Artichoke Chicken Pockets Recipe

5 3 4
Artichoke Chicken Pockets Recipe
Artichoke Chicken Pockets Recipe photo by Taste of Home
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Artichoke Chicken Pockets Recipe

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5 3 4
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Nutritional Facts

1 each: 355 calories, 11g fat (5g saturated fat), 55mg cholesterol, 776mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
Originally published as Artichoke Chicken Pockets in Healthy Cooking October/November 2009, p55

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MY REVIEW
bonito15 User ID: 6959830 259695
Reviewed Jan. 15, 2017

"I loved this and it was heaping full of flavor -I loved having tons of the filling on each square"

MY REVIEW
gaforrest User ID: 1932801 100813
Reviewed Oct. 26, 2009

"These were very filling and flavorful! I, too, had a hard time fitting a whole cup of filling into each square. Guess next time I'll roll out the dough flatter or something. Otherwise, fantastic."

MY REVIEW
dboat User ID: 3298235 106252
Reviewed Oct. 20, 2009

"I love the flavor of this but I found it difficult to contain the amount of filling in the small amount of dough. I think you need to stretch the small squares of dough before filling them. They taste delicious."

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