Chicken Tomato and Sweet Corn Pockets #RSC Recipe

Name: Chicken Tomato and Sweet Corn Pockets #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) phyllo dough, thawed; ¾ cup butter, melted; ¼ cup shallot, diced; ¼ cup red bell pepper, diced; 2 garlic cloves, minced; 1 cup cooked chicken breast, chopped; ½ cup corn; ½ cup Hidden Valley Original Ranch Dressing; ¼ cup parmesan cheese, grated; 1 tablespoon fresh lemon juice; 2 teaspoons garlic powder; ¾ cup asiago cheese, grated; 2 tablespoons basil, chopped

Servings: persons

1 (8 ounce) phyllo dough, thawed
¾ cup butter, melted
¼ cup shallot, diced
¼ cup red bell pepper, diced
2 garlic cloves, minced
1 cup cooked chicken breast, chopped
½ cup corn
½ cup Hidden Valley Original Ranch Dressing
¼ cup parmesan cheese, grated
1 tablespoon fresh lemon juice
2 teaspoons garlic powder
¾ cup asiago cheese, grated
2 tablespoons basil, chopped

1
In a large skillet over medium heat, saute onion, pepper and garlic until tender.
2
Add chicken, corn and tomatoes.
3
Cook 2 to 3 minutes longer.
4
Remove from heat.
5
In a small bowl, combine Hidden Valley Ranch dressing, grated parmesan, lemon juice and garlic powder.
6
Fold sauce into chicken, tomato and corn mixture.
7
Add 1/2 cup Asiago cheese and basil.
8
Unroll phyllo.
9
Remove single sheet and brush with butter.
10
Fold sheet in half.
11
Remove another sheet, brush with butter.
12
Fold in half and crisscross 1st sheet.
13
Repeat 1 move time, pivot remaining sheet as you layer.
14
Gently press into large 6 count muffin pan.
15
Repeat with remaining phyllo and butter.
16
Sprinkle remaining 1/4 cup Asiago cheese in bottom of muffin cups.
17
Fill muffins with tomato mixture and fold overhanging phyllo over top, brushing with butter after each fold.
18
(Brush tops of muffins with butter) Bake at 350 degrees for 30 to 35 minutes or until tops are golden brown.
19
Remove from oven and cool for about 10 minutes before removing from pan.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (8 ounce) phyllo dough, thawed, ¾ cup butter, melted, ¼ cup shallot, diced, ¼ cup red bell pepper, diced, and more.

Yes, Chicken Tomato and Sweet Corn Pockets #RSC falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Tomato and Sweet Corn Pockets #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions