Jerk Chicken Pockets
Make Ahead Tip: Cover and refrigerate the filling (Steps 2 & 4) for up to 1 day. Let stand at room temperature while you roll out the dough.
Tip: If you don't have leftover chicken, you can quickly cook chicken by poaching it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 20 minutes, depending on size. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken.)
3 starch, 2 lean meat, 2 fat