Will Cook For Smiles

Will Cook For Smiles

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

by 32 Comments

Pin
Share
Tweet
+1
Share

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. Flaky puff pastry filled with cheese and juicy chicken that was cooked in honey Dijon sauce. #chicken #snack #pastry #honeymustard

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. )

Print

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Delicious chicken pockets made in puff pastry and filled with cheesy honey mustard chicken.

Course Appetizer
Cuisine American
Keyword chicken pockets, honey mustard chicken, pastry, snack
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 18 mini chicken pockets
Calories 217 kcal

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
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. 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.

  5. Shred tenders with two forks. Mix in 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. Line a baking sheet with parchment paper and place chicken pockets about an inch apart.

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

  9. Bake chicken pockets for about 13-15 minutes (until golden brown).

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

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip
Amount Per Serving
Calories 217 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 36mg 12%
Sodium 143mg 6%
Potassium 156mg 4%
Total Carbohydrates 12g 4%
Protein 10g 20%
Vitamin A 1.3%
Vitamin C 0.7%
Calcium 3.1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

_________________________________________________________

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!

pinterest  facebook  googleplus  instagram  twitter

_______________________________________________________

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.

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

Trackbacks


I love hearing from all of you so please leave a comment! I do my absolute best to answer all the comments.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.