Honey Dijon Chicken Pockets with Creamy Honey Mustard Dip

The recipe Honey Dijon Chicken Pockets with Creamy Honey Mustard Dip can be made in around 45 minutes. This side dish has 245 calories, 8g of protein, and 17g of fat per serving. For 70 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 9. This recipe from Will Cook for Smiles has 2012 fans. It is perfect for The Super Bowl. If you have sour cream, garlic cloves, egg, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so excellent. Try Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip, The Secret Ingredient (Honey): Creamy Honey Mustard for Seafood, and Honey Mustard Pretzel Crusted Chicken Salad with Spicy Honey Mustard Dressing for similar recipes.

Servings: 9

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.~Preheat the oven to 400.Heat up about a tablespoon of oil in a pan and add your tenders to the pan. Cook until all the tenders are fully done.Shred the tenders with two forks. Mix the shredded chicken and shredded Monterrey Jack. Cut the pastry into 9 equal squares. Divide the chicken/cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 9 pockets.Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.Bake the pastries for about 10-13 minutes.Combine the dip ingredients together and serve with the pastries.

 

Step by step:

1. In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper.

2. Mix well.

3. Mix the chicken tenders into the marinade, make sure that all tenders are well coated.

4. Let it sit for about 30 minutes.~Preheat the oven to 40

5. Heat up about a tablespoon of oil in a pan and add your tenders to the pan. Cook until all the tenders are fully done.Shred the tenders with two forks.

6. Mix the shredded chicken and shredded Monterrey Jack.

7. Cut the pastry into 9 equal squares. Divide the chicken/cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 9 pockets.

8. Whisk the egg and a little bit of salt together and brush the pastries with egg mixture.

9. Bake the pastries for about 10-13 minutes.

10. Combine the dip ingredients together and serve with the pastries.

Nutrition Information:

covered percent of daily need