Artichoke Chicken Pockets Recipe

Artichoke Chicken Pockets Recipe photo by Taste of Home

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You’ll have a hard time believing these hefty, pizza-crust pockets are light! Packed full of cheese, artichokes, chicken, spinach and fabulous flavor, they’re great even without the sauce and sure to become a family favorite. Awesome! Beverly O'Ferrall - Linkwood, Maryland

This recipe is:

Healthy

Diabetic Friendly

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Artichoke Chicken Pockets Recipe

Prep: 20 min. Bake: 15 min.

Yield: 6 Servings

20 15 35

Ingredients

2 cups shredded cooked chicken breast
2 cups thinly sliced fresh spinach
1-1/4 cups shredded provolone cheese
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
1 garlic clove, minced
1/4 teaspoon pepper
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons cornmeal
Marinara sauce, optional

Directions

In a large bowl, combine the first six ingredients. Unroll pizza dough; cut into six 4-1/2-in. squares. Spoon 1 cup chicken mixture onto the center of each square; brush edges of dough with water. Fold one corner of each square over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal.
Sprinkle cornmeal over a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Place pockets in pan; prick tops with a fork. Bake at 425° for 12-15 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 6 servings.

Nutritional Facts 1 pocket (calculated without marinara sauce) equals 355 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 776 mg sodium, 34 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Originally published as Artichoke Chicken Pockets in Healthy Cooking October/November 2009, p55