CHICKEN NAAN POCKETS
Make and share this Chicken Naan Pockets recipe from Food.com.
Provided by Noo8820
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut into the middle of each naan to make a pocket and set aside.
- Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
- When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
- Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!
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
CALIFORNIA CHICKEN POCKETS
I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.
Provided by Debby H
Categories Lunch/Snacks
Time 1h30m
Yield 8 pita halves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain broccoli.
- In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
- In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
- Refrigerate for at least 1 hour to blend.
- To serve, spoon approx 1/2 cup mixture into each pock bread half.
Nutrition Facts : Calories 544.7, Fat 25.2, SaturatedFat 5.7, Cholesterol 101, Sodium 620.5, Carbohydrate 57.5, Fiber 6.2, Sugar 4.2, Protein 23.3
CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY
Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 35
Steps:
- In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
- In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
- Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
- In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
- To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
- Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
- Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
- Stir in the tomato paste and cook until aromatic, about 3 minutes.
- Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
- Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
- Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
- Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
- Brush the naan bowls with warm melted butter.
- Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams
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