CHICKEN-HAM CROQUETTES
Provided by Food Network Kitchen
Categories main-dish
Time 2h10m
Yield about 20 croquettes
Number Of Ingredients 17
Steps:
- Put the ham and 1/2 cup milk in a small bowl; refrigerate 1 hour. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the shallots, celery, garlic, thyme sprig, cayenne and 1/2 teaspoon each salt and black pepper. Cook, stirring, until the vegetables are soft, about 5 minutes; discard the thyme. Add the flour and cook, whisking, 1 minute. Whisk in the remaining 1 cup milk; cook, whisking, until thick, 2 minutes. Transfer to a bowl and refrigerate until cold, about 1 hour.
- Transfer the chilled mixture to a food processor and pulse until almost smooth. Add the chicken and 1/2 teaspoon salt; pulse until the meat is finely ground. Drain the ham and add to the food processor along with the parsley; pulse until combined. Transfer to a bowl.
- Brush a baking sheet with vegetable oil. With lightly oiled hands, shape the chicken mixture into about twenty 2-to-3-inch croquettes. Transfer to the baking sheet and refrigerate 30 minutes.
- Spread the breadcrumbs in a shallow dish; whisk the eggs in another dish. Dip the croquettes in the eggs, then coat in the breadcrumbs; return to the baking sheet. Cover and chill until ready to fry.
- Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the croquettes until browned, about 4 minutes. Drain on paper towels. Serve warm or at room temperature with honey mustard.
CHICKEN POCKETS
A creamy chicken dip with a bread covering.
Provided by momloves3
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
- Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
- Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g
HOMEMADE HAM & CHEESE POCKETS
Make freezer-friendly homemade ham & cheese pockets with this easy recipe!
Provided by Sally
Categories Dinner
Time 2h15m
Number Of Ingredients 9
Steps:
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes until the mixture is foamy. If the yeast doesn't dissolve or foam, your yeast is dead. Start again with active yeast. Add flour, sugar, olive oil, and salt. Mix by hand or with the dough hook on low speed for 1 minute. Once all of the ingredients are mixed, slowly knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been greased lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75°F or 80°F/24°C or 27°C)* for 1 hour or until doubled in size.
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Once risen, punch the dough down to release the air. Turn the dough out onto a lightly floured surface. Using a sharp knife, slice dough in half. Then slice each half into quarters. You'll have 8 pieces of dough, as shown in the photo above. Flatten each piece with your fingers or use a rolling pin. You want each piece of flattened dough to be about 6 inches long and 4 inches wide. They don't have to be perfect rectangles, as you can see in my photos! Transfer flattened dough to the baking sheets. Place the cheese (I fold the slice in half) and ham (2 slices for each) on top of the dough on one side, then fold the other side over top. Pinch the edges to seal as best you can. Use a fork to crimp the edges. Brush the tops and sides of each pocket with egg wash, then slice 2-3 slits in the tops for air vents (use a super sharp knife to do that).
- Bake the pockets for 20-25 minutes, or until the tops are golden brown. Make sure to rotate the baking sheet once or twice during bake time. Remove pockets from the oven and allow to cool on the pan until ready to handle and serve.
CHICKEN AND HAM POCKETS
Make and share this Chicken and Ham Pockets recipe from Food.com.
Provided by BamaBelle30
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F; lightly grease a baking sheet.
- In a large bowl, combine chicken, cheese, ham, soup, cream cheese, and dressing mix.
- On a clean, flat surface, unroll pizza dough. Cut dough in half crosswise.
- Spoon half of chicken mixture into the center of each rectangle. Fold 1 short side of dough over filling, pressing or crimping edges to seal.
- Place chicken pockets on prepared baking sheet. Brush evenly with olive oil. Bake 18 to 20 minutes, or until lightly browned.
- Let cool 5 minutes before serving.
Nutrition Facts : Calories 692, Fat 53.4, SaturatedFat 26.5, Cholesterol 186.4, Sodium 821.8, Carbohydrate 9.7, Sugar 1.2, Protein 42.6
HAM AND CHEESE POCKETS
These unique sandwich pockets are filled with ingredients most kids enjoy. -Callie Myers, Rockport, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle., Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten. Combine egg yolk and water; brush edges of dough. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture., Bake until golden brown, 15-20 minutes. Serve warm or cold.
Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 729mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHICKEN CREAM CHEESE POCKETS
These 30 Minute Chicken Crescent Rolls are an easy and quick go-to recipe for those busy weeknights. Creamy, satisfying and delicious, these pillows of perfectly tender chicken with a cream cheese sauce are great for on the go. You don't even need utensils or a plate!
Provided by Janelle
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine chicken, cream cheese, 2 Tablespoons of butter & mushrooms.
- Lay out a single crescent roll triangle. Stretch it out so that it is slightly bigger than normal.
- Place approximately 1/4 cup of chicken mixture in the center of crescent roll.
- Wrap dough around chicken mixture sealing up edges, creating a pocket.
- Continue to do this to each crescent roll.
- Place onto lined cookie sheet or in a greased casserole dish.
- Melt 2 Tablespoons of butter and brush on to each crescent roll.
- Add crushed corn flakes to top of each crescent roll, if desired.
- Bake in oven for 20 - 25 minutes or until golden brown.
- While baking, combine evaporated milk and cream of chicken soup in a pot on the stove, medium heat. Stir to incorporate and cook until simmer.
- Turn off heat and allow to cool.
- Serve Chicken Cream Cheese pockets with dipping sauce.
Nutrition Facts : Calories 331 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 4, Sodium 660 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CHICKEN WITH CRISPY PARMA HAM
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
- Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
- Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.96 milligram of sodium
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