Pocket stuffed with chicken and craisin チキン、チーズと干しクランベリーのポケットパイ

japanese cake
This is a continuation of my wife’s “pocket” dishes. This started out as a question about what to do with the extra barbecued chicken from the previous weekend. I am not sure where she found this recipe. My contribution was chopping Jalapeno pepper and leftover barbecued chicken. Here is the end result pocket just out of the oven.

Nice buttery pie crust and smokey and cheesy stuffing.

I asked my wife to fill in the rest.


1 cup chopped cooked chicken

2-3 Tbs. Mayonnaise

salt and pepper to taste

1/4 cup craisins

2 diced jalapenos (or to taste)

1/2 cup grated smoked mozzarella


Mix ingredients together using just enough mayo to blend then stuff pockets. Cook stuffed pockets at 400 degrees for 18 minutes or until golden brown. 

We found this type of dish perfect starters when we come home. The smokiness comes from both barbecued chicken and  smoked mozzarella cheese and craisin add sweet and sour taste. Just pop in the pockets in the toaster oven and heat it up. This tastes great and fills the hollow in your stomach just long enough for dinner to arrive.

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