This is a wonderful dish - chicken pockets filled with delicious stuffing, are made very simply from chicken breasts, completely separated from the stone. They turn out to be rather original and a little intriguing, as inside the most various fillings usually hide. It can be mushrooms, vegetables, cheese and even fish.
Chicken pockets with mushrooms
Ingredients:
- chicken fillet - 2 pieces;
- egg - 2 pieces;
- fresh mushrooms - 500 g;
- cheese - 100 g;
- bread crumbs - 100 g;
- seasoning for chicken - to taste.
Preparation
So, in the chicken fillet we make a small cut. Mushrooms and onions shredded slices and wessed in vegetable oil. We fill the prepared stuffing in the chicken fillet and fix the edges using toothpicks. Next, the resulting "pockets" are dipped in a beaten egg, then in grated cheese, again in an egg, and then in a breading mixed with spices. Now send our dish for 30-40 minutes in the oven.
Chicken pockets with vegetable filling
Ingredients:
- chicken fillet - 5 pcs .;
- sun-dried tomatoes - 100 g;
- arugula - 100 g;
- Feta cheese - 200 g;
- lemon - 1 piece;
- salt, pepper - to taste;
- vegetable oil - for frying.
Preparation
First, let's prepare the filling: we chop the rucola, sun-dried tomatoes cut into pieces. Here we cut Feta cheese and squeeze out the lemon juice. All ingredients are thoroughly mixed.
Now we turn to the formation of "pockets". In each chicken breast we make a cut and fill it with stuffing. Then fix the edges with a toothpick and add salt to the meat. Next, pour the vegetable oil on the pan, reheat and fry 10 minutes before a ruddy crust, and then carefully turn the "pockets" on the other side. Cover the frying pan with a lid and fry the breasts for about 10 minutes. Ready meal slightly cool and cut into slices.
Chicken pockets with ham
Ingredients:
- chicken fillet - 6 pieces;
- cheese - 100 g;
- ham - 200 g;
- pickled cucumbers - 2 pcs .;
- egg - 2 pieces;
- bread crumbs - 100 g.
For sauce:
- sour cream - 200 ml;
- garlic - 2 cloves;
- greens, spices - to taste.
Preparation
Chicken my fillet, dry it, and then make a small incision, forming a pocket in it. We now prepare the filling: the ham and pickled cucumbers are cut into small cubes and mixed with cheese, chopped on a grater. Prepared fillets rubbed with salt and spices, and then tightly stuffed with cooked stuffing. Close the edges with a toothpick or skewers. Eggs are mixed with a pinch of salt and roll the resulting "pockets" first in this mixture, and then in breadcrumbs.
Fry the meat in a hot frying pan with vegetable oil added. When the meat lightly browns and turns golden, turn it over to the other side. Then gently remove the "pockets" from the frying pan and take out the skewers. We serve the ready dish with sour cream sauce . To do this, garlic is cleaned, squeezed through a press and mixed with sour cream and finely chopped greens. All mixed and put the sauce in a bowl!
Chicken pockets with prunes and raisins
Ingredients:
- bacon - 4 pieces;
- mustard - 2 tbsp. spoons;
- honey - 2 tsp;
- raisins - 40 g;
- prunes - 50 g;
- vegetable oil - 1 tbsp. a spoon;
- butter - 1 tbsp. a spoon;
- port wine - 2 tbsp. spoons;
- chicken breasts - 4 pcs .;
- apples - 4 pieces;
- sage - 4 pcs.
Preparation
Raisins with prunes are washed with hot water and soaked for 10 minutes in port. Apples shred by slices and fry them in a saucepan with hot oil, add the dried fruits along with the port and prepare for another 3 minutes on high heat.
Chicken breast is washed, sprinkled with salt and pepper. Sideways, we make a deep longitudinal incision to make a "pocket" and fill it with cooked fruit filling, adding one sage leaf.
We wrap the meat in bacon and fry in a frying pan for 2 minutes on each side. Mustard is mixed with honey. We smear this mixture of breast, put them into a baking dish and send them to the oven for 15 minutes.