Chicken pockets stuffed with vegetables and cheese

4 servings

75 minutes

Chicken pockets filled with vegetables and cheese are a refined dish of European cuisine that combines the tenderness of chicken meat with the rich flavor of aromatic vegetables and stretchy cheese. This variation of stuffed chicken breast originates from the tradition of baking meat products with filling, which helps retain juiciness and reveal depth of flavors. Crispy potatoes, sweet peppers, and fragrant herbs add zest to the filling, while a creamy sauce makes the dish even more tender and appetizing. Chicken pockets are perfect for both everyday dinners and festive gatherings. They are served hot with a crispy golden crust and pair wonderfully with fresh salads and light side dishes.

Energy value per serving

• Calories: 483.4
• Proteins: 55.2g
• Fats: 25.3g
• Carbohydrates: 9.3g

Ingredients

• Chicken breast fillet: 4 pc
• Potato: 1 pc
• Sweet pepper: 1 pc
• Green onions: 1 bunch
• Cheese: 100 g
• Garlic salt: to taste
• Seasoning for vegetables: to taste
• Vegetable oil: 2 tbsp
• Water: 100 ml
• Cream 23%: 100 ml

Cooking steps

1. Prepare the products.

2. Peel and wash the vegetables.

3. Wash the breasts, dry them, and cut them in half (but not all the way, just to open them).

   Required ingredients:

   • Chicken breast fillet: 4 pieces

4. Cut the pepper into small cubes.

   Required ingredients:

   • Sweet pepper: 1 piece

5. Chop the onion finely.

   Required ingredients:

   • Green onions: 1 bunch

6. Put the chopped vegetables in a bowl.

7. Grate the potato.

   Required ingredients:

   • Potato: 1 piece

8. Add potatoes to the bowl with onions and peppers. Add garlic salt (here with herbs).

   Required ingredients:

   • Potato: 1 piece
   • Garlic salt:  to taste

9. Also add seasoning for vegetables.

   Required ingredients:

   • Seasoning for vegetables:  to taste

10. Add vegetable oil.

    Required ingredients:

    • Vegetable oil: 2 tablespoons

11. Mix the vegetables thoroughly. The filling is ready.

12. Pound the opened chicken breast with a mallet or knife (as desired) and fill with stuffing.

    Required ingredients:

    • Chicken breast fillet: 4 pieces

13. Join the edges of the envelope.

14. Place the filled envelopes in a baking dish (add enough filling to close the envelope).

15. Place the remaining filling in the empty space in the mold, between the envelopes, and salt it.

    Required ingredients:

    • Garlic salt:  to taste

16. Take 0.5 cup of water.

    Required ingredients:

    • Water: 100 ml

17. Add cream (or any milk).

    Required ingredients:

    • Cream 23%: 100 ml

18. Pour the resulting mixture into the mold and spread it evenly.

19. Bake in the oven for 20-30 minutes at 180 degrees.

20. Take out the dish and carefully flip the envelopes.

21. Grate the cheese on a coarse grater.

    Required ingredients:

    • Cheese: 100 g

22. Sprinkle grated cheese on top of the inverted pockets.

    Required ingredients:

    • Cheese: 100 g

23. Put in the oven for another 15 minutes at 180 degrees.

24. Arrange the ready pockets in portions and serve at the table.