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Stuffed Chicken Pockets
Baked stuffed chicken pockets with a cream cheese, ham, and tomato filling make a hearty dish for lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Season the ground chicken with salt and spices, and mix thoroughly.
2
Place the meat on a parchment paper lightly brushed with oil, and flatten it out into a thin layer using a fork or your hands.
3
Spread cream cheese over one half, then top with ham, tomato slices, and grated cheese. Fold the other half over to form a pocket.
4
Lightly whisk the egg, brush it over the pocket, and top with breadcrumbs.
5
Bake in the oven at 190°C (375°F) for about 25 minutes until golden brown.
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