Buffalo Chicken Pockets Recipe

Name: Buffalo Chicken Pockets
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 slices Sara Lee® White Made with Whole Grain Bread; 1 cup chicken, cooked and shredded; ? cup buffalo sauce; 1 egg; 1 tablespoon water; ½ cup canola oil; 1 tablespoon Parmesan cheese, shredded; Ranch (optional); Blue cheese dip (optional)

Ingredients

12 slices Sara Lee® White Made with Whole Grain Bread
1 cup chicken, cooked and shredded
? cup buffalo sauce
1 egg
1 tablespoon water
½ cup canola oil
1 tablespoon Parmesan cheese, shredded
Ranch (optional)
Blue cheese dip (optional)

	PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 6 servings

Instructions

In a small skillet over medium heat, mix together chicken and buffalo sauce.
Cook for approximately 3-5 minutes and set aside.
In a small mixing bowl, whisk together the egg and water until well combined.
Set aside.
Using the ravioli press, stamp out the bread into a rectangular shape.
Repeat for each slice of bread.
Take one slice of bread and top with 3 tablespoons of buffalo chicken.
Brush the edges of the bread with egg wash and top with a second slice of bread.
Using the ravioli press, seal the edges of the bread together to create the pocket.
Repeat this step 5 more times.
Heat the canola oil in a medium skillet over medium heat.
Once oil is hot, place 2 pockets in skillet and cook until bread is brown on both sides (approximately 3-5 minutes).
Remove and place on a paper towel-lined plate.
Repeat this step 3 more times.
Sprinkle with cheese and serve hot with choice of ranch or Blue cheese dip.