Nutrition info - Recipes

Chicken Pockets

If you are a hearty eater, you will enjoy these doughy pockets of chicken, prepared with a creamy filling and stuffed with vegetables. Talk about the comforts of homecooking. These are definitely a feather in your cap.

Chicken Pockets


For 6 people

  • 3/4 cup(s) green onion, chopped
  • 3/4 cup(s) mayonnaise
  • 3 tablespoon(s) lemon juice
  • 3 cloves garlic, minced
  • 2/3 cup(s) butter, melted
  • 12 phyllo dough pastry sheets
  • 6 chicken breast halves, boned and skinned
  • 2 Parmesan cheese, grated
  • 1 dash(es) salt
  • 1 dash(es) pepper


Thaw frozen filo dough in its pkg. for 8 hours in the refrigerator, and then let it stand for 2 hours before you use it. Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out. Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic and tarragon and set aside. Combine remaining garlic with the butter. Place one sheet of the filo dough on a board and brush it with about 2 tsp. garlic butter. Arrange a second sheet on top and brush it with another 2 tsp. garlic butter. Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise mixture (about 3 tbsp. in all). Roll the corner of the filo over the chicken. Fold side over top and roll again. Fold opposite corner over then roll up. Repeat for all chicken pieces. Place slightly apart in ungreased baking pan. Brush all packets with remaining garlic butter. Sprinkle with Parmesan cheese. Bake at 375 degrees for 20 – 25 minutes, or until golden. Serve hot.
Ready in 50 min

Nutrition facts

  • Kcal: 783.96 kcal
  • Fibers (g): 1.16g
  • Sodium (mg): 1351.34mg
  • Carbs: 33.28g
  • Fat: 55.57g
  • Saturated fat (g): 20.52g
  • Proteins: 40.27g