Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip #appetizers #snack

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip #appetizers #snack

Astonishing chicken pockets tidbit that children and grown-up will venerate. Flaky puff cake loaded up with cheddar and succulent chicken that was cooked in nectar Dijon sauce.

I had a go at something somewhat extraordinary with chicken a day or two ago. I don't marinade my chicken regularly yet I thought I'd have a go at something new. Kraft came out with another item called Anything Dressings. These dressings can be utilized on something other than servings of mixed greens, subsequently the name "Anything Dressing". Since I can do various things with this dressing, I chose to make a marinade and a plunging sauce for my canapé thought.

I needed to make some Honey Dijon chicken and afterward I imagined that I would make it a stride further and enclose it by puff baked good. I went on Kraft site to perceive what sort of verity they have and settled on Honey Dijon and Honey Mustard. At the point when I really got to WalMart, they didn't have Honey Dijon so I made my own variety. There will likewise be live demos in WalMart stores everywhere throughout the province during the period of September, make a point to get one at your store and attempt the new Kraft Anything Dressings. My store didn't have that demo yet however I am anticipating it.


Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip #appetizers #snack


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

Hand pies:

  • 2 sheets of puff pastry
  • 1 small egg
  • salt


  • 6 tbsp Honey Mustard Dressing
  • 2 tbsp sour cream


  1. In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well.
  2. Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes.
  3. Preheat the oven to 400.
  4. 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.
  5. Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack.
  6. 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.
  7. Line a baking sheet with parchment paper and place chicken pockets about an inch apart.
  8. Whisk  egg and a little bit of salt together and brush the pastries with egg mixture.
  9. Bake chicken pockets for about 13-15 minutes (until golden brown).
  10. Combine the dip ingredients together and serve with the pastries.

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