Monterey Chicken Pockets
Now you can enjoy the convenience of a biscuit and baking mix without the fat. The nonfat biscuit mix still contains about the same amount of sodium as the regular mix (480 mg per cup), so keep this in mind when you use this time-saving product.
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- Calories: 131
- Calories from fat: 17%
- Fat: 2.5g
- Saturated fat: 1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 8.4g
- Carbohydrate: 21.8g
- Fiber: 0.0g
- Cholesterol: 17mg
- Iron: 0.0mg
- Sodium: 316mg
- Calcium: 0.0mg
- Butter-flavored vegetable cooking spray
- 1/2 tablespoon chopped onion
- 1/2 tablespoon chopped green pepper
- 1/4 teaspoon garlic powder, divided
- Dash of pepper
- 1 ounce roasted chicken breast, skinned and chopped
- 1/2 tablespoon finely chopped tomato
- 1/4 cup low-fat biscuit and baking mix
- 1 tablespoon skim milk
- 1/2 teaspoon all-purpose flour
- 2 tablespoons (1/2 ounce) shredded reduced-fat Monterey Jack cheese
- Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, 1/8 teaspoon garlic powder, and pepper; saute until onion is tender. Remove from heat; stir in chicken and tomato. Set aside.
- Combine baking mix, remaining 1/8 teaspoon garlic powder, and milk in a small bowl, stirring well. Sprinkle 1/2 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times.
- Divide dough in half; roll each portion into a 4-inch circle. Spoon chicken mixture evenly over half of each circle; sprinkle cheese evenly over each. Brush edges of circles with water; fold circles in half, and seal. Coat with cooking spray; place on a baking sheet coated with cooking spray. Bake at 350° for 10 to 12 minutes or until golden. Serve immediately.
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