When I first saw these pockets, I didn't think they would work well. Mexican flavors inside of a crescent roll? It just didn't seem to work. But, as the weeks went by, every time I meal planned, this recipe would pop into my head. I decided that I should just make them so I knew what they tasted like. It turns out that maybe I shouldn't doubt recipes that come from people on my cooking board.
Chicken Suiza Pockets
barely modified from Stephanie Cooks
2 small chicken breasts
1 can Rotel (diced tomatoes with green chiles)
5 ounces reduced fat cream cheese, softened
1/2 cup salsa verde
1 tbsp honey
Juice of 1 lemon
Salt and pepper to taste
1/2 cup shredded Mexican Blend cheese
2 packs reduced fat crescent rolls
1) Preheat the oven to 375.
2) Put chicken breasts and Rotel in a 9 by 9 pan and bake until the chicken is done, about 35 minutes.
3) Place the whole chicken breasts, 3 tablespoons of the Rotel and all the other ingredients except the crescent rolls and the cilantro into a standing mixer. Turn on low and mix until all the ingredients are combined (this will shred your chicken and combine all the ingredients).
4) Divide each pack of crescent rolls into 4 rectangles by
sealing together two triangles of dough. Divide the filling evenly among the 8
rectangles. Seal by pinching the dough up and into the middle. Bake 20
5) Top with cilantro, if desired.
These smelled delicious as they were baking. These were amazing. The flaky crust of the crescent worked so well with the flavors on the inside. The mixture inside was great, moist creamy chicken with flavors that all worked together.
They would take less time if you were using up leftover chicken, but weren't terribly labor intensive. They made for a great lunch the next day, and we served them with Mexican Rice casserole. Sometimes in order to find great dishes, we just have to open our minds a little bit.