Wednesday, February 4, 2015

Honey Dijon Chicken Pockets

This was delicious.  Everyone in my family LOVED it, in fact my pickiest eater asked for thirds!!!  This VERY rarely happens, usually we have to force our middle child to eat and tonight he willingly sat at the table and enjoyed his dinner.  He also asked if we could have this again one day. ;-)

3 chicken tenders
¾ cup of Honey Mustard Dressing
1 tbs Dijon mustard
2 garlic cloves
1 tbs vegetable oil
½ cup shredded Monterrey Jack cheese
1 sheet of puff pastry
1 small egg
Dip: (I didn't make the dip)
3 tbs Kraft Honey Mustard Anything Dressing
2 tsp sour cream
In a medium mixing bowl, combine Honey Mustard 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 the oven to 400.
Heat up about a tablespoon of oil in a pan and add your tenders to the pan.  (See my note at the bottom)
Cook until all the tenders are fully done.
Shred the tenders with two forks.
Mix the shredded chicken and shredded Monterrey Jack.
Cut the 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 9 pockets.
Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.
Bake the pastries for about 10-13 minutes.
Combine the dip ingredients together and serve with the pastries.

*Instead of cooking in oil I dumped the whole marinade in the pan with the chicken and then let it cook down.  It seared the flavors in and I think added to the dish.


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