Creamy Chick'n Pockets

Ingredients:

2 Tbsp olive oil

1/2 bag of Quorn Chick'n Tenders, thawed

1/2 cup onion, chopped

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp pepper

1 Tbsp Earth Balance buttery spread

3 oz Tofutti brand dairy-free cream cheese

1/4 tsp Mrs. Dash table blend seasoning

2 Tbsp soy milk

1 package Simply Pillsbury bread dough, cut into 8 equal parts

topping: 1 Tbsp Earth Balance buttery spread, 1/4 cup Italian bread crumbs

 Directions:

Preheat oven to 375.  Heat oil in a medium skillet over medium high heat.  Add onion and garlic.  Cook ~1 minute.  Add chick'n.  Continue to cook until chick'n is slightly browned and onion is translucent.

Meanwhile, in a medium bowl microwave 1 Tbsp butter and cream cheese to soften and combine.  Stir in the cooked chicken, onions, garlic.  Add seasonings and milk.  Mix well.

Cut Pillsbury dough into 8 equal circles and flatten with the palm of your hand to make thin disks.  Place a spoonfull of the chicken and sauce mixture in the middle of each disk.  Bring up the edges and pinch to close. Place seam side down on a cookie sheet.

Melt the remaining 1 Tbsp Earth Balance buttery spread and brush on top of each pocket.  Sprinkle with Italian bread crumbs.  Bake 11-13 minutes or until golden brown.

I served this with steamed broccoli.

Recipe adapted from: http://penniesonaplatter.com/2011/02/16/creamy-chicken-pockets-2/