THEN into the eggs (yes, you didn't read it wrong)

Place onto a plate (obviously mine almost over flowed)

Heat large Skillet with oil on Medium heat and then quick fry till chicken egg mixture is cooked on the outside but the chicken is not cooked through. Remember to mix it around while frying. (The smaller cubes the have the less time to fry because the chicken will cook through faster so be careful)

Place cooked chicken into a 9x13 pan

Whisk all ingredients for sweet and sour sauce in a small bowl and pour over chicken.

Bake for 15 min then flip/stir chicken. Repeat 3 more times for a total of an hour. (I turned my heat up to 350 for the last two 15 min intervals, but all ovens vary so adjust accordingly.)

Sauce with thicken and caramelize as it bakes. Trust me.

Ingredients for Fried Rice:

• 3 cups cooked  rice (day old or leftover rice works best! I used brown rice and made it the night before and refrigerated it)
• 3 tbs sesame oil (I used olive oil)
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

In a large skillet or wok heat oil over Medium-High heat. Add Peas/Carrots, Onions, and garlic and stir fry until tender.

Move Mix to one side of the skillet and add in semi-whisked eggs. Stir fry until scrambled. (its okay if some peas and carrots get in those eggs)

Turn heat to Medium-Low and  stir in Rice and soy sauce. Mix until thoroughly warmed.

Serve with chicken on top of rice or off to the side. 

ENJOY!!!!