Stuffed Chicken Pockets with Vegetables and Cheese
Main Dishes | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
For this dish, you can use turkey breast and fill it with your favorite vegetables. If you don't have cream for the sauce, milk will work just fine. Add spices to taste, using those you prefer. The dish can be served on its own without side dishes, as the filling is quite hearty.
Ingredients
- Chicken fillet - 4 pieces
- Potato - 1 piece
- Orange Bell Peppers - 1 piece
- Scallions - 1 bunch
- Cheese Spread - 3.5 oz
- Pickled garlic - to taste
- Mushroom seasoning - to taste
- Vegetable Oil - 2 tablespoons
- Water - 3 fl oz
- Cream 22% - 3 fl oz
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel and wash the vegetables.
Step 3
Wash the breasts, pat dry, and cut them in half (not all the way through, just to open them up).
Step 4
Dice the bell pepper into small cubes.
Step 5
Chop the green onions finely.
Step 6
Place the chopped vegetables in a bowl.
Step 7
Grate the potato.
Step 8
Add the grated potato to the bowl with the onions and bell pepper. Add garlic salt (preferably with herbs).
Step 9
Also add the vegetable seasoning.
Step 10
Add the vegetable oil.
Step 11
Mix the vegetables thoroughly. The filling is ready.
Step 12
Flatten the opened breast with a mallet or knife (if desired) and place the filling inside.
Step 13
Seal the edges to form a pocket.
Step 14
Place the stuffed pockets in a baking dish (add enough filling so that you can close the pocket).
Step 15
Place any remaining filling in the empty spaces in the dish, between the pockets, and sprinkle with salt.
Step 16
Take 0.5 cup of water.
Step 17
Add the cream (or any milk).
Step 18
Pour the resulting mixture into the dish, spreading it evenly.
Step 19
Bake in the oven for 20–30 minutes at 356°F.
Step 20
Remove the dish and carefully turn the pockets over.
Step 21
Grate the cheese on a coarse grater.
Step 22
Sprinkle the turned pockets with grated cheese on top.
Step 23
Return to the oven for another 15 minutes at 356°F.
Step 24
Serve the finished pockets in portions.
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