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Chicken Corn Bread Pockets
MyCookbook Recipe Database
MyCookbook Member: glitterdee
Recipe Category: Poultry
Recipe Preparation Level: moderate
6 tbsps Butter
1 1/2 cups green pepper, chopped
1 onion, chopped
3 cups cooked chicken, chopped
3/4 cup barbecue sauce
4-oz jar sliced pimientos, drained
1 cup Cheddar cheese, grated
4 1/2 cups flour
3/4 cup cornmeal
2 tbsps sugar
2 pkgs dry yeast
1 cup water
1/2 cup milk
In a skillet over medium, melt 2 tbls butter. Add green pepper and onion. Cook, stir til done.
Mix in chicken, barbecue sauce, pimientos and cheese and set aside. In a large bowl, mix 3 1/2 cups flour, cornmeal, sugar and yeast. In a pan, over low, heat water, milk and remaining butter til hot to the touch. Stir into dry ingredients.
On floured surface, knead til smooth adding extra flour as needed. Divide in half. Stretch each piece into a 12-inch circle. Place on a large greased cookie sheet. Spread half the chicken over half of each circle. Fold dough over to form semi-circles.
Press edges together with fork tines; cover. Place large shallow pan on counter and half-fill it with boiling water. Place damp towel over pan. Let rise.
Slit top of each loaf. Brush with oil. Bake at 400F for 25 to 30 minutes. Can freeze.
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