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Main dishes
Stuffed Chicken Pockets Baked with a Vegetable Crust
Juicy chicken breast with a mushroom filling and vegetables under a cheese crust, oven-baked for a hearty 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
Prep the chicken breasts by cutting a pocket into each.
2
Sauté the mushrooms and onions in vegetable oil, then mix in spices and mayonnaise for the filling.
3
Stuff the chicken pockets with the mushroom filling.
4
Make the vegetable topping by combining leeks, carrots, and pickles with mayonnaise and spices.
5
Spread the vegetable topping over the chicken and sprinkle with mozzarella.
6
Bake in the oven until done.
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