Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Amazing chicken pockets snack that kids and adult will adore. Flaky puff pastry filled with cheese and juicy chicken that was cooked in honey Dijon sauce.

Honey Mustard Chicken Pockets

I tried something a little bit different with chicken the other day. I don’t marinade my chicken often but I thought I’d try something new. Kraft came out with a new product called Anything Dressings. These dressings can be used on more than just salads, hence the name “Anything Dressing”. Since I can do a lot of different things with this dressing, I decided to make a marinade and a dipping sauce for my appetizer idea.

I wanted to make some Honey Dijon chicken and then I thought that I would take it a step further and wrap it in puff pastry. I went on Kraft website to see what kind of verity they have and decided on Honey Dijon and Honey Mustard.

When I actually got to WalMart, they didn’t have Honey Dijon so I made my own variation. There will also be live demos in WalMart stores all over the county during the month of September, make sure to catch one at your store and try the new Kraft Anything Dressings. My store didn’t have that demo yet but I am looking forward to it.

How to make chicken pockets:

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 oven to 400 while preparing the chicken pockets.

Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.

Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.

Cut each sheet of pastry into 9 equal squares (18 in all). Divide the chicken and 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 18 pockets.

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

Bake the chicken pockets for about 13-15 minutes (until golden brown).

Combine the dip ingredients together and serve with the pastries.

(If you have leftover chicken, use it in sandwiches and wraps. )

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip

Delicious chicken pockets made in puff pastry and filled with cheesy honey mustard chicken.

5 from 3 votes

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Course: Appetizer

Cuisine: American

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 55 minutes minutes

Servings: 18 mini chicken pockets

Calories: 219kcal

Author: Lyuba Brooke

Ingredients

• ▢ 1.25 lb chicken tenders
• ▢ 3/4 cup Honey Mustard Dressing
• ▢ 1 tbsp Dijon mustard
• ▢ 2 garlic cloves
• ▢ salt pepper
• ▢ 1 tbsp vegetable oil
• ▢ 1 cup shredded Monterrey Jack ckeese (little more if you wish)

Hand pies:

• ▢ 17.3 oz package of 2 sheets of puff pastry
• ▢ 1 small egg for brushing
• ▢ salt

Dip:

• ▢ 6 tbsp Honey Mustard Dressing
• ▢ 2 tbsp sour cream

US Customary - Metric

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Instructions

• 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.
• Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done.
• Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.
• Cut each sheet of 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 18 pockets.
• Line a baking sheet with parchment paper and place chicken pockets about an inch apart.
• Whisk  egg and a little bit of salt together and brush the pastries with egg mixture.
• Bake chicken pockets for about 13-15 minutes (until golden brown).
• Combine the dip ingredients together and serve with the pastries.

Nutrition

Calories: 219kcal | Carbohydrates: 13g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 159mg | Potassium: 146mg | Fiber: 0.5g | Sugar: 0.3g | Vitamin A: 95IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 1mg

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Originally published on Will Cook For Smiles on September 26, 2012.