Amazing chicken pockets snack that kids and adult will adore. Flaky puff pastry filled with cheese and juicy chicken that was cooked in honey Dijon sauce.
Honey Mustard Chicken Pockets
I tried something a little bit different with chicken the other day. I don’t marinade my chicken often but I thought I’d try something new. Kraft came out with a new product called Anything Dressings. These dressings can be used on more than just salads, hence the name “Anything Dressing”. Since I can do a lot of different things with this dressing, I decided to make a marinade and a dipping sauce for my appetizer idea.
I wanted to make some Honey Dijon chicken and then I thought that I would take it a step further and wrap it in puff pastry. I went on Kraft website to see what kind of verity they have and decided on Honey Dijon and Honey Mustard.
When I actually got to WalMart, they didn’t have Honey Dijon so I made my own variation. There will also be live demos in WalMart stores all over the county during the month of September, make sure to catch one at your store and try the new Kraft Anything Dressings. My store didn’t have that demo yet but I am looking forward to it.
How to make chicken pockets:
In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt, and pepper. Mix well.
Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.
Preheat oven to 400 while preparing the chicken pockets.
Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.
Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.
Cut each sheet of pastry into 9 equal squares (18 in all). Divide the chicken and cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 18 pockets.
Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.
Bake the chicken pockets for about 13-15 minutes (until golden brown).
Combine the dip ingredients together and serve with the pastries.
(If you have leftover chicken, use it in sandwiches and wraps. )
Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip
Ingredients
- 13 small chicken tenders (about 1.25 lbs)
- 3/4 cup Honey Mustard Dressing
- 1 tbsp Dijon mustard
- 2 garlic cloves
- salt pepper
- 1 tbsp vegetable oil
- 1/2 cup shredded Monterrey Jack ckeese (little more if you wish)
Hand pies:
- 2 sheets of puff pastry
- 1 small egg
- salt
Dip:
- 6 tbsp Honey Mustard Dressing
- 2 tbsp sour cream
Instructions
- In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.
- Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.
- Preheat the oven to 400.
- Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.
- Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.
- Cut each sheet of pastry into 9 equal squares. Divide the chicken/cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 18 pockets.
- Line a baking sheet with parchment paper and place chicken pockets about an inch apart.
- Whisk egg and a little bit of salt together and brush the pastries with egg mixture.
- Bake chicken pockets for about 13-15 minutes (until golden brown).
- Combine the dip ingredients together and serve with the pastries.
Notes
Nutrition
_________________________________________________________
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
_______________________________________________________
Disclosure: This post has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft. All the photographs and opinions are my own!
Originally published on Will Cook For Smiles on September 26, 2012.
Kathy Mormino says
These look amazing!!
Hello, new
follower here! I would love to have you link up with my Clever Chicks Blog Hop
this week!
http://www.the-chicken-chick.com/2012/09/clever-chicks-blog-hop-2-featured-post.html
I hope to
see you there!
Cheers!
Kathy
The Chicken
Chick
Marissa says
This looks absolutely delish! I can’t wait to try it (:
Ashley Turner Sears says
These look absolutely amazing!
The Deal Fanatic says
A must for my pinterest and a must for me to take! Yum.
Cynthia B. says
Love this recipe! I clicked on the Subscribe Here button at the top, but got the message to let you know it isn’t working. I would love to subscribe. If possible, please send me a link via email. Thanks!
lyuba says
Thank you so much for letting me know, Cynthia!! It should be fixed now.
Here is the link just in case: http://mad.ly/signups/128898/join
Thank you!
Cynthia B. says
Thank you!
Lisa J says
I guess it’s just me because I read all the comments & nobody else asked……….how much chicken, like is it a pound or more or less? When you say 3 tenders, I’m picturing skinny strips of chicken as in that would be one serving. Are you saying it should be 3 chicken breast halves, boneless & skinless?
Mary says
I saw that too, Lisa, and wondered the same thing. It has to be more than 3 tenders. I’m watching for a reply.
lyuba says
Hi Mary and Lisa!
Thank you so much for bringing it to my attention! I believe it was a typo. It’s a very old recipe but I think it’s supposed to be 13 chicken tender. (The skinny strips as you mentioned, Lisa.) And, you can actually use both sheets of puff pastry that comes in the pack because it should be enough filling for both. So you can make 18 little pies.
I’m so sorry about that and sorry that it took so long for me to notice the typo!
Stephanie says
So one sheet is considered to be half the package of philo dough? One package has many very thin sheets but it’s considered one?
Lori Deeter says
Stephanie, the recipe calls for puffed pastry, not philo dough. Two separate types of dough. The puff pastry can be found in the same refrigerated section as the filo dough! Pepperidge Farm makes some. It is labeled puff pastry sheets! Hope this helps.
Laura says
I just made them and had about 3/4 of the chicken left over. The squares are small and only use a small amount of chicken
sheila doiron says
what is honey mustard dressing ,i am not familiar with it
LyubaB says
Hi Sheila, you can find it with the salad dressings at your grocery store. It is a sweet mustard-based dressing.