Today for lunch, we are having “chicken packets” and tomato soup. Since I am baking bread today, I set aside one loaf’s worth of bread dough to make some chicken packets. The filling was in the freezer from a couple of weeks ago, the filling recipe is enough to make 18-20 packets (depending on the amount of filling you put into each one). When I made them a couple of weeks ago I used my pizza dough recipe and made 12 packets. Today I made 6 packets, and they were pretty full….I could have squeezed a couple more out of it, but I wanted some blackbean and sweet potato filled ones for me….the kids are going to have the chicken.
Here’s the filling recipe:
In a large bowl mix together
8 ounces lowfat cream cheese, softened
24 ounces boneless skinless chicken breast, cooked and shredded or diced
1/4 cup skim milk (more or less to get a soft consistency)
garlic and herb seasoning (both seasonings are to taste, but I used 2 teaspooons of dried chives, and about a teaspoon and half of the salt-free garlic and herb seasoning)
Roll out each piece of bread of pizza dough into a circle as if you were making calzones. Spoon the filling into the center, and fold one half of the dough over the other. Squish the filling to flatten it out a bit, then folding from bottom to top, fold the bottom crust up just slightly to help seal to the top, then crimp. Let rest for 15-20 minutes (I let them rest while preheating my oven to 375 degrees). Bake for 20-25 minutes or until the crusts are golden brown.