Stuffed chicken pockets with roasted pepper and cheese

Name: Stuffed chicken pockets with roasted pepper and cheese
Ingredients: 400 g chicken breast (2 halves); 2 kapia peppers; 2 slices cheese; 2 eggs; 100 g flour; 100 g breadcrumbs; 1 teaspoon salt; 1/2 teaspoon pepper; 250 ml oil for frying

Meat - Stuffed chicken pockets with roasted pepper and cheese by Tiberia A. - Recipia

Stuffed chicken pockets with roasted pepper and cheese are sealed with toothpicks and fried until golden. Inside, roasted pepper and cheese sit in a pocket cut into the breast, under a layer of breadcrumbs. I choose two breast halves of similar thickness so I can fill them the same way. Preparation: 20 minutes. Cooking: 37 minutes. Resting: 10 minutes. Total time: 67 minutes. Serves: 2. Approximately 700 kcal and 57 g protein per serving.

Ingredients

400 g chicken breast (2 halves)
2 kapia peppers
2 slices cheese
2 eggs
100 g flour
100 g breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
250 ml oil for frying

Preparation

1. Preheat the oven to 220°C. Roast the kapia peppers for 25 minutes, until their skins blister and blacken in places. Let them cool for 10 minutes, then peel them. 2. Pat the chicken breast dry with paper towels. Cut each breast half lengthwise, without cutting all the way through, to make a pocket. 3. Put one pepper in each pocket and fill with a slice of cheese. Secure the openings with toothpicks. 4. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Beat the eggs with 1/4 teaspoon salt and 25 g flour. 5. Coat the pockets in 75 g flour, then dip them in the egg and coat them in breadcrumbs, covering them well. 6. Heat 250 ml oil in a deep frying pan over medium heat. Fry the pockets for 6 minutes on each side, until golden and the chicken is cooked through to the center.

Notes

I serve them with mashed potatoes and grated boiled carrot. Cooked pockets keep in a sealed container in the fridge for up to 3 days; if making them ahead, bread them just before frying. For a gluten-free version, use 100 g gluten-free flour and 100 g gluten-free breadcrumbs. The regular version contains gluten, eggs and dairy. Chicken breast halves that are thicker and similar in thickness are easier to fill than very thin ones. If the peppers release liquid after peeling, pat them dry before filling them. Sometimes the breadcrumbs come off if the pockets go into the oil before it is properly hot.