Foodie Friday {Americano Chicken Pockets}…

I wanted to call them Homemade Hot Pockets — Raymond poo poo’d that recipe name. 😉

Americano Chicken Pockets Recipe | Pure & Simple

We made this awesome recipe earlier in the week and ate on it for several days.  My favorite type of dish is one that allows us to enjoy a few dinners and a lunch.

I also made a crockpot pot roast.  Definitely not as good as I had hoped.  I will keep tweaking that recipe. 🙂

Americano Chicken Pockets | Pure & Simple

In the morning you will:

Step 1: Break out the trusty Crockpot.

Spray the Crockpot with non-stick spray.  Add 3 frozen chicken breasts, 1 TSBP lemon-pepper seasoning, and 1/4 cup chicken broth.  Let the chicken slowly cook for 5-6 hours.

American Chicken Pockets Bread | Pure & Simple

These are my favorite rolls!

 

Step 2:  Lay out your dinner rolls so they can thaw during the day.  Our bag of yeast exploded (oops), so I would recommend laying on a cookie sheet and covering with a damp tea towel.

Ingredients Chopped | Pure & Simple

In the evening:

Step 3: Time to make dinner!   Chop up one onion, 4 oz of mushrooms, 2 roasted sweet red peppers, 2 garlic cloves, and the cooked chicken.

Melt 1 TSP butter and saute onions, mushrooms, and garlic.  Once those are tender, add the roasted peppers, chicken, and 2 TBSP honey mustard dressing, 1/4 TSP each S&P, lemon pepper seasoning, and 1/2 TSP italian seasonings.  Heat through and remove to a bowl.

Add 1 cup shredded mozzarella cheese and stir to combine.

Step 4:  Roll out each dinner roll and fill with chicken mixture.  Since our bag of rolls turned into a bag of yeasty dough — we made larger than life hot pockets.  The size is up to you.  I would recommend smaller “rounds” or “pockets” if you have kids.

Press the dough together to form a seal.  You can always press with a fork (similar to making an apple turnover).

Americano Chicken Pockets  Ready for the oven | Pure & Simple

Step 5: Brush tops with melted butter, sprinkle with S&P and bake at 350º for 18 minutes or until golden brown.

Now for the recipe:

AMERICANO CHICKEN POCKETS

  • 3 chicken breasts, frozen
  • 1 TBSP lemon pepper seasoning
  • 1/4 cup chicken broth

——————————-

  • 1 TSP butter
  • 1 onion, chopped
  • 4 oz mushrooms, chopped
  • 2 garlic cloves
  • 2 roasted sweet red peppers, chopped
  • 2 TBSP honey mustard
  • 1/4 TSP each S&P
  • 1/4 TSP lemon pepper
  • 1/2 TSP italian seasoning
  • 1 cup shredded mozzarella cheese
  • 24 frozen dinner rolls, thawed
  • 1 TSP butter, melted
  1. In the morning, spray the Crockpot with non-stick spray.  Add chicken, lemon pepper seasoning, and chicken broth.
  2. Cook on low for 5-6 hours.
  3. Also in the morning, lay out the dinner rolls to thaw.
  4. In a large skillet, saute onion and mushrooms in butter until tender.
  5. Add garlic and cook 1 minute longer.
  6. Add the chicken, peppers, honey mustard and seasonings; heat through.
  7. Remove from heat to a mixing bowl.
  8. Add cheese.
  9. Flatten each dinner roll into a 5″ circle.
  10. Place 1 TBSP (give or take) of the chicken mixture in the center of the circle.
  11. Brush edges with water and press to create a seal.
  12. Repeat with remaining bread and chicken.
  13. Place on a greased baking sheet, brush tops with melted butter.
  14. Bake at 350º for 18-22 minutes until golden brown.
  15. Cut in half to serve.

Serve with tomato soup (we prefer Trader Joe’s Organize Tomato & Roasted Red Pepper Soup), and a spinach side salad.  Raymond is still talking about this dinner and we had it on Tuesday! 😉

Enjoy!  Until next time…

Jennifer Signature

 

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Foodie Friday {Crock Pot Lemon Italian Chicken Recipe}…

Happy happy Friday once again! 🙂  What a nice week — it was rather long but rather short. I like confusing everyone. 😉

I managed to get a few things accomplished .. and managed to have a mini-meltdown.  I proclaimed that I needed a vacation several times to Raymond on Monday.  I may not have said vacay in the works, but I instantly felt better.  Perhaps just declaring I need a break helped my brain breathe a little easier. 🙂

We cooked quite a lot this week!  My favorite was the Crock Pot Chicken Taco Salad and Meatballs with Mashed Potatoes. 🙂 Yum to the tum!

Tonight I’m making this easy recipe.  I must admit .. this is my first time making it. I will come back and let you know if it is delicious. 🙂

Crockpot Lemon Italian Chicken Recipe | Pure & Simple

PS — have I expressed my love for the ole Crock Pot recently!  Super easy and simple.  *heart* 😉

Crock Pot Lemon Italian Chicken Step 1

Spray Crock Pot with non-stick spray.

Place 1.5 TBSP butter in the bottom.

Top with 3 frozen chicken breasts.

Crock Pot Lemon Italian Chicken Step 2

Sprinkle Italian Dressing Mix, pepper, dried oregano, and dried parsley on top.

Crock Pot Lemon Chicken Step 3

Add juice of one lemon. Place juiced lemon halves around chicken.

Crock Pot Lemon Italian Chicken Step 4

Cover.  Cook on low for 4-5 hours.

And for the recipe:

CROCK POT LEMON ITALIAN CHICKEN

  • 3 chicken breasts (frozen)
  • 1.5 TBSP butter
  • 1 Packet Good Seasons Italian Dressing Mix
  • 1/4 TSP pepper, dried oregano, dried parsley
  • Juice of one lemon (reserve peel)
  1. Spray Crock Pot with non-stick cooking spray.
  2. Place butter in bottom of Crock Pot.
  3. Top butter with chicken.
  4. Sprinkle chicken with seasonings (italian dressing mix, pepper, oregano, parsley).
  5. Add lemon juice.
  6. Place lemon halves around chicken.
  7. Cover and cook on low for 4-5 hours.

I plan to serve with Pioneer Woman’s Smashed Potatoes and a spinach, avocado side salad. 🙂

What have you made this week that is delish? 🙂

Until next time…

Jennifer Signature