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Will Cook For Smiles

Honey Dijon Chicken Pockets with Creamy Honey Mustard Dip

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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 Dijon Chicken Pockets with Creamy Honey Mustard Dip from willcookforsmiles.com



 

I tried something a little bit different with chicken the other day. I don’t marinade my chicken ofter 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.
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Honey Dijon Chicken Pockets with Creamy Honey Mustard Dip

Servings 18 mini chicken pockets
Calories 212 kcal

Ingredients

  • 13 small chicken tenders (about 1.25 lbs)
  • 3/4 cup of 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
  • 4 tsp sour cream
US Customary - Metric

Instructions

  1. In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.
  2. Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.
  3. ~Preheat the oven to 400.
  4. Heat up about a tablespoon of oil in a pan and add your tenders to the pan. Cook until all the tenders are fully done.
  5. Shred the tenders with two forks. Mix the shredded chicken and shredded Monterrey Jack.

  6. 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.

  7. Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.

  8. Bake the pastries for about 10-15 minutes.

  9. Combine the dip ingredients together and serve with the pastries.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

Nutrition Facts
Honey Dijon Chicken Pockets with Creamy Honey Mustard Dip
Amount Per Serving
Calories 212 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 208mg 9%
Potassium 150mg 4%
Total Carbohydrates 9g 3%
Sugars 2g
Protein 9g 18%
Vitamin A 1.4%
Vitamin C 0.7%
Calcium 3.1%
Iron 3.4%
* Percent Daily Values are based on a 2000 calorie diet.
Honey Dijon Chicken with Creamy Honey Mustard Dip

Ingredients:
Chicken Pockets (18 mini chicken pockets):

13 chicken tenders
3/4 cup of Kraft Honey Mustard Anything Dressing
1 tbs Dijon mustard
2 garlic cloves
salt, pepper
1 tbs vegetable oil
1/2 cup shredded Monterrey Jack cheese (little more if you wish)

2 sheet of puff pastry
1 small egg
salt

Dip:
3 tbs Kraft Honey Mustard Anything Dressing
2 tsp sour cream

Directions:

1. In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.
2. 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.

3. Heat up about a tablespoon of oil in a pan and add your tenders to the pan. Cook until all the tenders are fully done.
4. Shred the tenders with two forks. Mix the shredded chicken and shredded Monterrey Jack.
5. Cut each sheet of pastry into 9 equal squares (18 in all). 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.

6. Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.
7. Bake the pastries for about 10-15 minutes.
8. Combine the dip ingredients together and serve with the pastries.

**If you noticed, I made extra Honey Dijon chicken tenders. Those chicken tenders made an awesome wrap the next day!**

 

 

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Lyuba
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft. All the photographs and opinions are my own! #CBias #SocialFabric

Comments

  6. These sound so good! I haven’t seen those dressing in my stores yet, I’m going to have to keep an eye out for them!! Stopping by from Happy Hour Friday!

    Reply

  11. these look
    super yummy
    and something that
    i think all my kiddos
    would actually eat

    just stopping by
    from ATPF to say hello

    now following via
    GFC and FB!

    alison

    Reply

  13. Lyuba,
    This recipe is coming to our football party, it is awesome! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  17. Lusciously yummy looking! I so wish I was having this instead of a salad!

    Thanks for sharing your inspiration with Sunday’s Best – you
    helped make the party a success!

    Reply

  25. 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!

    Reply

  26. 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?

    Reply

      • 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!

        Reply

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