Pecan Chicken Pockets Recipe

An American recipe, that takes 15 minutes to prepare and 30 minutes to cook with an Oven. Crescent rolls provide a flaky outer crust for these comforting, flavorful handheld sandwiches. It’s crispy, easy and yummy! I hope you like it.
Check it out Pecan Chicken Pockets recipe here!!

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time:30 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

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  • 1 tube (4 ounces) refrigerated crescent rolls
  • 1/2 cup cooked chicken, cubed
  • 1/2 cup fresh mushrooms, sliced
  • 3 tbsp softened butter, divided
  • 3 tbsp chive and onion cream cheese, spreadable
  • 3 tbsp seasoned bread crumbs
  • 2 tbsp chopped pecans
  • a dash of pepper

[/tab] [tab]Yield: 2 servings

Amount per serving.

  • Calories:606
  • Fat:43 g (saturated fat: 20 g)
  • Cholesterol: 96 mg
  • Sodium: 1,041 mg
  • Carbohydrate:33 g
  • Fiber:1 g
  • Protein: 18 g

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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Preheat oven to 350 degree F.

Step 2

Place cream cheese, butter and pepper in a medium bowl. Stir in mushrooms and chicken. Divide crescent dough into two rectangles. Seal perforations.

Step 3

Spoon chicken mixture on the each rectangle. Roll up, starting from a short side; pinch ends to seal.

Step 4

Place bread crumbs and pecans in a shallow bowl. Melt remaining butter and brush over the dough. Roll in crumb mixture.

Step 5

Place roll on an ungreased baking sheet. Bake for 30-35 minutes or until golden brown. Pecan Chicken Pockets are ready now.
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  • Serve with Pineapple Mustard Dip.

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