Say goodbye to boring chicken: Try veggie-stuffed pockets
What's for dinner today? Chicken breast. Again! Do you know this feeling? This delicious part of poultry has a lot of benefits because it's tasty, healthy, and quick to prepare. The downside? It can get boring, especially if we often prepare it similarly. That's why this time, serve it differently than usual.
7:30 AM EST, November 7, 2024
Chicken breast is the most popular poultry meat. It's versatile and affordable, and its incredible tenderness makes it a favorite among children and seniors. Sometimes, however, we run out of ideas for something new to make with fillets, so I suggest a delicious combination of poultry and vegetables.
Is it worth eating chicken?
One of the main advantages of poultry is its lightness. It doesn't burden the body while providing essential nutrients. Chicken is rich in unsaturated fatty acids and B vitamins, which positively affect the immune system and support the production of red blood cells. Due to its unique properties, poultry meat is easy to digest and more easily absorbed by the body.
Lots of goodness in a pocket
How else can you enhance the nutritional value of chicken? Just add vegetables. It's an idea for a tasty stuffing that enriches the meal with fiber, vitamins, and minerals. Vegetables can be mixed with mushrooms, such as button mushrooms, which add aroma and pair wonderfully with poultry. Cheese also suits the stuffing by binding the ingredients together. Yellow cheese and blue cheese are good choices. Dairy products will also add moisture, so the meat will definitely not be dry.
Pockets of chicken stuffed with vegetables
Ingredients:
- 4 single chicken breasts,
- 3 cloves of garlic,
- 3 tablespoons of oil,
- half an onion,
- 5 ounces of button mushrooms,
- half of a red bell pepper,
- a few slices of zucchini,
- 2 ounces of grated cheese,
- salt and pepper to taste,
- sprigs of fresh rosemary or basil (optional).
Instructions:
- Clean the chicken breasts of membranes, rinse, and dry with a paper towel. Make a rather deep cut into each.
- Rub the meat with crushed garlic cloves, salt, and pepper. Coat with oil and set it aside in a cool place.
- Begin preparing the stuffing by sautéing the finely chopped onion. Add chopped mushrooms, bell pepper, and zucchini. Cook on low heat until the vegetables soften and the excess liquid has evaporated. Finally, season to taste and mix with the cheese.
- Fill the poultry pockets with the prepared stuffing. Secure the openings with toothpicks.
- Place the pockets in a baking dish and place herb sprigs between them. Cover the dish. Bake for about 30 minutes at 350 degrees Fahrenheit.
