Description
Strange name for a dish - the first thing that comes to mind. But there is an explanation: breast because chicken breast pocket - in the pocket. And preparing for March 8 - came to mind when viewing the final photo for the recipe. Pockets similar to figure 8, isn't it? Well, the flowers they are in Africa flowers.
Ingredients
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Chicken breast
3 piece
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Mushrooms
150 g
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Assorted vegetable
200 g
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Sour cream
0.66 cup
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Mustard
2 tsp
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Cheese
50 g
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Butter
50 g
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Dill
-
Vegetable oil
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Salt
-
Red sweet pepper
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Spices
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Cucumber
-
Green onions
Cooking
Fillet cut in half.
A wide knife, make an incision on the inside, but not cut through to the end. It turns out the pocket. Slightly thump of hands (I would even say making), so as not to break the wall. RUB salt and spices on top and inside. Set aside.
Cut the mushrooms and fry in a pan, sprinkle with salt.
Vegetables, not defrosting, put on a heated pan, add a little vegetable oil, add salt and fry. Mix mushrooms and vegetables.
Grind the fennel (I used a blender) and mix with butter, squeeze a clove of garlic (optional).
Oil mixture RUB the inside pockets (each pocket is approximately 1 hour. l blend) and stuffing vegetables with mushrooms.
Fasten the cut with a wooden toothpick.
Fry the stuffed pockets in a pan on both sides until Golden brown.
Put pockets on a baking tray with foil, slightly greased with vegetable oil. And put in preheated oven until for about 5 minutes.
Prepare the dressing: sour cream mixed with mustard, salt and grated cheese. If the dressing is too thick - dilute with water or broth.
Just passed our 5 minutes take out the baking sheet and pour the filling pockets. Put in oven for 20 minutes approximately, look at your oven as filling in the pockets is Golden all ready.
Decorate according to your wish.
BON APPETIT AND THE UPCOMING HOLIDAYS!
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