Revamp chicken night with stuffed vegetable pockets
What's for dinner today? Chicken breast. Again! Are you familiar with this scenario? This delectable part of poultry has many advantages: it's tasty, healthy, and quick to prepare. The downside? It can become monotonous, particularly if we often cook it similarly. So, this time, serve it differently than usual.
7 November 2024 12:32
Chicken breast is undoubtedly the most popular poultry meat. It's versatile and good value for money. It is known for its incredible tenderness, making it a favourite among children and seniors. Sometimes, however, we run out of ideas for something novel to prepare from fillets, so I suggest a delightful combination of poultry with vegetables.
Is it worth eating chicken?
One of the primary advantages of poultry is its lightness. It doesn't weigh heavily on the body while providing essential nutrients. Chicken is rich in unsaturated fatty acids and B vitamins, which have an excellent effect on the immune system and support the production of red blood cells. Due to its unique properties, poultry meat is easy to digest and more readily absorbed by the body.
Lots of goodness in a pocket
How else can you enhance the nutritional value of chicken? Simply add vegetables. This tasty stuffing idea enriches the meal with fibre, vitamins, and minerals. Vegetables can be combined with mushrooms, such as button mushrooms, which add aroma and complement poultry beautifully. Cheese also suits the stuffing, which additionally binds the ingredients together. Both yellow cheese and blue cheese are suitable. Dairy products will also add moisture, ensuring the meat is not dry.
Pockets of chicken stuffed with vegetables
Ingredients:
- 4 single chicken breasts,
- 3 cloves of garlic,
- 3 tablespoons of oil,
- half an onion,
- 140 grams of button mushrooms,
- half of a red bell pepper,
- a few slices of courgette,
- 55 grams of grated cheese,
- salt and pepper to taste,
- sprigs of fresh rosemary or basil (optional).
Instructions:
- Clean the chicken breasts of membranes, rinse, and pat them dry with a paper towel. Make a rather deep cut into each breast.
- Rub the meat with crushed garlic cloves, salt, and pepper. Coat with oil and set aside in a cool place.
- Start preparing the stuffing by sautéing finely chopped onion. Add chopped mushrooms, bell pepper, and courgette. 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 180 degrees Celsius.
