Chicken Broccoli Cheese Pockets

The other day, I made Broccoli and Cheese Pockets for dinner but, of course, I couldn't stick to the recipe as written.  I don't remember where I got the original recipe, but 2 jars of roasted red peppers is a lot.  At least it is for the size of jars they sell at my grocery store.  I think I ended up using about 1/3 to 1/2 cup of diced peppers.

I also added shredded chicken, which worked really well, and, rather than using a frozen bread dough, I used a recipe for whole wheat bread.  Although I liked the flavor and texture of the crust, I do think the whole wheat was a bit distracting from the flavors of the filling.  Using whole wheat certainly makes for a more nutritious dish but I think I'll stick to white flour next time.

Oh, and I really should've made a sauce to serve with the pockets.  I think next time I'll omit the cheese from the filling and make a Mornay sauce to serve alongside.

Comments

On November 23, 2008 at 10:21 pm, Kristie said:

I wouldn't omit the cheese, just add the sauce. I'd post the recipe, too, how you did it.

On November 25, 2008 at 9:04 pm, Tawnya said:

It looks like it came from a magazine. Sheesh, my brother is AWESOME

On January 1, 2009 at 11:14 pm, Laurie said:

So, where's the recipe, Dude? Oh-- and Jim asked for the funeral potato recipe, too... Oh-- and I need the eclair recipe... tee! hee!  :)

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