Stuffed chicken breast pockets
Preparation approx. 20 minutes
Grilling approx. 25-30 minutes
Ingredients:
- 3 slightly larger chicken breast fillets
- 1 tablespoon chicken seasoning
- 1 tablespoon olive oil
- broccoli
- 4-6 mushrooms
- 60 g shaved cheese
- salt/pepper/pepper powder
- 3 slices of red pesto cheese
- 1/2 clove garlic
Preparation:
- Cut the chicken breast fillet and if possible do not cut through at the edge so that a small pocket is formed – this can be filled better.
- Rub the fillets inside and out with the chicken seasoning and olive oil and set aside.
- Chop all the ingredients (except the pesto cheese), then mix everything together and season.
- Now add the pesto cheese to the side of the chicken breast fillet and some of the filling in between.
- So that the fillet can not run out so quickly or more of filling can be processed I have tied them together with a kitchen twine coarse.
- Preheat the grill to 175 degrees with a plate and grill the chicken breast pockets now from both sides and then cook indirectly on edge with the filling upwards for about 20-25 minutes.
A side dish of meat with many things… whether salad, pasta salad or simply pasta with a creamy cream sauce. We wish you good appetite!
*** The recipe was created in collaboration with Katrin | Food & BBQ. Feel free to check her out on Instagram and get inspired! ***
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