This wonderful dish - chicken pockets filled with delicious filling, are made very simply from chicken breasts, completely separated from the bone. They turn out to be quite original and a little intriguing, since a variety of fillings are usually hidden inside. It could be mushrooms, vegetables, cheese and even fish.
Chicken pockets with mushrooms
Ingredients:
- chicken fillet – 2 pcs.;
- egg – 2 pcs.;
- fresh mushrooms – 500 g;
- cheese – 100 g;
- breadcrumbs – 100 g;
- seasoning for chicken - to taste.
Preparation
So, we make a small cut in the chicken fillet. Chop the mushrooms and onions into slices and sauté in vegetable oil. Place the finished filling into the chicken fillet and secure the edges using toothpicks. Next, dip the resulting “pockets” into a beaten egg, then into grated cheese, again into the egg, and then into breading mixed with spices. Now put our dish in the oven for 30-40 minutes.
Chicken pockets stuffed with vegetables
Ingredients:
- chicken fillet – 5 pcs.;
- sun-dried tomatoes – 100 g;
- arugula – 100 g;
- Feta cheese – 200 g;
- lemon – 1 pc.;
- salt, pepper - to taste;
- vegetable oil - for frying.
Preparation
First, let's prepare the filling: chop the arugula and cut it into pieces. Crumble Feta cheese here and squeeze in lemon juice. Mix all ingredients thoroughly.
Now we move on to the formation of “pockets”. Make a slit in each chicken breast and fill it with filling. Then we secure the edges with a toothpick and add a little salt to the meat. Next, pour vegetable oil into the frying pan, heat and fry for 10 minutes until golden brown, and then carefully turn the “pockets” over to the other side. Cover the pan with a lid and fry the breasts for about 10 minutes. Cool the finished dish a little and cut into slices.
Chicken pockets with ham
Ingredients:
- chicken fillet – 6 pcs.;
- cheese – 100 g;
- ham – 200 g;
- pickled cucumbers – 2 pcs.;
- egg – 2 pcs.;
- breadcrumbs – 100 g.
For the sauce:
- sour cream – 200 ml;
- garlic – 2 cloves;
- herbs, spices - to taste.
Preparation
Wash the chicken fillet, dry it, and then make a small cut, forming a pocket in it. Now prepare the filling: chop the ham and pickles into small cubes and mix with grated cheese. Rub the prepared fillets with salt and spices, and then stuff them tightly with the prepared filling. Seal the edges with a toothpick or skewer. Mix the eggs with a pinch of salt and roll the resulting “pockets” first in this mixture and then in breading.
Fry the meat in a hot frying pan with the addition of vegetable oil. When the meat is lightly browned and golden in color, turn it over to the other side. Then carefully remove the “pockets” from the pan and remove the skewers. Serve the finished dish with. To do this, peel the garlic, squeeze it through a press and mix with sour cream and finely chopped herbs. Mix everything and transfer the sauce into a bowl!
Chicken pockets with prunes and raisins
Ingredients:
Preparation
Wash the raisins and prunes with hot water and soak for 10 minutes in port wine. Chop the apples into slices and fry them in a saucepan in hot oil, add dried fruits along with port wine and cook over high heat for another 3 minutes.
Wash the chicken breasts and sprinkle with salt and pepper. We make a deep longitudinal cut on the side to create a “pocket” and fill it with the prepared fruit filling, adding one sage leaf at a time.
Wrap the meat in bacon and fry in a frying pan for 2 minutes on each side. Mix mustard with honey. Coat the breasts with this mixture, transfer them to a baking dish and place in the oven for 15 minutes.
I offer this option for preparing chicken for your consideration. Chicken breast itself is a little dry when cooked. But cooked in this way it turned out very juicy, rosy and appetizing.
For the filling of chicken fillet, any product is suitable and there can be a lot of options, but you need to flavor the filling with something. Mayonnaise, sour cream or grated cheese. In this recipe I will give the simplest option, the ingredients for which virtually any housewife can find.
