One of the ways I keep my week-night meal prep quick and easy is to pre-cook large amounts of chicken at once, divide it into meal size portions and put it away in the freezer. Most of the time, I keep the chicken unseasoned so it can be used in any type of recipe, but barbecue chicken and fajita chicken can be very versatile, so I do add batches of these into my rotation every so often.
These Barbecue Skillet Pockets are so easy and a were a great way to use the barbecue chicken from my freezer. Of course you can use any type of pre-cooked chicken, all you have to do is add a little barbecue sauce!
Here’s how to make the Skillet Pockets:
Chopped or shredded chicken
Canned biscuits (I used wal-mart brand biscuits which are kind of small – portion control, ha ha!)
Chopped red onion (optional)
Combine the chicken with a little barbecue sauce until the chicken is well coated with the sauce.
Use a rolling pin to flatten the biscuit into a circle.
Spoon a little chicken on to the middle of the circle, top with a bit more barbecue sauce, shredded cheese and optional red onions.
Fold the biscuit circles in half and seal the edges with your fingers.
Transfer to a lightly oiled frying pan heated to medium and cook about 3 to 4 minutes per side until golden brown and the biscuit is cooked through. (That is why it is helpful to roll the biscuit dough very flat.)
Serve and enjoy…
What are some of your favorite quick weeknight meals? I would love to hear from you!
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