KiraKiraPopPrincess26Alt Cooks: Venezuelan Cheesy Spinach and Chicken Empanadas

Pizza Rolls are so 2017. These Spinach and Chicken Empanadas are perfect for your next party.

Ingredients

 * 3 Tablespoons Goya Extra Virgin Olive Oil
 * 3 Pounds Boneless Skinless Chicken Breasts
 * 1/4 Cup Homemade or Store Bought Chimichurri Sauce
 * Salt and Pepper
 * 1 Box Green Giant Frozen Spinach, thawed
 * 1/2 Cup Cento Marinated Artichokes
 * 1/2 Cup Tuscan Heavy Cream
 * 1 Block Philadelphia Cream Cheese
 * 2 Teaspoons each Badia Onion and Garlic Powder
 * 3 Pepperidge Farm Pie Crust Sheets
 * 2 Cups Mozzarella Cheese (1 Tablespoon for each empanada)
 * 3 Eggs
 * 1 Tablespoon Water
 * 1/2 Stick Butter

For the Dipping Sauce


 * 1/2 Cup Hellmann's or Best Foods Real Mayonnaise
 * 1/4 Cup Heinz Tomato Ketchup
 * 1 Teaspoon Garlic Powder
 * Salt and Pepper

Directions

 * In a medium bowl, add the marinade into the chicken and season with salt and pepper.
 * In a medium pan, heat it with oil, then grill the chicken untill it's cooked.
 * Then in a large bowl, combine all of the ingredients.
 * In a baking sheet, make circles to make the empanadas.
 * Then, add 1 tablespoon of the filling and cheese for each empanada.
 * Seal the edges with egg wash and use a fork.
 * Add melted butter before it's nice and golden brown.
 * Preheat the oven to 350 Degrees for 25 minutes.
 * Let it cool for 10 minutes.
 * In a small bowl, add all the ingredients.
 * Serve and enjoy.