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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

California Chicken Pockets Recipe

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This recipe for California Chicken Pockets is from The Mayden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cooked chicken
1 cup frozen broccoli, chopped, cooked and drained
1 avocado, peeled and diced
1/2 cup cooked rice
1/2 cup chopped tomato
1/2 cup mozzarella cheese, shredded
1 egg, hard boiled
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/4 teaspoon celery salt
4 pocket breads, halved
Directions:
Directions:
In a medium bowl, combine the chicken, broccoli, avocado, rice, tomatoes, cheese and egg.In a small bowl, stir together the mayo, mustard and celery seed. Pour over the mixture and toss to coat. Spoon approximately 1/2 cup of the mixture into each pocket bread half. Serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I got this recipe from Paradise Valley Hospital in San Diego. It was a specialty of their catering staff - Willie Hoomalu and Pat Fuson. This is also good with vegetarian Chick-ette in place of the chicken.

 

 

 

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