To prepare, I took two medium-sized homemade pickled cucumbers, 2 tbsp. l. mayonnaise, skinless chicken breast fillet, 1 - 2 tbsp. spoons of vegetable oil. Homemade cucumbers are completely replaceable with store-bought gherkins.
Preparing stuffed chicken pockets
Divide the chicken fillet into layers approximately 1 cm thick with a sharp knife. Beat each layer of chicken fillet well with a meat mallet or the blunt end of a knife. This procedure must be carried out on both sides.
Quickly fry the chicken pockets with filling in a well-heated frying pan in vegetable oil on both sides until golden brown. And, immediately serve hot. Potatoes in any form, rice or pasta are suitable as a side dish. You can also serve it with vegetable salad.
This is how they turned out to me: appetizing, rosy and juicy.
Try it too.
Simple, delicious!!!
Here are some more
chicken fillet filling options:
— Grated horseradish 1 teaspoon, thick sour cream 1 tbsp. spoon, mayonnaise 1 tbsp. spoon. Horseradish can be replaced with ready-made table or Russian mustard, salt on the tip of a knife. Mustard can be added to any filling. It adds a spicy kick and softens the meat during cooking.
— Salted forest mushrooms (milk mushrooms, volushki) 3 – 4 tbsp. spoons, sour cream 2 tbsp. spoons. If the mushrooms are very salty, they must be soaked, drained or squeezed, mashed with a fork or cut with a knife. Can be ground in a blender. Add sour cream, mix.
— Instead of salted ones, you can take any pickled mushrooms and add mayonnaise.
— Chop green onions and season with sour cream. Add salt. You can add other greens to the onion.
— Puree the boiled potatoes in a blender, add spices, salt and mayonnaise.
-Grated hard cheese Poshekhonsky, Russian, Gouda. You can add a little chopped herbs, parsley or dill, basil. Add a spoonful of mayonnaise and mix.
— Grate the carrots, finely chop the onion and sauté in vegetable oil until almost done. You need very little oil so that the vegetables are fried, but do not boil in the oil. Salt, pepper, add chopped garlic, a tablespoon of mayonnaise. Mix everything.
-cut fresh champignons, sauté with onions, salt, season with sour cream or mayonnaise. You can use any fresh mushrooms suitable for frying.
In fact, you can experiment with fillings as much as you like. Here the flight of imagination is unlimited.
How are chicken pockets made? In this article we will give a detailed answer to this question. To do this, let's look at different recipes for creating such a dish. After studying them, you can choose the most suitable option for yourself.
Recipe No. 1: Pockets with cheese
This hearty and tasty dish is suitable for any meal (for example, breakfast or lunch). Pockets with cheese prepared from chicken fillet can be safely served at the holiday table. A side dish such as mashed potatoes will complement the meat dish.
To prepare chicken fillet pockets, you need to take:
- 2 cloves of garlic;
- 300 grams of chicken breast;
- three tablespoons each of flour and breadcrumbs;
- 1 egg;
- salt;
- 100 grams of hard cheese;
- spices to taste;
- vegetable oil (required for frying, about two hundred 200 ml);
- olive oil (about 15 ml);
- pepper;
- half a bunch of greens.
Cooking steps
- First prepare all the components. Wash the breast, dip it in paper. Rinse the greens and dry.
- Then peel the garlic, crush it with the flat side of the knife and cut it into pieces.
- Cut the chicken breast in half and make a small cut in the thick part.
- Place a piece of cheese and garlic into the slits. Place the chopped herbs there.
- After this, secure the product with a toothpick. This must be done so that the cheese does not leak out during heat treatment. Top the breast with salt and pepper.
- Now prepare everything for breading. To do this, pour crackers and flour into a plate. Then take a bowl and beat the egg in it. Then dip the chicken pieces in flour. Then dip them in the egg. Then roll the pockets in breadcrumbs.
- Fry in a frying pan until golden brown.
