Chicken Pocket

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Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 526kcal

Ingredients

  • 1/2 lb Chicken breast boneless skinless butterflied
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs
  • 2 tbsp Extra-virgin olive oil
  • Nonstick spray
  • 1/4 cup Fresh mozzarella diced
  • 1 cup Fire roasted tomatoes diced
  • 2 Tortilla wraps store bought or make your own (see recipe)
  • 2 tsp Pesto sauce
  • 1 tbsp Fresh parsley chopped for garnish
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees.
  • Coat the chicken well in egg then in bread crumbs pressing them on well.
  • Heat the oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a foil lined baking sheet and bake in the oven to an internal temperature of 160 degrees using a thermometer. Then dice into bite sized pieces.
  • Preheat a panini style grill. Lightly grease with nonstick spray.
    Alternatively, heat a nonstick pan on medium heat.
  • Place the chicken, mozzarella, and 2 to 4 tablespoons of tomato on the wrap. Fold in half. Cook on the panini grill (or pan) until golden brown on both sides and the cheese is melted.
  • Stir the pesto with the remaining tomato.
  • Cut in half, serve with sauce. Garnish with parsley.

Nutrition

Calories: 526kcal | Carbohydrates: 33g | Protein: 36g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 815mg | Potassium: 547mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 6mg | Calcium: 198mg | Iron: 4mg

Chicken Pocket

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 526 kcal

Ingredients
 
 

  • 1/2 lb Chicken breast boneless skinless butterflied
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs
  • 2 tbsp Extra-virgin olive oil
  • Nonstick spray
  • 1/4 cup Fresh mozzarella diced
  • 1 cup Fire roasted tomatoes diced
  • 2 Tortilla wraps store bought or make your own (see recipe)
  • 2 tsp Pesto sauce
  • 1 tbsp Fresh parsley chopped for garnish

Instructions
 

  • Preheat oven to 350 degrees.
  • Coat the chicken well in egg then in bread crumbs pressing them on well.
  • Heat the oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a foil lined baking sheet and bake in the oven to an internal temperature of 160 degrees using a thermometer. Then dice into bite sized pieces.
  • Preheat a panini style grill. Lightly grease with nonstick spray.
    Alternatively, heat a nonstick pan on medium heat.
  • Place the chicken, mozzarella, and 2 to 4 tablespoons of tomato on the wrap. Fold in half. Cook on the panini grill (or pan) until golden brown on both sides and the cheese is melted.
  • Stir the pesto with the remaining tomato.
  • Cut in half, serve with sauce. Garnish with parsley.

Nutrition

Calories: 526kcalCarbohydrates: 33gProtein: 36gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 166mgSodium: 815mgPotassium: 547mgFiber: 3gSugar: 6gVitamin A: 1037IUVitamin C: 6mgCalcium: 198mgIron: 4mg
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