Stuffed Chicken Pockets Baked with a Vegetable Crust

Name: Stuffed Chicken Pockets Baked with a Vegetable Crust
Yield: 4 servings
Ingredients: 4 pcs Chicken breast fillet; Salt, pepper, garlic powder; 300 g Champignon mushrooms; 1 pcs Onion, Norwegian, raw; 1 tbsp Sunflower oil; Salt, black pepper; 2 tbsp Salad dressing, mayonnaise, regular; 1 pcs Leek, raw; 2 pcs Carrot; 2 pcs Pickles; Salad dressing, mayonnaise, regular; Salt, black pepper; Mozzarella

ГО Готовим вкусно! ❤️ Follow

👁 41 Channel post →

Juicy chicken breast with a mushroom filling and vegetables under a cheese crust, oven-baked for a hearty lunch or dinner.

Servings

the whole recipe recalculates

Or tap the amount of any ingredient and enter what you have — the whole recipe adapts

Rescaled from:

Your rating

Ingredients

Nutrition facts

kcal

protein

fat

carbs

Food cost PRO

Quick price-per-kg calculator

Pack weight, g

Pack price

Price per kg

Unlock with Pro Try Pro

Method

Prep the chicken breasts by cutting a pocket into each.

Sauté the mushrooms and onions in vegetable oil, then mix in spices and mayonnaise for the filling.

Stuff the chicken pockets with the mushroom filling.

Make the vegetable topping by combining leeks, carrots, and pickles with mayonnaise and spices.

Spread the vegetable topping over the chicken and sprinkle with mozzarella.

Bake in the oven until done.

Comments

No comments yet. Be the first!

Stuffed Chicken Pockets Baked with a Vegetable Crust

Belka Pro

Ingredients

Method

Comments