Stuffed with chicken, spinach, mozzarella, and fresh tomatoes, these delicious Mediterranean empanadas start with a shortcut--refrigerated pizza dough!
Preparation Time
35 mins
Cooking Time
20 mins
Total Time
55 mins
Calories
403 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bake in the preheated oven until golden brown, 12 to 15 minutes.
Step 3
Combine chicken strips, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon balsamic vinegar, oregano, salt, and pepper in a bowl. Let marinate for 30 minutes.
Step 4
Meanwhile, combine tomato and onion with remaining 1 tablespoon olive oil, 2 cloves garlic, and 1/4 teaspoon balsamic vinegar. Season with salt and pepper. Let marinate for 30 minutes.
Step 5
Cook chicken in a hot skillet until juices run clear, 5 to 8 minutes. Use 2 forks to shred the chicken in the skillet. Add lemon juice to finish cooking.
Step 6
Divide pizza dough into 6 sections. Roll each section into a 6-inch circle on a floured surface, working fresh basil into the dough as you roll.
Step 7
Layer spinach, chicken, mozzarella, and tomato mixture on one half of each circle. Fold over to cover the filling and press the curved edge to seal.
Step 8
Lightly coat a baking sheet with olive oil. Lightly brush the tops of the empanadas with olive oil and transfer to the baking sheet.
Ingredients
1 lemon, juiced
½ cup chopped onion
salt and ground black pepper to taste
1 bunch fresh spinach
½ teaspoon dried oregano
3 tablespoons olive oil, divided
1 cup chopped tomato
2 teaspoons extra-virgin olive oil
1 (16 ounce) package refrigerated pizza dough
8 leaves fresh basil, chopped
4 cloves garlic, chopped, divided
1 ½ skinless, boneless chicken breasts, cut into strips
