I love this dish. It's amazing.
Because it is prepared quickly, it can be put into that like or eat in the refrigerator.
And the view... Like a festive hot, so delicious and tasty. Mmmm ...
I will give in this article some variants of stuffed breast that often cook.
So...
Ingredients:
chicken breast
Champignon
onion
cheese
ham
Cherry tomatoes
greens
salt
pepper
vegetable oil
egg
breadcrumbs
Important! These ingredients needed to prepare different fillings.
Preparation:
1. Prepare chicken - wash, dry with paper towel. Make an incision along the fillet in, to get the pocket.
2. Chicken with salt and season with pepper.
3. Now filling.
For example, cheese. This is the most simple and tasty toppings. Just put a piece of cheese or a few pinches of his own pocket in the chicken and seal the edges.
To recommend to add cheese slices thinly sliced ham or spicy greens.
That's the way to get even two versions of filling.
If you want to be nice to put cheese slices cherry tomatoes.
Or a ring of pineapple.
The feasting I do more complex filling.
For example, separately fry the onion half-rings, and mushrooms. Then I mix with grated cheese and mayonnaise.
The second option - dried apricots or prunes. Then the cheese is already more than Buda.
Fill pockets stuffed and then fry or bake in the oven.
If you want to have pockets turned out delicious crisp, then obmoknite it in egg and then in flour or zapaniruyte breadcrumbs.
Fry pockets on vegetable oil for about 7-10 minutes per side.
Baked stuffed chicken breast is best, first under the foil for 20 minutes at 200 degrees, and then another 15 minutes without the foil at 175-180 degrees.
Surprisingly, even better chicken pockets cold.
I recommend to cook them in advance or for future use and store in the refrigerator. Three or four days you will have a wonderful hot meal or a delicious snack.
Bon Appetit!
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