Monterey Chicken Pockets

Name: Monterey Chicken Pockets
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters low-fat biscuit and baking mix; 1 teaspoons all-purpose flour; 0 teaspoons garlic powder, divided; 1 Tbsps chopped green pepper; 14 grams tablespoons shredded reduced-fat Monterey Jack cheese; 1 Tbsps chopped onion; 1 Dash pepper; 28 grams roasted chicken breast, skinned and chopped; 1 Tbsp skim milk; 1 Tbsps finely chopped tomato

Monterey Chicken Pockets requires approximately 10 minutes from start to finish. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 24 calories. This recipe serves 10. If you have biscuit and baking mix, skim milk, dash of pepper, and a few other ingredients on hand, you can make it.

Instructions

Coat a small nonstick skillet with cooking spray; place over medium heat until hot.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add onion, green pepper, 1/8 teaspoon garlic powder, and pepper; saute until onion is tender.

Ingredients you will need

Garlic Powder

Green Pepper

Pepper

Onion

Remove from heat; stir in chicken and tomato. Set aside.

Ingredients you will need

Whole Chicken

Tomato

Combine baking mix, remaining 1/8 teaspoon garlic powder, and milk in a small bowl, stirring well.

Ingredients you will need

Garlic Powder

Baking Mix

Milk

Equipment you will use

Bowl

Sprinkle 1/2 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times.

Ingredients you will need

Dough

All Purpose Flour

Divide dough in half; roll each portion into a 4-inch circle. Spoon chicken mixture evenly over half of each circle; sprinkle cheese evenly over each.

Ingredients you will need

Whole Chicken

Cheese