Baked Chicken Stuffed Pockets with Spinach & Cheese

Steps

1. 1

   Prepare the chicken mixture: In a large bowl, combine ground chicken with salt, pepper, paprika, garlic powder, and chili flakes.

2. 2

   Mix the chicken and seasonings until evenly combined; the mixture should be soft but easy to handle.

3. 3

   Shape the pockets: Divide the chicken mixture into 4 equal portions and flatten each one into a thin, even disc. Lightly wet your hands to prevent the meat from sticking.

4. 4

   Add the filling: Spread 1 teaspoon of cream cheese on each disc, then add a layer of fresh spinach, a slice of tomato, and a sprinkle of grated mozzarella on top.

5. 5

   Fold and seal: Fold each disc into a half-moon shape and press the edges firmly to close. Ensure the edges are well-sealed to keep the filling inside.

6. 6

   Coat for crispiness: Brush the outside of each pocket with olive oil.

7. 7

   Coat the pockets with a mixture of panko and Parmesan, pressing lightly so the breading sticks to the surface.

8. 8

   Bake: Place the pockets on a baking tray lined with parchment paper and bake at 180°C (350 °F) (350°F (180 °C)) for 20–25 minutes, until golden brown and cooked through.

   Start 25-minute timer
9. 9

   Rest and serve: Let the pockets rest for a few minutes before serving so the filling sets slightly and stays juicy inside.