Chicken Spinach Pocket - cooking recipe

Ingredients

4 tablespoons Dijon mustard
6 tablespoons honey
1 boneless skinless chicken breast (uncooked)
5 tablespoons margarine (1-tablespoon for greasing pan)
1 cup white button mushrooms
5 ounces frozen spinach
1/2 cup water
1 tablespoon garlic (minced)
2 3/4 ounces Laughing Cow light swiss cheese (2 triangles)
1 (8 ounce) package crescent roll dough
1 cup mozzarella cheese

Preparation

In small bowl, whisk the Dijon mustard and honey together.
Dice up raw chicken breast into approximately 1 inch cubes.
In frying pan, melt 2 tablespoons margarine on high heat and add chicken breasts. Cook the chicken until cubes are mostly white and cooked through. Put aside for later use.
Chop up mushrooms into small pieces. Then place 2 more tbsps of margarine in frying pan and add the mushrooms. Cook mushrooms for about 6 minutes on medium heat.
Meanwhile, place the frozen spinach in a microwaveable bowl along with water. Cover the bowl and then microwave on high for 6 minutes.
Remove spinach from the bowl and drain. Then dry the spinach using paper towels to soak up moisture.
Afterwards, place the spinach in the frying pan with the mushrooms.
Add garlic, 5 tablespoons of the honey mustard mixture and the chicken into the frying pan. Cook ingredients while occasionally stirring for another 3-4 minutes. Put aside until ready.
Grease baking sheet and then spread 4 crescent triangle-cutouts out on baking sheet after breaking them up into triangles. You need two crescent triangles for each pocket.
Take the laughing cow cheese and spread it on the other four of the crescent triangles.
Take the remaining honey mustard mixture and spread evenly on each of the remaining crescent triangles.
Divide the filling from the pan amongst the four crescent triangles that you covered with the honey mustard mixture.
Sprinkle 1/4 cup of mozzarella cheese on top of the chicken filling.
Cover the chicken filling with the crescent triangle that has the laughing cow cheese on it.
Pinch the top and the bottom together to close the crescent dough.
Add a small hole in the top of the dough for a vent.
Bake for 13-14 minutes or until golden brown.