I love that video so much. I do NOT love all of the white stuff falling outside my window right now. Jeez…March 24!
I bet those T-Rexes would love some Buffalo Chicken Pockets when they are done shoveling.
Perfect for a snack or light meal, Buffalo Chicken Pockets are super easy and so tasty. All you do is season cooked, ground chicken with Buffalo wing sauce then seal it in purchased biscuit dough with some cheddar. Bake and serve with some blue cheese dressing for dipping.
Buffalo Chicken Pockets
3/4 pound ground chicken
1/3 cup Buffalo wing sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
Blue cheese salad dressing, optional
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium heat 5 minutes or until no longer pink, crumbling it with a spoon. Remove from heat then stir in wing sauce.
3. On a lightly floured surface, roll each biscuit into a 6 inch circle. Top each with 1/4 cup of the chicken mixture and 2 tablespoons cheese. Fold dough over filling and pinch edge to seal.
4. Transfer pockets to a parchment lined baking sheet. Bake 12-14 minutes or until golden brown. Serve with blue cheese dressing if you like.
Note: To freeze, cool the pockets and place in a resealable plastic freezer bag. To use, reheat pockets on an parchment lined baking sheet in a preheated 375°F oven until heated through.
Recipe from Simple & Delicious Magazine
Buffalo Chicken Pockets are perfect for ladies who lunch. Lunch Ladies would probably enjoy them, too. Specifically New Jersey-based Lunch Ladies. Their dream-pop album “Down On Sunset Strip” is filled with brooding tunes set to shimmery beats.