Chicken Pockets

Chicken pockets are super easy, quick and involve very little clean up. Serve them in the foil they are cooked in and then just throw away the mess.

Because  the recipe is so simple, you can change, switch or leave out any ingredients.

Here is how I made these chicken pockets:

Ingredients:

2 chicken breasts, halved
salt and pepper
1 cup instant rice
1/4 cup water
1 can condensed soup, any flavor
1 – 1 1/2 cups broccoli florets, frozen
grated cheese for topping

NOTE: You can switch out any veggies or combination of veggies, and any flavor of soup you want. I love the roasted garlic condensed soups that I started to see about a year ago. I have used, in addition to broccoli, carrots, cauliflower, water chestnuts, and green beans successfully.

First, preheat your oven to 400*.

Rip off 4 squares of foil. Place a half chicken breast on each piece of foil and season with salt and pepper.

Stir together rice, water and soup. Spoon this mixture over the each chicken.

The rice mixture pictured here is a little more runny than I would recommend. I did not have instant rice in the pantry so I just used jasmine rice and added some extra water.

Top the rice and chicken with the broccoli and carefully fold the foil around the chicken to create an envelope/pocket. make sure that the seams are on the top so no cooking juices run out while in the oven. Place all the chicken pockets on a baking sheet and into the oven for 25-30 minutes.

Place each pocket on a plate and CAREFULLY open and top with cheese. Eat directly out of the foil pocket for a no mess clean up.

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