8. Then transfer the products into a baking dish. Drizzle olive oil on top. Place the herbs and garlic in the pan.
9. Bake the pockets for about 10-15 minutes. Serve with vegetables or any side dish of your choice.
Recipe No. 2: Appetizing pockets with mushrooms
The process of preparing this delicious dish will not take you much time. Pockets made from will be an excellent alternative to the usual cutlets. Also, such products add variety to any table. The food turns out not only tasty, but also healthy, and also very aromatic.
For cooking you will need:
- 300 grams of champignons;
- one tablespoon of oil (required for frying);
- salt;
- chicken breast (large);
- three onions;
- fifty grams of hard cheese.
Step-by-step cooking recipe
- First, wash the onions and mushrooms. Then cut them.
- Rinse the breast under running water.
- After this, cut the mushrooms into small pieces. Then fry them in a frying pan with vegetable oil. Be sure to add salt.
- Cut the chicken breast into two equal parts (lengthwise) with a sharp knife.
- At the thickest point, make an incision inward. Do everything carefully, try not to pierce the chicken breast all the way through.
- After this, fill the pockets with mushrooms. Secure the edges of the breast with toothpicks. Salt the top of the product. Then place a few pieces of hard cheese on each one. When baked, these slices will melt, resulting in a beautiful crust on the surface.
- Place onion, cut into rings, on the bottom of the pan.
- Then place the products on it.
- Chicken fillet pockets bake quite quickly in the oven. This process will take approximately half an hour. The products can be covered with foil on top.
- Then serve the finished pockets hot. Eat with pleasure!
Recipe No. 3: Unusual chicken pockets with cottage cheese
If you are wondering how else you can prepare delicious chicken fillet pockets, then be sure to pay attention to this original recipe. The meat prepared using it turns out tasty, healthy and juicy. This dish is recommended to be served with fresh vegetable salads.
To prepare it you will need:
- 600 grams of chicken breast;
- soy sauce (30-40 ml);
- one and a half teaspoons of lemon juice;
- 100 grams of cottage cheese (medium fat content);
- greens (fifty grams).
Preparing the pockets
- To begin, take all the ingredients out of the refrigerator and onto the table.
- Preheat the oven to two hundred degrees.
- Rinse the greens under running water.
- Remove the skin from the meat, wash and dry. Then remove the meat from the bone.
- Then chop the greens. Mix it with cottage cheese.
- Then cut the meat so that you get some kind of pockets. Then fill them with filling. Secure with a toothpick.
- After this, cover the pan with parchment. Place chicken fillet pockets on it. Bake in the oven for about half an hour. Periodically, during cooking, baste the products with the released juice and soy sauce.
- Then cool the finished meat pockets, remove the toothpicks, and cut them into slices before serving.
Chicken breast is a dietary and healthy meat. Many people don’t particularly like it, since there is a high probability of drying out the breast when frying. Personally, I like to cook it exclusively in a frying pan, and since this is not the first time I’ve cooked it, it almost always turns out juicy. You can diversify its taste as you wish. Today I propose to cook chicken pockets. Easy and simple, with a surprise inside.
Total cooking time – 35 minutes
Active cooking time – 20 minutes
Cost – $3.5
Calorie content per 100 g – 130 kcal
Number of servings – 3 servings
How to cook stuffed chicken pockets
Ingredients:
Chicken breast – 3 halves
Tomato – 1 piece(fresh)
Tomato – 60-70 grams(dried)
Hard cheese – 40 grams
Black pepper - to taste
Basil – 1-2 tablespoons
Salt - to taste
Spices – 1 teaspoon(for chicken)
Vegetable oil– for frying
Sun-dried tomatoes in oil (mine are homemade, with herbs and garlic). The oil must be allowed to drain and then you will get the weight that I indicated.
Basil is preferably fresh. If you replace it with dried, then take about 1 teaspoon.
Spices for chicken - I have “Provencal herbs”, a purchased mill. Can be replaced with a mixture of dry ones: basil, thyme, oregano.
Preparation:
Make a longitudinal cut at the breast, deep inside. 
