Chicken pockets with gorgonzola: A holiday dinner delight
To conclude the holiday cycle, I try to prepare something lighter. Baked pockets are my go-to dish. I stuff the breasts with various ingredients – this year, I'm opting for spinach with gorgonzola in a creamy sauce. Contrary to appearances, the dish is very easy to prepare and is ready to serve after just 40 minutes in the oven.
For the chicken pockets, I choose high-quality meat. I ensure the fillets are large and firm, as I know everyone will want a specific portion. Naturally, I prepare slightly more than the expected number of guests to allow for seconds. I serve the meat with mashed potatoes and leek salad.
How to prepare chicken breasts for pockets?
Some people tenderise the chicken, but I don't do that. I cut the breasts with a knife so that a large pocket forms inside, and rub the meat with oil mixed with salt, pepper, and a bit of onion, which I press through a garlic press. I set it aside for about 30 minutes, and during this time, I prepare the filling.
What can you stuff chicken breasts with?
I have three proven filling sets for chicken pockets. The first is spinach with gorgonzola cheese, feta, or mozzarella. I change this ingredient depending on the guests' preferences – if there are children at the dinner, I choose mozzarella.
The second filling includes sun-dried tomatoes, such as mozzarella and sun-dried tomatoes or sun-dried tomatoes, spinach, and feta cheese. The third variant includes bacon and mushrooms. With all these, I serve a creamy sauce based on broth and cream.
Recipe for chicken pockets with spinach
You can use fresh spinach leaves or whole frozen ones for the filling. Chopped spinach won't work in this case.
Ingredients:
- 4 chicken breasts
- 2 tablespoons oil
- Salt and pepper to taste
- 2-3 onions
- 4 cloves of garlic
- 2 tablespoons butter
- 450g fresh spinach – usually 2 packages
- 475ml vegetable broth
- 100g gorgonzola cheese
- 2 large tablespoons of 18% cream
Instructions:
- Slice the breasts lengthwise to make pockets. Rub the outside and inside with oil mixed with salt, pepper, and onion pressed through a garlic press. Set aside to let the meat absorb the flavours.
- Melt 2 tablespoons of butter in a pan. Sauté the onion cut into feathers and garlic sliced thinly.
- When the onion and garlic start to release their aroma, add the spinach leaves. Wait for them to soften and pour in the broth.
- Add the gorgonzola cheese and tempered cream, which means mixing it in a separate cup with a bit of hot broth before adding it to the sauce.
- Place the spinach filling with a spoon into the prepared chicken pockets. Arrange them in a baking dish and put them in an oven preheated to 175°C for 40 minutes.
