Pockets; chicken breast with cheese; Feta; and tomato sauce

“Pockets” of chicken breast with Feta cheese and tomato sauce

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• March 8
• Easter
• For diet (Diet is a set of rules for human consumption of food)
• For pregnant and lactating women

Ingredients

general information

Total production time

1 h

Active production time

45 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

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 with cling film and beat (not very thinly).
Place the breast in a bowl, season with freshly ground pepper, sprinkle with lemon juice and marinate for 20 minutes.

For the inside.
Mash the Feta cheese with a fork, add chopped basil, add a little pepper and stir (do not add salt, because the cheese is salty!).
Place the cooked 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 or vegetable oil in a frying pan 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 baking dish greased with oil.

Place the pan with “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 the bell pepper for 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 wine, but immediately add olives and continue cooking according to the recipe).

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

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

Place chicken breasts on a plate and pour tomato sauce over them.

Bon appetit!

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Chicken fillet “pockets” with inside

If you love chicken fillet dishes and don’t like or don’t have the ability to stand at the stove for a long time, then this recipe is specifically for you! The stuffed chicken breast comes out very juicy, fragrant and very tasty. Perfect for lunch, dinner or a special occasion!

Ingredients for “Chicken fillet “pockets” with inside”:

• Chicken fillet – 1 kg
• Tomato – 350 g
• Hard cheese – 150 g
• Green onion - 1 bunch.
• Sour cream - 3 tbsp. l.
• Salt - to taste
• Spices (Provencal herbs or dried basil) - 1 tsp.
• Vegetable oil - 1 tsp.

Nutritional and energy value:

Recipe for “Chicken fillet “pockets” with inside”:

1. For the inside: grate the cheese on a large grater, cut the tomatoes into cubes (cut one tomato into slices), chop the green onions.
Combine cheese, tomatoes, green onions, sour cream and salt to taste. Mix everything. 2. We make cuts in the form of pockets on the chicken fillet.
3. Grease a baking dish with vegetable oil and lay out the tomatoes cut into slices, lay the fillet on top.
Salt the fillet and sprinkle with herbs de Provence or dried basil. We fill the fillet pockets with the inside (we fill it with a “heap”, because the inside will settle during baking). 4. Place in a preheated oven at 180 degrees to bake for 40-45 minutes.

Our chicken breast with inside is ready!
Bon appetit and good mood everyone!

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7. Chicken pocket with cheese and herbs in the oven

Chicken pocket with cheese and herbs in the oven

A very simple and quick-to-make chicken fillet dish, which actually does not require any special cooking skills, just one piece of advice - be careful with a sharp knife.)

Set of goods for 2 servings:

Medium size chicken fillet - 2 pcs;

Dill, parsley - several sprigs;

Hard cheese - 100 g;

Salt, ground dark pepper, favorite spices for chicken9 if using - to taste;

Vegetable oil for greasing the mold - 10 g.

Recipe for making chicken pockets with cheese and herbs in the oven:

1. Take a medium-sized chicken fillet; if you have a very large fillet, then you should beat it a little beforehand and give it the flattest shape, this is so that it bakes faster. So, wash and dry chicken fillet, without skin and bones, with a cardboard napkin, place it flat on a cutting board, use a sharp knife to create a pocket-shaped cut in the center along the fibers of the meat, try to create a fairly deep and wide cut, but at the same time not destroy the integrity of the fillet itself, in other words, try not to cut through it completely. Although, even if you don’t manage to cut through completely even on the first test, don’t worry, secure all the places where the knife accidentally went beyond the required limits with toothpicks before putting it in the oven. Rub the chicken pocket prepared in this way inside and outside with salt, pepper and spices.
2. Finely chop the parsley and dill.
3. Cut a piece of cheese into two rectangular pieces, according to the number of servings.
4. Place greens and a piece of cheese in the chicken pocket, and seal the cut with toothpicks.
5. Grease a baking dish with vegetable oil, place the chicken pockets in the pan and place in a preheated oven to bake at 200 degrees for 35-45 minutes. If the tops of the chicken pockets are very brown, cover the dish with foil. During the baking process, it is good to baste the fillet with the juice that is released; you can also turn it over to the other side if the bottom is very browned.
6. Serve hot with your favorite side dish.

New Year's “pockets” of chicken breast with cheese and bacon

Making New Year's “pockets” from chicken breast with cheese and bacon.

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, create slits in the chicken breasts on the side (not all the way through) in the form of pockets.

STAGE 2

Lightly salt and pepper 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 a little 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

Let's fill the “pocket” with the inside. Secure the edges with toothpicks.

STAGE 6

Wrap the stuffed chicken breast in strips of bacon.

STAGE 7

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

STAGE 8

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