PREPARATION
Heat olive oil in a large skillet over medium-high heat and cook onion about 3 minutes or until onion is tender, stirring occasionally. Add garlic and cook 1 minute. Add chicken and cook about 4 minutes, stirring frequently to break up pieces. Stir in tomatoes and next 5 ingredients and cook about 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Remove from heat; let cool.
Roll dough into 5-inch circles on a very lightly floured surface. Spoon 2 tablespoons of chicken mixture into centers. Evenly sprinkle with cheese. Fold each in half, pressing out air bubbles. Moisten edges with water and seal tightly with a fork.
Heat oil to 350°F in a deep medium skillet. Cook empanadas, a few at a time, about 3 minutes or until golden brown, turning once; drain on paper towels.
