Done in 30 minutes: Stuffed chicken pocket

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Stuffed pockets are grateful recipes – quick, easy and delicious. This main course will satisfy both ladies and carnivorous gentlemen.For

2 chicken breast schnitzes
6 black olives without stone
4 dried tomatoes
1 camembert white mold cheese ( e.g.Président Charles IV.)
salt, pepper, a little oil

To the pulp:
6 medium-sized potatoes
milk and butter

H

t1. We'll put peeled potatoes in salted water. Before they're done, let's start preparing the meat.

2. Wash and wash the chicken schnitches. We cut each one so that we make a pocket. In the pocket we put dried tomatoes, slices of cheese and black olives.

3. Close the pocket with a skewer or needle, lightly salt the meat from above and bake in a pan with a little oil.

4. Whisk the boiled potatoes with milk and butter to mash. Serve the pocket with mashed potatoes decorated with fresh salad or sp sp sprat of parsley.

Our tip: If you're in the mood for something softer, replace the hearty and distinctive 'camembert' cheese with a light mozzarella, for example.

 

Photo: archive