Chicken pockets. Delicious dish - chicken fillet pockets Chicken pockets with cheese

Great recipe for the holiday table. The chicken breast is very juicy and tender with a delicious fragrant, crispy crust.

Turkey breast can be used instead of chicken breast.

Choose the filling according to your taste. It can be mushrooms, ham, vegetables, prunes, canned pineapples or apricots.

Ingredients

Chicken breast-500g.
Hard cheese-150g (I have Russian).
Bacon-4 slices.
Walnuts-50g.
Garlic - 2 cloves (or to taste)
Parsley or any other herb.
French mustard.
Freshly ground pepper.
Vegetable oil.
Salt.

STAGE 1

Wash the chicken breast, dry it. Using a sharp knife in the chicken breasts, make cuts on the side (not completely) in the form of pockets.

STAGE 2

Salt and pepper a little on the outside. Lubricate the "pocket" with mustard. Let the breast marinate for 30 minutes.

STAGE 3

While the breast is marinating, prepare the filling:

Chop the nuts into small pieces.

STAGE 4

Grate the cheese on a medium grater. Leave some cheese for baking.

Peel the garlic and put it through a garlic press.

We chop the greens finely.

Put everything in a bowl, add nuts and mayonnaise. Let's mix.

STAGE 5

Fill the "pocket" with stuffing. Secure the edges with toothpicks.

STAGE 6

Wrap the stuffed chicken breast with bacon strips.

STAGE 7

On a small amount of vegetable oil, lightly fry the pockets on both sides.

STAGE 8

Lubricate the baking dish with oil, lay out the "pockets" of the chicken breast, sprinkle with cheese and put in the oven. Bake at 180 degrees for 40-45 minutes.

BON APPETIT!

Prepare the ingredients.

Wash chicken breast and pat dry.
Cut the breast crosswise into 2-3 parts.
Put the breast pieces in a bag or cover with cling film and beat off (not very thin).
Put the breast in a bowl, pepper with freshly ground pepper, sprinkle with lemon juice and leave to marinate for 20 minutes.

For fillings.
Mash "Feta" cheese with a fork, add chopped basil, pepper a little and mix (do not add salt, as the cheese is salty!).
Arrange prepared chops on a cutting board.
Place the basil feta filling on one side of the chop.

Cover the filling with the second edge of the chop.

Fasten the edges with toothpicks.

Lightly salt and pepper the resulting "pocket" on the outside.
In a frying pan, heat olive or vegetable oil, and fry a little crushed garlic clove and pepperoncino pepper (pepper can be omitted if you do not want to add a slight spice to the dish).

Remove garlic and pepper from skillet.
Put chicken "pockets" into well-heated garlic-pepper oil and fry for 2 minutes on each side until golden brown.

Transfer the fried "pockets" to a baking dish, greased with oil.

Put the form with "pockets" in the oven preheated to 180 ° C for 8 minutes and bring to readiness.

cook tomato sauce with olives.
Wash the bell pepper, cut in half, remove the seed box and cut into cubes.
Wash the tomatoes, remove the skin (by making cross-shaped incisions on the tomatoes and lowering them into boiling water).
Cut the tomatoes into cubes or chop in a blender into a puree mass.
Drain the liquid from the olives and cut into rings.
In the same pan, and in the same oil where the breasts were fried (if necessary, you can add a little more oil to the pan), fry the bell pepper for 3-4 minutes.

Add tomatoes, salt, pepper and simmer the tomato mass for 5 minutes over medium to high heat to evaporate excess liquid.
Pour in the wine and cook the sauce for 3-4 minutes so that the alcohol completely evaporates (if desired, you can not add wine, but immediately add olives and then cook according to the recipe).

Reduce heat to low and add chopped olives to tomato sauce.

Cover the pan with the sauce and cook the sauce over low heat for 3-5 minutes.
If the sauce is too thick, it can be slightly diluted with broth or water, to the desired consistency, and warmed up for another 1-2 minutes.
Remove sauce from heat, add chopped basil leaves and stir.

Chicken breast pockets are a versatile main course for any side dish. They can be stuffed with different fillings, mix vegetables, add all kinds of greens, introduce any available cheese - hard or soft, richly salty like cheese or tender, neutral mozzarella. The choice is great!

Often, stuffed fillet is pre-fried on the top fire and only then brought to readiness in the oven. Today we offer an option only with baking, without extra fat. We also exclude preliminary pickling - we quickly start the “pockets” with the prepared filling and immediately send it to the oven.

Ingredients:

chicken - 3 large fillets (about 800 g);
tomatoes - 150 g;
cheese - 70 g;
sour cream - 2-3 tbsp. spoons;
parsley or any greens - 3-4 sprigs;
salt, pepper - to taste;
oregano - 1 teaspoon.

Chicken breast pockets

We wash the chicken fillet, wipe it with napkins. In each piece we make one longitudinal incision. Then we draw with the blade of a small knife from the inside on the sides, delving into the sides. The result should be a deep pocket that looks like a boat.
Sprinkle each fillet with salt, ground pepper and oregano. Or choose other spices / spices at your own discretion.
Cooking the filling. Cut fresh tomatoes into small cubes, unload into a working bowl.
Grate the cheese with large chips, add to the tomatoes.
We cut fragrant parsley as small as possible, load it with the components of the filling. Or we prefer other greens - dill, fragrant basil, spicy cilantro, etc.
For juiciness, add sour cream. Lightly salt/pepper and mix the ingredients.
Fill the chicken breast pockets with the mixture. We tamp, distribute the filling evenly. We transfer the blanks into a baking dish. We send it to the oven (preheated). Bake at 200 degrees for about 30 minutes.
Chicken breast pockets can be served piping hot, chilled, or reheated in the microwave. Add your favorite side dish and start the meal.

