This time my assignment was to turn 1 1/2 chicken breasts into dinner. I used my bread machine to make dough and came up with some really yummy hot pockets. I went into our root cellar and brought out several stalks of Brussels sprouts and steamed a huge pot full to go with dinner. For dessert, ice cream with hot fudge, bananas and whipped cream.

Hot Chicken Pockets

Bread dough:

1 Tbsp. yeast

1 1/2 tsp. salt

1/2 cup cornmeal

3 cups flour

1/3 cup olive oil

1 1/4 cups water

1 Tbsp. basil

1 Tbsp. Italian seasoning

Put in bread machine on dough cycle or knead by hand. Let rise.

Chicken filling:

1 1/2 chicken breasts

olive oil

1 pound shallots, cut up

several garlic cloves, minced

1 can green chiles

salt and pepper to taste

8 oz. cream cheese, cut in chunks

Cut chicken into bite-sized chunks. Saute in olive oil. Put in bowl. Saute shallots in leftover oil. Add garlic for last minute. Mix up in bowl with remaining ingredients. Set aside.

Cut dough into 8 pieces. Roll out into circles. Divide filling equally and put onto dough. Fold in half and seal with fork tines. Bake at 350* for 25 minutes. Eat.

Hot Fudge Sauce:

1 can sweetened condensed milk

4 squares unsweetened chocolate

1 Tbsp. coffee crystals

1 tsp. vanilla

Slowly heat milk and chocolate, stirring constantly. Turn off heat, add coffee and vanilla. Thin to desired consistency with milk or cream. Serve on ice cream with sliced bananas.