High-Protein Buffalo Chicken Hot Pockets by Nikita Fair

Ingredients

• 2 lbs Chicken breast
• 1 cup Frank's RedHot sauce
• 1/4 cup Butter, melted
• 1 tbsp Garlic powder
• 1 tsp Black pepper
• 1 tsp Salt
• 2 cups All-purpose flour
• 1/4 cup Plain Greek yogurt
• 1/4 cup Water
• 1/4 cup Shredded mozzarella cheese
• 2 tbsp Fresh chives, chopped
• 1 tbsp Olive oil or cooking spray

Instructions

1. Combine chicken breast, 1/2 cup Frank's RedHot sauce, 2 tbsp melted butter, garlic powder, salt, and pepper in a slow cooker. Cook on high for 2-3 hours, or until chicken is cooked through.
2. While chicken cooks, prepare the dough: In a large bowl, combine flour, Greek yogurt, and water. Mix with your hands until a shaggy, clumpy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Once the chicken is cooked, shred it using two forks. In a bowl, combine the shredded chicken with 1/2 cup Frank's RedHot sauce, 1 tbsp melted butter, mozzarella cheese, and chopped chives. Mix well.
5. Divide the dough into 10 equal pieces and shape each into a ball.
6. On a lightly floured surface, roll out each dough ball very thinly, about 6-8 inches in diameter.
7. Spoon about 2-3 tablespoons of the chicken filling onto one half of each dough circle, leaving a border.
8. Fold the other half of the dough over the filling and pinch the edges tightly to seal, creating a hot pocket shape. You can crimp with a fork for extra security.
9. Heat olive oil or cooking spray in a large non-stick skillet over medium-high heat.
10. Carefully place 1-2 hot pockets in the skillet and cook for 3-5 minutes per side, until golden brown and crispy.
11. Remove from skillet and let cool slightly before enjoying. These can be frozen and reheated.