Baked Chicken Stuffed Pockets with Spinach & Cheese
Anamaria Negoita published this recipe on essenparadies.com. SeeMeCook added ingredient weights.
Read the original recipeImported by Ben Traweek on SeeMeCook
These baked chicken stuffed pockets are crispy on the outside and juicy on the inside, filled with creamy cheese, fresh spinach, and tomato. A simple oven-baked recipe that’s high in protein and low carb.
- Time
- 40 minutes
- Equipment
- Oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 2 g
- 125 g
Weights are estimates. Together, the ingredients weigh about 775 g before cooking, which is about 195 g per serving.
Steps
In a large bowl, combine the ground chicken with salt, black pepper, paprika, garlic powder, and chili flakes.
Mix the chicken and seasonings thoroughly until the mixture is soft and evenly seasoned.
Divide the chicken mixture into 4 equal portions.
Flatten each portion into a thin, even round disc. Tip: Lightly wet your hands to prevent the meat from sticking.
Spread 1 teaspoon of cream cheese onto the center of each chicken disc.
Top the cream cheese with fresh spinach, a slice of tomato, and 1 tablespoon of grated mozzarella.
Fold each disc into a half-moon shape, pressing the edges firmly together to seal the filling inside.
Brush the outside of each pocket with olive oil.
In a small bowl, combine the panko breadcrumbs and grated Parmesan. Coat each pocket with the mixture, pressing lightly so it sticks.
Place the pockets on a baking tray lined with parchment paper.
Bake in a preheated oven at 180°C (350 °F) (350°F (180 °C)) for 20–25 minutes, until the crust is golden and the chicken is cooked through.
Remove from the oven and let the pockets rest for a few minutes before serving to allow the filling to set and stay juicy.
Notes
Tips: Lightly wet hands when shaping to prevent sticking. Don’t make the discs too thick or they won’t cook evenly. Seal edges well to keep the filling inside. Use finely chopped spinach for easier folding. Variations: Swap mozzarella with cheddar for a stronger flavor, or use feta instead of cream cheese for a tangy twist. You can also add mushrooms or jalapeños for extra depth. Storage: These can be frozen before baking; bake straight from frozen and add extra time.
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