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Favourite Recipes - BBQ Chicken Pockets

Whether you're still digging out from the latest snowstorm in the Northeast, or whether you're looking for a simple recipe to get you through the mid-week slump, this recipe is a good one.

I am not a cook, so this recipe is one of my favourites, so simple, and my family loves it.

BBQ Chicken Pockets


- Pastry dough - I usually buy the pre-made crescent dough, but even ready to bake biscuit dough would work, or, if you're more ambitious than me, make your own.
- 2 boneless skinless chicken breasts
- 1 Bottle of your favourite BBQ Sauce
- 1 Cup of Your favourite blend of Shredded cheese - I use a triple cheddar blend

First pre-heat your oven to 400 F.

On your stovetop, bring water to a boil and add your chicken breasts.  Boil approximately 20 minutes (maybe more depending on the size of your chicken breasts), you may want to cut in to your chicken to ensure it's cooked through.

Remove the chicken from the water and place in to a bowl.  Use two forks to shred the chicken (pull the chicken apart). Shred in to small pieces.

Add approximately 1/2 a bottle of BBQ sauce, and stir together.  Continue to add more BBQ sauce until you get your own desired consistency.  I add enough to cover all of the chicken, but no more, some people prefer saucier chicken.  It's up to your preference.

Add 3/4 cups of shredded cheese.  Mix together.

Spread out your dough in small squares or triangles and scoop your chicken mixture by spoonful and drop in the middle of the dough.  Wrap the dough up and over the chicken mixture.  Finish by sprinkling the remaining cheese over the top of each pocket.  When I make these, it usually results in about 8 pockets.

Put in the oven and cook for 8 to 10 minutes, or until the dough turns a golden brown.

Serve with veggies and maybe another small side.

Have you tried this recipe, or maybe done your own variation?  Share in the comments below!


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