Chicken Parmesan Pockets

Katie:  I’ve thought about making calzones, but have been intimidated by the amount of prep work required just to prepare the pizza dough.  So when I spotted this recipe for Chicken Parmesan Wraps from Can You Stay for Dinner?, I was excited at the possibility of a quicker version of calzones.  Rather than using homemade or even store-bought pizza dough, Andie used egg roll wrappers.  Great idea!

I prepared the pockets as written, except I cooked the chicken breasts in a panini grill.  I made a few adjustments to the marinara sauce, including adding balsamic vinegar, which really enhanced the flavor.  The sauce took a little while to simmer, but otherwise these were pretty simple to prepare.  The pockets were crispy and tasted great with the flavorful marinara sauce.  These would probably be great with other fillings too, like mushrooms or ricotta cheese.  Now I just need to decide what to make with the leftover egg roll wrappers!

Chicken Parmesan Pockets (slightly adapted from Can You Stay for Dinner?)

makes 6

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3-4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon dried Italian herbs
  • 1 tablespoon sugar
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 8 oz boneless, skinless chicken breast
  • 6 egg roll wrappers (each 7 inches squared)
  • 1 cup baby spinach leaves
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon olive oil

Sauce:

Heat a large pot over medium heat. Add one tablespoon olive oil.  Add the onion and garlic and saute, stirred frequently, for about 5 minutes, until lightly browned.  Lower the heat if necessary to prevent the onion and garlic from burning.

Add the crushed tomatoes and tomato paste and stir until the mixture is smooth. Add the remaining sauce ingredients (Italian herbs through balsamic vinegar), stir, and bring the mixture to a simmer.  Lower the heat to the lowest setting, cover and simmer for 30 minutes, stirring occasionally so that the bottom does not burn.

Chicken Parmesan Pockets:

Cook the chicken in a panini press or pan until lightly brown and thoroughly cooked.  Let cool, and then shred with two forks (or your fingers), pulling against the grain of the meat.  Mix the shredded chicken with one cup of the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F.  Cover a cooking sheet with parchment paper.  Lay the egg roll wrappers on a clean work surface.  Layer each with a few leaves of spinach, then the chicken mixture, and top with the cheeses.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling and forming a triangle, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on the baking sheet without touching each other, brush lightly with the remaining tablespoon olive oil, and bake for about 12 minutes, or until the edges begin to turn golden brown. Serve with warmed marinara sauce for dipping.

3 responses to “Chicken Parmesan Pockets

  1. Really good! I especially liked the sauce on top of the wrap.

  2. This was really great! I loved the flavors!

  3. Wow, they look really good!

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