Chicken Breast Pockets
A wonderful filling of eggs, greens and cheese, reminds of the approach of spring. The smell is magnificent. The chicken breast is stewed in its own juice and turns out very juicy. I have frozen greens.
Chicken Breast Pockets
A wonderful filling of eggs, greens and cheese, reminds of the approach of spring. The smell is magnificent. The chicken breast is stewed in its own juice and turns out very juicy. I have frozen greens.
Open in Cookpad AppSteps
- 1
Boil the eggs, cool, mash with a fork. Add chopped green onions and herbs. Salt and season to taste. Season with mayonnaise.
- 2
Add grated cheese. Mix.
- 3
Make a deep cut along the wide side of the chicken breast with a sharp knife, forming a pocket.
- 4
Fill the pocket with the filling. Season to taste with chicken spices. Wrap in parchment paper. Twist the ends.
- 5
Fry the wrapped pockets in a preheated grill pan on both sides for about five to seven minutes on each side. The time depends on the thickness of the chicken meat.
- 6
Serve stuffed chicken breasts as a standalone appetizer, or with any side dish.
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