Stuffed chicken pockets

Stuffed chicken pockets: the recipe for the tasty and original second course

The stuffed chicken pockets have an idea for a tasty main dish tasty and original. In our recipe we have made pockets of chicken breast and filled them with potatoes, mushrooms and cheese: but you can also prepare them with ricotta and spinach. Once stuffed and flavoured with spices, the chicken pockets will be completed with grated cheese on the surface and baked in the oven. The end result will be a rich and tasty dish, to be served with a mixed salad or with vegetables au gratin. Here’s how to prepare them.


CHICKEN BREAST 3 large fillets • 750 kcal
CHAMPIGNON MUSHROOMS 200 gr • 750 kcal
POTATOES 2 • 750 kcal
SOUR CREAM 2 tablespoon • 193 kcal
SALT UP TO taste • 21 kcal
The calories refer to 100 grams of the product

How to make stuffed chicken pockets

Cut the soft cheese into cubes (1); in the meantime, cook the mushrooms in a pan with garlic and a drizzle of oil. Open the chicken breast as if to form pockets (2) and cut thin pieces to cover them later. Cut the potatoes into cubes and add them to the mushrooms, cooking them for a few minutes. Add the salt, pepper, sour cream, chopped cheese and mix everything (3).

Season the chicken with extra virgin olive oil and a mix of spices. Transfer the chicken pockets to the pan. Fill them with the filling (4) and close them with the thin chicken pieces. Sprinkle with the grated stringy cheese and extra virgin olive oil (5). Bake in the oven at 180 ° C for 20 minutes. Your stuffed chicken pockets are ready to serve (6).


For the filling, you can use the soft cheese you prefer or you have in the fridge: cheddar is also excellent. You can also wrap the chicken with slices of bacon or bacon to make stuffed chicken pockets even tastier, with an inviting crunchy surface.

You can make sour cream at home: just have fresh cream, yoghurt, lemon juice and salt; you can also use it as an accompaniment sauce for the salad.


You can store stuffed chicken pockets in the refrigerator for 2 days in an airtight container. Reheat them in the oven before enjoying them.

You may be interested to read Salmon With Green Peppercorn Sauce recipe/ Moroccan lentil salad recipe/ Pastel de nata recipe/ Lamb couscous with the vegetable recipe.

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