Appetizer: Chicken Pot Pockets

Pockets are the new pies, spread the word.

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Pot Pockets

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1/2 cup fat free cream of celery soup
2 oz boneless, cooked chicken breast
10 oz frozen mixed vegetables, bite size
12 egg roll wrappers
1 oz cornstarch (1 tsp)

Instructions

1. Pre-heat oven to 350 °F (175 °C).

2. In a small dish, mix cornstarch thoroughly with 1 tsp. cold water. In a large bowl, combine cornstarch mixture with soup, and mix thoroughly.

3. Add vegetables and chicken, mix well, and then season to taste with salt and pepper, if you like. This is your filling. Set aside.

4. On a large dry surface, lay out three egg roll wrappers. Set out a small dish of water, dip your finger into it, and then run your finger along all of the wrapper edges - repeat as needed while preparing your pockets, as it will help keep them sealed.

5. Starting about 1/2" from the bottom, place 2 - 3 tablespoons of filling along the bottom half of each wrapper, leaving a 1/2" border on both sides. Salt and pepper to taste.

6. Fold the top half of each wrapper over, so that the top edge meets the bottom -the mixture should be completely encased with a 1/2" border on three sides. Dab each border with water, and fold each inward about 1/4" to lightly seal all sides. Press firmly along the borders with the prongs of a fork to seal completely.

7. Line a large baking pan with foil and/or spray with nonstick spray. Using a large spatula, carefully transfer the pockets to the baking pan. Repeat the entire process 3 more times, so that you have 12 pockets on the baking sheet. If needed, prepare and use an additional baking sheet.

8. Bake in the oven for 20 minutes. Allow to cool for 5 minutes before serving.

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