Monterey Chicken Pockets

Ingredients

• 0.3 cup biscuit and baking mix low-fat
• 0.5 teaspoon flour all-purpose
• 0.3 teaspoon garlic powder divided
• 0.5 tablespoon bell pepper green chopped
• 0.5 ounce monterrey jack cheese shredded reduced-fat
• 0.5 tablespoon onion chopped
• 1 Dash pepper 
• 1 ounce roasted chicken breast chopped
• 1 tablespoon skim milk 
• 0.5 tablespoon tomatoes finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
2. Add onion, green pepper, 1/8 teaspoon garlic powder, and pepper; saute until onion is tender.
3. Remove from heat; stir in chicken and tomato. Set aside.
4. Combine baking mix, remaining 1/8 teaspoon garlic powder, and milk in a small bowl, stirring well.
5. Sprinkle 1/2 teaspoon flour evenly over work surface. Turn dough out onto floured surface, and knead 4 or 5 times.
6. Divide dough in half; roll each portion into a 4-inch circle. Spoon chicken mixture evenly over half of each circle; sprinkle cheese evenly over each.
7. Brush edges of circles with water; fold circles in half, and seal. Coat with cooking spray; place on a baking sheet coated with cooking spray.
8. Bake at 350 for 10 to 12 minutes or until golden.
9. Serve immediately.