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November 7, 2012

Slow Cooker Cilantro Lime Chicken

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
One 1.25-oz. package taco seasoning
2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours.

Serve with sour cream and tortillas.

Crescent Chicken Pockets

1 tbsp olive oil
1/4 cup onion, chopped finely
1 clove garlic, chopped finely
2 cups chicken breast, diced (cooked or uncooked)
3 oz. fat free cream cheese, softened
1 tablespoon butter, softened
1/4 cup lite or fat free sour cream
1 teaspoon Cavender's Greek seasoning
2 tablespoons milk
1 (8 ounce) package refrigerated crescent rolls

Preheat oven to 350.

Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. (NOTE: if using cooked chicken, add after the onions/garlic are tender and then heat throughout).

Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add sour cream, salts, spices and milk. Mix well.

Stir in the cooked chicken, onions and garlic.

Separate crescent dough into four rectangles and press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull four corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.

Place pockets on baking sheet. Bake for 10-15 minutes, or until golden brown.

Makes 4 pockets

Note: These also work nicely in the omelet maker. Cook for about 10 minutes.