Back in college, I had this really good friend named Erika. She lived in a house in Dover, NH with her fiance Deacon, and every once in a while we would have a girls’ night and have dinner there. First of all, her fiance was a FANTASTIC cook, so going over there was always a treat. Not to mention, Erika and Deacon were one of the most fun and personable couples that I have ever known! I haven’t seen them in years, but still think about them all the time.
The other day I was reminiscing about this one meal that she used to make. It was a mixture of chicken and brie in some sort of pocket. I have been craving these ever since and I decided to try to recreate hers, and deliciousness followed! It is the perfect recipe; it’s simple and quick, can be used for an appetizer or full meal, and can be tailored to anyone’s tastes. Perfection!
Chicken and Brie Pockets
uncooked crescent rolls or some sort of pizza dough
shredded or cut chicken, marinated or spiced (to add flavor)
brie cheese (I used a Buttermilk Brie from Cherry Grove Farm)
1. Preheat the oven to 400 degrees.
2. Cook the chicken and then cut it with kitchen shears or shred it. I usually sauté mine in a pan with a lid in the spice/marinade to cook it.
3. Lay out the crescent rolls on a cookie sheet.
4. Cut the brie cheese into small cubes.
5. In each crescent roll or square of pizza dough, place 1 1/2 Tbsp of shredded chicken, 3 roasted cloves of garlic and 4-5 small pieces of cubed brie cheese.
5. Roll up the crescent roll or pizza dough to form a pocket, enclosing the ingredients.
6. Bake for 12-14 minutes until the top of the pocket is golden brown. Remember, the ingredients are all cooked, so it’s just about cooking the dough and melting the cheese at this point
7. Serve and ENJOY!
*One variation is to include a small amount of the marinade used for the chicken inside of the pocket or to top with a glaze for a juicier pocket.