Chicken Pockets With Cheese and Cress |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A recipe from Ricardo. Ingredients:
1 cup garden cress, fresh, finely chopped |
150 g garlic and herbs cream cheese |
4 boneless skinless chicken breasts |
4 slices prosciutto, very thin |
1 tablespoon olive oil |
1 tablespoon butter |
salt and pepper |
Directions:
1. In a bowl, with a fork, mix cress and cheese. Add salt and pepper. Set aside.
2. Put the chicken breasts on a cutting board and do an incision on the side in a way to form pockets. Distribute the mixture of cheese inside the chicken breasts. Roll each chicken breast with a slice of prosciutto in a way to close the incision and fix with a toothpick.
3. In a large oven-proof skillet, heat oil and butter at medium-high heat. Cook chicken breasts 3 to 5 minutes on each side then keep cooking in oven at 350 F 15 to 20 minutes or until not pink inside.
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