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Homemade dinner
Chicken pockets with cheese

Chicken Pockets with Cheese

This dish isn't just delicious — it also comes together very fast. These pockets take little time and effort. You don't even have to sear the meat first, though then the chicken will release a lot of juice. Searing over high heat quickly seals the outer layer of meat, so it barely loses moisture during the rest of the cooking and won't dry out. The pockets stay juicy inside. You can serve them with any side — potatoes, rice, pasta, buckwheat. They're especially good with a fresh vegetable salad.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken fillet (3 pcs.)

800

Vegetable oil

Ground black pepper

Salt

Hard cheese

Garlic

Sour cream

Salt (pinch)

Breadcrumbs

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 21 g

Fats 24 % 8 g

Carbohydrates 12 % 4 g

174 kcal

GI: 25 / 0 / 75

Cooking method

Step 1:

Gather the ingredients. For chicken pockets with cheese you'll need: chicken breast (preferably the larger ones), vegetable oil for frying, ground black pepper, and salt.
Step 2:

Wash the chicken breasts and pat them dry with paper towels. I also trim off any bits of fat and the membrane covering the meat. Cut each breast lengthwise, but not all the way through — be careful not to cut clear through, so the filling won't leak out — and open it like a book.
Step 3:

Season the chicken with salt and pepper, inside and out.
Step 4:

The filling. For it you'll need cheese, full-fat sour cream (20% or higher), and garlic.
Step 5:

Cut the cheese into medium slices.
Step 6:

Press the garlic through a garlic press. Stir it into the sour cream.
Step 7:

Spread the garlicky sour cream inside the chicken "pockets."
Step 8:

Lay the cheese slices on top.
Step 9:

Fold the pockets shut, reshaping them back into a whole chicken breast, and pin the edges with toothpicks so the cheese doesn't leak out while baking.
Step 10:

The breading. For it you'll need: breadcrumbs, a large egg, and salt.
Step 11:

Beat the egg with the salt until smooth.
Step 12:

Spread the breadcrumbs on a flat plate. Dip each chicken breast in the beaten egg, then roll it in the breadcrumbs.
Step 13:

Heat the vegetable oil in a skillet and sear the chicken over high heat on both sides until golden brown.
Step 14:

Transfer the chicken to a parchment-lined baking dish and put it in an oven preheated to 350°F (180°C) for another 20–25 minutes. If your breasts are very browned, you can cover the dish with foil so the breading doesn't burn while baking. Enjoy!