Ingredients for Making Chicken Pockets
- Chicken (medium-sized fresh breasts) 6 pieces
- Mushrooms (fresh champignons) 300 grams
- Hard cheese ("Gouda" or "Salami") 100 grams
- Butter (for frying mushrooms) 2 tablespoons
- Vegetable oil (for frying fillets) as needed
- Salt to taste
- Ground black pepper to taste
- Chicken seasoning to taste
- Main ingredients: Chicken, Mushrooms, Cheese, Butter
- Serving 6 servings
- World Cuisine
Kitchen knife - 3 pieces, Cutting board - 3 pieces, Kitchen scale, Small pan, Large pan with a lid, Kitchen spatula, Bowl, Toothpicks - 10-12 pieces or as many as needed, Plate
Cooking chicken pockets:
Step 1: prepare the mushrooms.
First of all, using a sharp kitchen knife, remove the root of each mushroom and wash the mushrooms under a stream of cold running water. Then we dry them with paper kitchen towels, put them on a cutting board and chop them with layers up to 6-7 millimeters thick.
Step 2: fry the mushrooms.
Next, put on a medium heat a small frying pan and put a piece of butter in it. When it melts and warms up, we send mushroom slices there. First, the juice comes out of the mushrooms and they are slightly stewed, and after all the liquid has evaporated, they will begin to fry. Therefore, we do not move far from the stove, intensively stir the mushrooms with a spatula and cook them for 10-12 minutes until golden brown. As soon as they are browned, transfer the champignons into a small bowl and begin preparing the remaining products.
Step 3: prepare the chicken fillet and cheese.
Wash and dry the chicken. We spread it on a clean cutting board, and in turn we clean it of veins, films and sternum, if any. After that, we take one fillet in the palm of our hands and with the knife edge we make either longitudinal or a small deep incision in the meat, trying not to pierce the breast through. As a result, you should get a deep pocket, in the same way we make others until the fillet ends.
Then we remove the packaging from the cheese and on a clean cutting board we cut it into layers or small slices up to 5-6 millimeters thick.
Step 4: stuff the chicken fillet.
Now fill the pockets first with cheese and then with mushrooms. Next, we chop open the edges of each filet with toothpicks so that there are no cracks.
After that, rub them on all sides with salt, black pepper, sprinkle with chicken seasoning and proceed to the next step.
Step 5: bring the dish to full readiness.
We put a large frying pan on a medium fire and pour vegetable oil into it. Its quantity is determined by taste, some like less, while others are more fatty dishes. A few minutes later, when the oil is very hot, we lower the formed pockets there and brown them until golden brown on both sides 2 minutes each.
After that, reduce the fire to a small level, cover the pan and fry the chicken yet 3-4 minutes. Then turn the pockets on the other side and cook them again under cover as much time. It is not worth it to overdo the chicken breast in hot oil, this makes it too dry. As soon as it is steamed, immediately spread the fragrant dish in portions on plates, remove the toothpicks and serve to the table with your favorite side dish.
Step 6: serve the chicken pockets.
Chicken pockets served hot as a second main course. They are served with sauces, fresh bread or other tasty side dishes, such as mashed potatoes, lettuce, pasta, boiled or steamed rice, as well as stewed, baked or fried vegetables. Enjoy it!
Enjoy your meal!
- chicken fillet can be seasoned with any spices that are used during the preparation of dishes from poultry or meat;
- very often chicken breasts are marinated in spices, onions, milk or kefir and only after that they are dried, stuffed and brought to full readiness;
- the filling for pockets can be anything from a regular cheese mixture to stewed vegetables, feta cheese, herbs, ham and many other tasty foods;
- if desired, the formed pockets can be laid out in a heat-resistant or non-stick baking dish and sent to the oven preheated to 180 degrees Celsius for 25-30 minutes. During this time, the dish will reach full readiness.