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Chicken-In-A-Corn Bread Pocket

Chicken-in-a-Corn Bread Pocket recipe image
This comforting dish combines the rustic charm of cornbread with a savory, saucy filling. Tender cooked chicken is tossed with sweet barbecue sauce, tangy pimientos, and sharp Swiss cheese, then encased in a soft, slightly sweet cornmeal dough. The result is a pillowy pocket that is golden brown on the outside and gooey on the inside. It makes for a fantastic weeknight dinner or a hearty potluck contribution. The combination of smoky BBQ flavors and mild cornbread creates a satisfying balance that appeals to both kids and adults.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 407.9
Description
This comforting dish combines the rustic charm of cornbread with a savory, saucy filling. Tender cooked chicken is tossed with sweet barbecue sauce, tangy pimientos, and sharp Swiss cheese, then encased in a soft, slightly sweet cornmeal dough. The result is a pillowy pocket that is golden brown on the outside and gooey on the inside. It makes for a fantastic weeknight dinner or a hearty potluck contribution. The combination of smoky BBQ flavors and mild cornbread creates a satisfying balance that appeals to both kids and adults.
Ingredients
  • 6 tablespoons Margarine
  • 1 cups Shredded Swiss cheese
Directions
  1. 1
    Melt 2 tablespoons of margarine in a skillet over medium heat.
  2. 2
    Add chopped green peppers and onion to the skillet and cook, stirring occasionally, until tender.
  3. 3
    Stir in the chopped cooked chicken, barbecue sauce, drained pimientos, and shredded Swiss cheese; cook until heated through and set aside.
  4. 4
    In a large bowl, combine 4 cups all-purpose flour, cornmeal, sugar, and fast-rise dry yeast.
  5. 5
    In a saucepan, heat water, milk, and the remaining margarine over low heat until hot to the touch (125-130&# 194;°F).
  6. 6
    Pour the warm liquid mixture into the dry ingredients and stir until a soft dough forms.
  7. 7
    Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, adding extra flour if needed.
  8. 8
    Divide the dough in half and roll each piece into a 12-inch circle on a greased baking sheet.
  9. 9
    Spread half of the chicken mixture over one half of each circle, leaving a small border.
  10. 10
    Fold the dough over the filling to form semi-circles and press edges together with fork tines to seal.
  11. 11
    Place a large shallow pan filled with boiling water on the counter and place the baking sheet over it to create a warm, humid environment.
  12. 12
    Let the dough rise for 15 minutes until puffy.
  13. 13
    Slit the top of each loaf slightly and brush with peanut oil.
  14. 14
    Bake at 400ðF (204ðC) for 25 to 30 minutes, or until golden brown.
  15. 15
    Serve warm and refrigerate leftovers, reheating before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 407.9kcal
% Daily Value *
Total Fat 24.9g39%
Saturated Fat 7.3g37%
Cholesterol 106.8mg36%
Sodium 256.2mg11%
Total Carbohydrate 6.6g3%
Dietary Fiber 1.9g8%
Sugars 3.1g
Protein 33.4g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornbread, chicken, bbq, swiss cheese, pocket, rolls, yeast, comfort food, american cuisine, potluck, stuffed bread, barbecue, cornmeal, homemade, dinner, pimientos, hearty, easy recipe, family meal, warm bread
Read it online: https://www.chefs-mate.com/recipe/chicken-in-a-corn-bread-pocket/