Directions
- 1Combine chicken breast with garlic salt, onion powder, canned chipotle peppers, and honey in a slow cooker and cook for 2 to 3 hours to make the chicken.
- 2In a blender, combine cottage cheese, light mayo, canned chipotle peppers, garlic salt, black pepper, honey, and fat-free milk to make the high protein chipotle sauce.
- 3Shred the cooked chicken.
- 4Add the chipotle sauce, mozzarella, center cut bacon, and chives to the shredded chicken and mix.
- 5For the dough, weigh out self-rising flour, Greek yogurt, garlic salt, and Italian seasoning.
- 6Mix the dough ingredients with your hands until a clumpy mixture forms.
- 7Knead the dough for a few minutes until it is smooth.
- 8Cut the dough into 10 equal pieces and shape them into balls.
- 9Roll out each dough ball until very thin.
- 10Add some chicken filling and mozzarella on top of each rolled-out dough piece.
- 11Pinch the edges of the dough together to form the hot pocket.
- 12Toast the hot pockets in a pan until golden brown.
- 13To freeze, wrap the hot pockets in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 1 month.
- 14To reheat, take out a frozen hot pocket, wrap it in a wet paper towel, and microwave it on a plate for 3-4 minutes.
- 15For a crispy finish after microwaving, toast in a pan or air fry for a few minutes.
Ingredients
- 500 g Self Rising Flour
- 520 g Greek Yogurt (0% Fat)
- 1 Tbsp Garlic Salt
- 8 g Italian Seasoning
- 1135 g Chicken Breast
- 1 Tbsp Garlic Salt
- 7 g Onion Powder
- 100 g Canned Chipotle Peppers
- 40 g Honey
- 392 g Fat Free Mozzarella
- 50 g Cooked Center Cut Bacon Slices
- 10 g Fresh Chives
- 450 g Cottage Cheese
- 30 g Light Mayo
- 50 g Canned Chipotle Peppers
- 7 g Garlic Salt
- 3 g Black Pepper
- 20 g Honey
- 120 g Fat Free Milk
Equipment
slow cookerblenderpanaluminum foilairtight freezer bagmicrowaveair fryer
Tips
- You can use rotisserie chicken.
- Knead the dough until smooth.
- For crispy hot pockets after reheating, toast in a pan or air fry for a few minutes.
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