*These can be frozen, thawed overnight, and then reheated the next day for lunch.
Bake at 350 until the chicken is cooked through.
Sidenote: You can bake your chicken on a wire rack placed over a cookie sheet. They will cook more evenly, and it keeps them out of their own liquid making the chicken breast more appealing overall. It won’t hurt to cook them directly on a baking sheet though.
When you check the breasts to see if they are done, you can cut them in half to allow the middle to cook through more quickly without drying out the rest of the breast. Just make sure you only do that when they’re closer to being done.
To make 4 of these pockets you need a half batch of my quick pizza dough recipe. (Or, you can use your own bread recipe if you like, just make sure the dough has gone through its first rise and has been punched down.) You can also use pre-made dough from the freezer or refrigerated section, but it’s super easy to make your own!
Next grab a handful of the dough and press it out into a rectangle on a well-floured surface. Using a rolling pin, roll it out into a thin rectangle, approximately ¼ inch thick.
Spread 1-2 tsp of cream cheese over the middle section of the dough, and then spread 1 to 2 TBs of homemade alfredo sauce on top of the cream cheese. (Jarred alfredo is also okay for this). *You don’t want to make it TOO saucy or the dough near the sauce won’t cook properly. Top the sauce mixture with some diced chicken, steamed broccoli, and cheddar cheese.
Next fold the two ends up over the filling mixture.
Now fold the other ends up and over the filling mixture, covering completely. Wet your fingers and gently wet the pieces of dough that you will be sealing together and pinch the seams to seal completely.
If any part of the outside of the dough is overly sticky, sprinkle it lightly with flour. Flip over and place on a baking sheet that’s been sprayed lightly with cooking spray. *You can line your baking sheets with tin foil for an easier clean-up. Non-stick foil is great for this! Then there is no need for cooking spray.
Using a pastry brush, lightly brush the tops of the pockets with a mixture of olive oil, garlic powder, parsley, and salt. Cut a small steam vent in the center, and let rise in a warm, draft-free place for approximately 30 minutes.Bake these in a preheated 400 degree oven for about 20-25 minutes, or until golden brown. Brush again with your seasoned oil if desired. Chicken Broccoli Cheddar Pocket Freshly baked sandwich pocket fresh from your own oven… Ingredients
- 1/2 batch, or approx. 4 cups bread dough
- 2 large chicken breasts
- 2 cups steamed broccoli
- 1 – 2 oz cream cheese
- 1/4 – 1/2 cup alfredo sauce
- 1 – 2 cups cheddar cheese
- various seasonings
- 1/2 cup olive oil