A delicious dish - chicken fillet pockets. Chicken pockets Recipe for chicken pockets with cheese in the oven

Prepare the ingredients.

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

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

Cover the filling with the second edge of the chop.

Secure the edges with toothpicks.

Lightly salt and pepper the resulting “pocket” on the outside.
Heat olive oil in a frying pan vegetable oil, and lightly fry the crushed clove of garlic and peperoncino pepper (you don’t have to add pepper if you don’t want to add a slight spiciness to the dish).

Remove garlic and pepper from pan.
Place chicken pockets in well-heated garlic-pepper oil and fry for 2 minutes on each side until golden brown.

Transfer the fried “pockets” to a greased baking dish.

Place the mold with the “pockets” in an oven preheated to 180°C for 8 minutes and cook until done.

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

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

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

Cover the pan with the sauce and cook the sauce over low heat for 3-5 minutes.
If the sauce is too thick, you can dilute it a little with broth or water to the desired consistency and heat for another 1-2 minutes.
Remove the finished sauce from the heat, add chopped basil leaves and stir.

Pockets from chicken breast- a universal main dish to go with any side dish. They can be stuffed with different fillings, mix vegetables, add all kinds of greens, add any available cheese - hard or soft, richly salty like feta cheese or delicate, neutral mozzarella. The choice is great!

Often, stuffed fillets are pre-fried over high heat and only then finished in the oven. Today we offer an option only with baking, without excess fat. We also exclude pre-marinating - 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

1. We wash the chicken fillet and wipe it with napkins. We make one longitudinal cut in each piece. Then we draw the blade of a small knife from the inside along the sides, going deeper to the sides. The result should be a deep pocket, according to appearance resembling a boat.
   
2. Sprinkle each fillet with salt, ground pepper and oregano. Or we choose other spices/spices at our personal discretion.
3. Let's prepare the filling. Fresh tomatoes cut into small cubes and place in a work bowl.
   
4. Grate the cheese with coarse shavings and add to the tomatoes.
   
5. Cut the aromatic parsley as finely as possible and add it to the filling ingredients. Or we give preference to other greens - dill, fragrant basil, spicy cilantro, etc.
   
6. For juiciness, add sour cream. Lightly salt/pepper and mix the ingredients.
   
7. Fill the chicken breast pockets with the mixture. We tamp and distribute the filling evenly. Transfer the preparations to a baking dish. Place in the oven (preheated). Bake at 200 degrees for about 30 minutes.
   
8. Chicken breast pockets can be served hot from the heat, cooled or reheated in microwave oven. Add your favorite side dish and start the meal.
   

Bon appetit!

This wonderful dish is 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 the most interesting things are usually hidden inside. various fillings. 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 on 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 ready 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.

A wonderful recipe for the holiday table. The chicken breast turns out very juicy and tender with a delicious, aromatic, crispy crust.

You can use turkey breast instead of chicken breast.

Choose the filling 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 greens.
• French mustard.
• Freshly ground pepper.
• Vegetable oil.
• Salt.

STAGE 1

Wash and dry the chicken breast. Using a sharp knife, make cuts in the chicken breasts on the side (not all the way through) in the form of pockets.

STAGE 2

Sprinkle a little salt and pepper 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.

Finely chop the greens.

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

STAGE 5

Fill the “pocket” with filling. Secure the edges with toothpicks.

STAGE 6

Wrap the stuffed chicken breast in strips of bacon.

STAGE 7

On small quantity vegetable oil, lightly fry the pockets on both sides.

STAGE 8

Grease a baking dish with oil, lay out “pockets” of chicken breast, sprinkle with cheese and place in the oven. Bake at 180 degrees for 40-45 minutes.

BON APPETIT!

Did you buy chicken fillet and cheese? Let's make some chicken pockets with cheese! It doesn't take much time to prepare. This dish is good enough to serve at festive table, and for a regular dinner with the family. Fans of savory foods can add hot seasonings to the filling to suit their taste. Novice cooks will not go wrong if they choose this recipe and will easily amaze even the most demanding gourmets.

Ingredients:

1. Approximately 400 g skinless chicken breast
2. 100 g of any hard cheese
3. 50 grams of mayonnaise
4. A couple of garlic cloves (optional)
5. Any vegetable oil (odorless) for frying

Preparation:

• To fill the chicken pockets, cut the cheese into small cubes. You can grate it, but there is a risk that the cheese will start to leak out very quickly when frying.
• 
  Add mayonnaise and chopped garlic to the shredded cheese. If you want a spicier dish, season the cheese with red pepper or a mixture of hot spices. Mix the cheese, mayonnaise and spices thoroughly.
• 
  Now we will make pockets in the chicken fillet. To do this we need a thin, sharp knife. Thick edge We cut the fillet lengthwise, carefully, trying not to cut through.
• 
  Use a small spoon to fill the chicken pockets, distributing the filling evenly.
• To prevent the edges of the fillet from coming apart during frying and the filling from falling out, we secure the meat with toothpicks. If necessary, use two or three toothpicks - it is important to seal the edges well to prevent melted cheese from leaking out as much as possible.
• 
  Heat the oil in a frying pan. Place the fillet, add a little salt and pepper to taste, and fry for 5-7 minutes at maximum heat until golden brown on both sides.
• 
  If the cheese nevertheless begins to flow out, it’s okay. Just spoon the leaked cheese onto the meat and continue frying.
• 
  Chicken pockets with cheese can be served as an independent dish or garnished with vegetables, potatoes, pasta. And if the fillet is thoroughly cooled, it is very tasty to simply cut into slices and serve as an appetizer.