Chicken and Feta Pockets
These savory hand pies are extra delicious dipped in a tangy cucumber-yogurt sauce
1⁄ of ( 8 oz.) cucumber, peeled, 2 grated, squeezed dry
1 ( 5.3 oz.) cont. nonfat plain Greek
yogurt
3⁄ cup crumbled feta cheese, 3 oz.
4
1 clove garlic, minced
1⁄ tsp. + 1⁄ tsp. pepper
8 4
1⁄ tsp. salt
8
1 Tbs. olive oil
1 small onion, chopped
1 lb. ground chicken
1 yellow pepper, cut into 3⁄4" pieces 1 Tbs. 25% less-sodium soy sauce 1 Tbs. chopped fresh oregano
1 (15 oz.) pkg. pizza dough, at room
temp., cut into 4 portions
In bowl, combine cucumber, yogurt,
1⁄ cup feta, garlic, 1⁄ tsp. pepper and salt.
4 8
In large nonstick skillet, heat oil over medium heat; add onion. Cook, stirring, until softened, 7– 8 min. Increase heat to high. Add chicken and yellow pepper; cook, stirring, until chicken is no longer pink and liquid has evaporated 5–7 min. Stir in soy sauce, oregano and remaining pepper; let cool. Stir in remaining feta.
On floured surface, roll out dough pieces to 7" rounds. Dividing evenly, spread meat mixture over half of each dough, leaving 1⁄ 2" border. Fold other side over filling. Press edges together to seal.
Coat grill pan with cooking spray; heat over medium heat. Working with 1–2 at a time, grill pockets, flipping once, until golden, 3– 4 min. per side. Using tongs, turn pockets on edge and hold until dough is cooked through, 1–2 min. Serve with yogurt sauce.
Servings: 4. Active time: 40 min. Total time: 1 hr. Calories: 560 Protein: 35g Fat: 19g (3g sat.) Chol.: 70mg Carbs.: 59g Sodium: 1,190mg Fiber: 3g Sugar: 10g