Let's prepare the filling. To do this, chop some tomatoes into large pieces, grate the cheese, and chop the basil. Place everything in a bowl and mix. 
Salt and pepper the breasts on both sides and sprinkle with Provencal herbs. Fill our pocket with stuffing. 
Clip off the edges with a toothpick. 
How to further prepare chicken pockets is your choice. If you make a lot, you can cook it in the oven at 180 degrees for 25-30 minutes. About 5 minutes before the end, you can sprinkle grated cheese on top for a more tasty and beautiful crust.
Personally, I cook in a frying pan. I believe that this method gives the juiciest breast. Place the breast in a hot frying pan with a small amount of vegetable oil, frying on both sides for a couple of minutes. Turn the heat to low and cover with a lid. After about three minutes, turn over and fry for a couple more minutes under the lid. Of course, the time depends on the thickness of the breast. But as soon as it is overexposed, it immediately becomes dry. Serve immediately, for example, with rice (with butter) and fried vegetables. I have a tomato (cherry is much tastier now), lightly sprinkled with seasonings. Fried zucchini slices are also very good, but I didn’t have them on hand. If you like sauces, then any creamy one will be good here.
To keep the chicken pockets juicy, periodically baste them with the resulting juice while cooking.
For extraordinary flavor, soak the breasts in a little citrus juice (orange, lime, lemon).
Chicken breasts are dietary meat; they can be consumed even if you have hepatitis.
Chicken protein contains 92% of the amino acids necessary for humans.
Chicken dishes began to be prepared in ancient Egypt. Original and juicy “chicken pockets” are not only tasty, but also healthy, they can be served as an independent dish, and vegetable stew or vegetable stew is suitable as a side dish. Many diets suggest replacing beef, pork, and lamb with chicken meat, because it is easily absorbed by the body and contains the amino acids and vitamins necessary for the body.
To prepare tasty chicken, young chickens, well-fed, but not too large carcasses, since they are usually injected with antibiotics, and the fat content in the bird is too high. How to cook chicken pockets correctly, many housewives ask, the answer is simple, like the cooking process itself. To prevent the filling from burning and leaking, make a deep cut in the meat, but then make sure that the knife does not pierce the bird right through, as the juice and filling may leak out and the dish will turn out dry.
The recipe for cooking chicken breasts will be useful not only for a quick and tasty dinner, but also suitable for any holiday, just like Italian lasagna with minced meat is a recipe for tasty and nutritious food. For guests, you can serve mashed potatoes or ratatouille (vegetable stew) as a side dish. Here's this piece.
Chicken pockets filled with cream and herbs will turn out to be a truly unusual and delicate dish. If you want to make the dish more colorful, add some sautéed carrots to the creamy sauce, which will enrich the color and add a sweet taste to the chicken.
If you're tired of monotonous poultry dishes, and the breasts turn out dry and rubbery, don't be discouraged; after preparing the chicken according to the given recipe, you and your loved ones will certainly want more.
Chicken is a very healthy product that nutritionists and doctors advise to eat. Do chicken breasts look like dry meat to you? Try making pockets out of them that the whole family will be delighted with.
Chicken Pocket Recipe
To prepare you will need (based on 4 servings):
- 8 thinly sliced cheese (40-50% fat);
- 250 ml. cream (20% fat);
- 1 large tomato;
- 4 chicken breasts;
- 50 ml. olive oil;
- a mixture of peppers to taste.
Preparation:
- Rinse the chicken breasts, cut the meat deep, starting from the thin edge and going up to the thick one (so that you get pockets).
- Rub the breasts with olive oil and pepper.
- Wash the tomato and cut into 8 slices.
- Place tomato slices and cheese (2 per breast) into the chicken pockets.
- Place the finished breast in a baking dish.
- Mix the cream with chicken seasoning and pour the mixture into the chicken pockets.
- Bake the chicken in a preheated oven at 200°C for 40 minutes until golden brown.
A light dinner is ready.
Total cooking time: 60 minutes
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