Honey Mustard Chicken Pockets

Honey Mustard Chicken Pockets with Creamy Honey Mustard Dip 13 small chicken tenders (about 1.25 lbs) 3/4 cup Honey Mustard Dressing 1 tbsp Dijon mustard 2 garlic cloves salt pepper 1 tbsp vegetable oil 1/2 cup shredded Monterrey Jack ckeese (little more if you wish) Hand pies: 2 sheets of puff pastry 1 small egg salt Dip: 6 tbsp Honey Mustard Dressing 2 tbsp sour cream In a medium mixing bowl, combine Kraft Honey Mustard Anything Dressing, Dijon mustard, crushed garlic, salt and pepper. Mix well. Mix the chicken tenders into the marinade, make sure that all tenders are well coated. Let it sit for about 30 minutes. Preheat the oven to 400. Preheat the cooking pan over medium heat and add some oil. Add chicken tenders to the pan. Cook until all the tenders are fully done. Shred tenders with two forks. Mix in shredded chicken and shredded Monterrey Jack. Cut each sheet of pastry into 9 equal squares. Divide the chicken/cheese mixture between the pastry squares. Lightly rub the edges of the squares with water and pinch the edges together to form a triangle pocket. Repeat with all 18 pockets. Line a baking sheet with parchment paper and place chicken pockets about an inch apart. Whisk egg and a little bit of salt together and brush the pastries with egg mixture. Bake chicken pockets for about 13-15 minutes (until golden brown). Combine the dip ingredients together and serve with the pastries.