Ingredients for Chicken Spinach Pocket
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Boneless Skinless Chicken Breast
- 4 tablespoons margarine
- White Button Mushrooms
- 10 ounces frozen spinach
- 2 tablespoons water (for microwaving spinach)
- 2 cloves garlic, minced
- Laughing Cow Light Swiss Cheese
- Crescent Roll Dough
- 1/4 cup shredded mozzarella cheese
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How to Make Chicken Spinach Pocket
- Preheat oven to 375°F (190°C).
- In a small bowl, whisk together the Dijon mustard and honey.
- In a large skillet, melt 2 tablespoons of margarine over medium-high heat. Add the chicken cubes and cook until mostly white and cooked through (about 6-8 minutes), stirring occasionally. Set aside.
- In the same skillet, melt the remaining 2 tablespoons of margarine. Add the chopped mushrooms and cook for about 6 minutes over medium heat.
- Meanwhile, microwave the frozen spinach with 2 tablespoons of water, covered, for 6 minutes. Drain well and pat dry with paper towels.
- Add the spinach, minced garlic, and 5 tablespoons of the honey-mustard mixture to the skillet with the mushrooms and chicken. Cook for 3-4 minutes, stirring occasionally.
- On a greased baking sheet, lay out 4 of the crescent roll triangles.
- Spread the Laughing Cow cheese evenly over the other 4 crescent triangles.
- Spread the remaining honey-mustard mixture evenly over the 4 triangles without cheese.
- Divide the chicken and vegetable mixture evenly among the 4 honey-mustard triangles.
- Sprinkle 1/4 cup of mozzarella cheese over the filling.
- Top each with a Laughing Cow cheese triangle, pinching the edges to seal completely.
- Cut a small vent in the top of each pocket.
- Bake for 13-14 minutes, or until golden brown and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
119g
Fat
39g
Carbs
20g
