California Chicken Pockets |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy. Ingredients:
1 cup cooked chicken breast, chopped |
1 cup frozen chopped broccoli |
1 avocado, peeled and chopped |
1/2 cup rice, cooked |
1/2 cup tomato, seeded and chopped |
1/2 cup mozzarella cheese, shredded (2 oz) |
1 egg, hard-cooked and chopped |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1/4 teaspoon celery seed |
4 (6 inch) pita pockets, halved |
Directions:
1. Cook and drain broccoli.
2. In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
3. In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
4. Refrigerate for at least 1 hour to blend.
5. To serve, spoon approx 1/2 cup mixture into each pock bread half.
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