Herb-Infused Creamy Chicken Pockets Recipe
Ingredients:
For the Chicken Pockets:
2 whole chicken breasts (sliced in half and tenderized)
1 pinch of salt (per slice)
1 pinch of black pepper (per slice)
1 pinch of ground garlic (per slice)
½ cup of mixed greens (cilantro, green onions, parsley, dill)
1 garlic clove (minced)
Mozzarella cheese (enough to add to each roll)
For the Potatoes:
4 medium potatoes (sliced)
1 teaspoon of garlic salt
1 teaspoon of black pepper
½ teaspoon of smoked paprika
1 tablespoon of olive oil
A pinch of parsley and cilantro (optional, for garnish)
For the Chicken Dressing:
3 tablespoons of Dijon mustard
3 tablespoons of olive oil
1 pinch of garlic salt
1 pinch of black pepper
1 garlic clove (minced)
Instructions:
Slice each chicken breast in half and tenderize until soft and even in thickness.
Sprinkle each chicken slice with salt, black pepper, and ground garlic.
Prepare the herb mix by combining the mixed greens and minced garlic. Add mozzarella cheese pieces to each slice of chicken.
Roll the chicken slices tightly into pockets and set aside.
Slice the potatoes into even pieces and place them in a bowl.
Season the potatoes with garlic salt, black pepper, smoked paprika, olive oil, parsley, and cilantro. Stir until evenly coated and set aside.
In a separate bowl, prepare the chicken dressing by mixing Dijon mustard, olive oil, garlic salt, black pepper, and minced garlic.
Arrange the seasoned potato slices in a baking dish. Place the chicken rolls on top of the potatoes.
Brush the chicken rolls generously with the prepared dressing and sprinkle with black pepper.
Bake in a preheated oven at 360°F (180°C) for 35 minutes or until the chicken is fully cooked and golden brown.
Serve hot, garnished with fresh herbs if desired.
Enjoy your flavorful Herb-Infused Creamy Chicken Pockets with crispy, seasoned potatoes! | Cooking with Andy
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