Bon Appetit!

How are chicken fillet pockets made? In the article we will give a detailed answer to this question. To do this, consider different recipes for creating such a dish. After studying them, you can choose the most suitable option for yourself.

Recipe number 1: Pockets with cheese

Such a hearty and tasty dish is suitable for any meal (for example, for breakfast or lunch). Pockets prepared from chicken fillet with cheese can be safely served at the festive table. Complement the meat dish with a side dish, for example, mashed potatoes.

To cook chicken fillet pockets, you need to take:

2 cloves of garlic;
300 grams of chicken breast;
three tablespoons 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 with paper. Rinse greens, dry.
Then peel the garlic, crush it with the flat side of a knife and cut into pieces.
Cut the chicken breast in half, make a small incision in a thick place.
Put a piece of cheese and garlic into the cuts. Place chopped greens there.
Then secure with a toothpick. This must be done so that the cheese does not leak during heat treatment. Salt and pepper the top of the breast.
Now prepare everything for breading. To do this, pour crackers and flour into a plate. Then take a bowl, beat the egg in it. Then dip the chicken pieces into the flour. Then dip them in the egg. Then roll the pockets in breadcrumbs.
Fry in a skillet until golden brown.

8. Then transfer the products to a baking dish. Drizzle them with olive oil on top. Put greens and garlic in the form.

9. Bake the pockets for about 10-15 minutes. Serve with vegetables or any side dish of your choice.

Recipe number 2: Appetizing pockets with mushrooms

The process of preparing this delicious dish will not take you much time. Pockets from will be an excellent alternative to the usual cutlets. Also, such products diversify any table. The food is not only tasty, but also healthy, and also very fragrant.

For cooking you will need:

300 grams of champignons;
one tablespoon of oil (required for frying);
salt;
chicken breast (large);
three bulbs;
fifty grams of hard cheese.

Step by step cooking recipe

Wash the onions and mushrooms first. Then cut them up.
Rinse the breast under running water.
After that, cut the mushrooms into small pieces. Then fry them in a pan with vegetable oil. Be sure to salt.
Cut the chicken breast with a sharp knife into two equal parts (lengthwise).
In the thickest place, make an incision inward. Do everything carefully, try not to pierce the chicken breast through and through.
After that, fill the pockets with mushrooms. Secure the edges of the breast with toothpicks. Salt on top of the product. Then put a few pieces of hard cheese on each. When baked, these slices will melt, as a result, a beautiful crust will appear on the surface.
At the bottom of the form lay the onion, cut into rings.
Then lay the products on it.
Chicken fillet pockets in the oven are baked quite quickly. This process will take approximately half an hour. Products can be covered with foil on top.
Then serve the finished pockets hot. Eat with pleasure!

Recipe number 3: Unusual chicken pockets with cottage cheese

If you are puzzling over how else you can cook delicious chicken fillet pockets, then be sure to pay attention to this original recipe. The meat cooked on it is 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);
greens (fifty grams).

Preparing pockets

First, take all the ingredients out of the fridge and onto the table.
Preheat the oven to two hundred degrees.
Rinse greens under running water.
Remove skin from meat, wash and pat dry. Then remove the meat from the bone.
Then chop the greens. Mix it with curd.
Then cut the meat so that you get a kind of pockets. Then fill them with stuffing. Secure with a toothpick.
After that, cover the form with parchment. Put chicken fillet pockets on it. Bake in the oven for about half an hour. Periodically during the cooking process, pour over the products with the secreted juice and soy sauce.
Then cool the finished meat pockets, remove the toothpicks, cut them into slices before serving.

We offer to cook a tasty and tender dish from the beloved by many and win-win in all respects bird fillet. We pre-process chicken pockets with cheese - bread and fry until golden brown in a pan, and then bring to readiness in the oven.

Tender meat with abundant cheese filling and garlic turns out to be perfect - soft, juicy, fragrant and tasty! The dish is ideal for lunch or dinner, accompanied by mashed potatoes, pasta, cereals, vegetables and other side dishes.

Ingredients:

chicken fillet - 4 pcs.;
cheese - 80 g;
garlic - 1-2 teeth;
mayonnaise or sour cream - 2-3 tbsp. spoons;
breadcrumbs - about 50 g;
egg - 1 pc.;
salt, pepper - to taste;
vegetable oil (for frying) - 50-80 ml.

My fillet, dry, remove the film. We form a “pocket” in each piece - we draw the knife deep into it, trying not to cut through the chicken meat. Salt and pepper the resulting blanks inside and out.
Preparing the ingredients for the filling. Cheese cut into small plates. Mix mayonnaise or sour cream with garlic squeezed through a press.
Lubricate the fillet with garlic-mayonnaise mixture inside the “pocket”.
Stuff the chicken with cheese slices. We carefully pin the "pockets" with toothpicks so that the filling does not leak out during further heat treatment.
Shake the egg with a pinch of salt, combine the protein and yolk into a homogeneous mixture. Pour crackers into a separate container. Dip each fillet in the egg mixture, and then generously roll in the breadcrumbs.
Heat up a frying pan with vegetable oil. Fry the bird at high temperature on both sides until a confident golden crust appears.
Lay the fried fillet inside a heat-resistant form. We send it to a pre-heated oven with a temperature of 180 degrees. Bake until fully cooked for 10-20 minutes (depending on the size of the chicken meat).
Serve hot chicken breasts with cheese.