The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 188 g
(Approx. 8 Servings)
Amount Per Serving
Calories 300 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 3.0 g
Cholesterol 35 mg 12%
Sodium 910 mg 38%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 18 g
Vitamin A 4% Iron 10%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cheesy Chicken Pockets
Prep Time
8 minutes
Cook Time
25 minutes
Total Time
33 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/2 Tbsp H-E-B Extra Virgin Olive Oil
1 yellow onion, thinly sliced
16 Oz frozen broccoli & cauliflower florets
8 whole wheat reduced fat canned biscuits
3 H-E-B Fully Cooked Seasoned Chicken Breast Fillets, thawed
1/2 cup(s) H-E-B 2% Reduced Fat Shredded Cheddar Cheese
Check All
Uncheck All
Add to List

Instructions

1
Heat oven to 400°F and line two cookie sheets with aluminum foil. Set aside.
2
Heat a medium-sized skillet to Medium- High and add olive oil. Sauté; onions until soft. Add 1 1/2 cups frozen broccoli and cauliflower to skillet, cover and allow vegetables to steam 5-8 minutes.
3
While vegetables are steaming, roll biscuit dough into circles, about the size of a corn tortilla. Arrange on cookie sheets and set aside.
4
Once vegetables are steamed, dice chicken fillets, add to the skillet and warm through. Reduce heat to Low.
5
For each pocket, place a heaping spoonful of filling into center of rolled out biscuit dough and sprinkle with 1 tablespoon of cheese. Fold one side of dough over the filling and pinch seam closed with a fork to form a half circle shaped pocket.
6
Bake 12 minutes or until golden brown. Allow 2 minutes to cool before serving.

Source:

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}