Today, recipe with chicken breast, yes because these Mushroom and Gorgonzola Pockets are made from simple chicken breast that I present to you! Indeed, you just need to have the butcher cut the chicken breast so that it can be stuffed and then closed with toothpicks. Of course, I’m presenting them with mushrooms and gorgonzola, but you can stuff the chicken breast pockets with any other ingredient you like!
I often find myself using the same ingredients multiple times for two or three recipes, preparing meals for two to three people, I often have food leftovers that I absolutely don’t want to waste. So, I reinvent dishes to publish in the coming days, new ideas, new recipes, and new dishes that are easy, quick, and delicious to enjoy!
On Friday, I published a recipe and video recipe for Apricots Gorgonzola Walnuts and Speck, and so I had some leftover sweet gorgonzola in the fridge. So, mulling it over, I came across a recipe for an old dish, the Pockets with ham and mushrooms, and my brain immediately connected the sautéed mushrooms with the gorgonzola, and the dish was already ready in my head. I just had to prepare it, and so I did!
I’ve also made a video recipe with step-by-step instructions so you can follow every step and execute it with me. I hope you enjoy it because lately, I’ve been uploading many videos on the YouTube Channel to help you even more with preparing my recipes! You can find all my recipes on the Channel Le Ricette di Bea, I recommend you subscribe to not miss any new recipes!
Below, I also leave you other recipes you can prepare with gorgonzola or sautéed mushrooms. In fact, you can also find the recipe to prepare sautéed mushrooms at home instead of the usual store-bought canned ones.
I also remind you that I’m waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day and many other contents live from my kitchen! Now let’s move on to the recipe of Chicken Pockets with Mushrooms and Gorgonzola!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 413.84 (Kcal)
- Carbohydrates 4.20 (g) of which sugars 2.20 (g)
- Proteins 55.12 (g)
- Fat 20.63 (g) of which saturated 8.06 (g)of which unsaturated 4.48 (g)
- Fibers 0.98 (g)
- Sodium 473.47 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Mushroom and Gorgonzola Pockets
- 4 slices chicken breast (already cut into fillets)
- 3.5 oz sautéed mushrooms (sliced)
- 2.5 oz gorgonzola (in my case sweet gorgonzola)
- Half white onion (finely chopped)
- 1 drizzle extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- to taste parsley (finely chopped or dried)
Tools for Mushroom and Gorgonzola Pockets Recipe
- 1 Cutting board
- 1 Meat tenderizer
- 20 Toothpicks
- 1 Pan
- 1 Small bowl
- 2 Teaspoons
- 1 Plate
- 1 Tongs
- 1 Knife
Steps for the Mushroom and Gorgonzola Pockets Recipe
We begin by tenderizing the meat, that is, the chicken breast slices already cut by the butcher to create stuffed pockets, using a meat tenderizer on a wooden cutting board or a clean, smooth work surface. We prepare the sautéed mushrooms in a pan by reading and preparing my recipe that you can find here on my cooking blog! Place the gorgonzola in a small bowl and finely chop the onion, in my case white, but golden onion is also fine, for the gentle sauté that we will prepare for this recipe.
We then prepare the pockets, we will need some toothpicks to use as stitching points to close well the stuffing of mushrooms and sweet gorgonzola. After tenderizing the meat, we will have in front of us slices of chicken breast similar to butterflies with open wings. Place the mushrooms on one side and add a few teaspoons of gorgonzola, even gorgonzola and mascarpone is fine if you have it, I literally go crazy for this ingredient combo.
Now fold the other side of the meat over the ingredients we just added as filling, close the edges with toothpicks as if we were sewing the meat. In the video recipe this step is quite clear, it’s certainly less clear to understand in words. We then place the stuffed pockets on a plate and set aside. In total, we have prepared four pockets perfect for a dinner for two.
Pour a drizzle of extra virgin olive oil into a nice, wide pan with a non-stick bottom, this will always allow us to use the least amount of oil possible for cooking our dishes. Then add the chopped white onion and turn on the flame, not too high, mind you.
Let the onion cook until it is almost completely wilted. Now it is time to add the pockets, place them directly on top of the onion sauté and add any leftover sautéed mushrooms from the filling. Sprinkle with salt and pepper, which we haven’t used until now, and add a pinch of fresh parsley or dried as in my case.
Let them cook over medium-low heat for at least 10 minutes before turning the pockets using tongs. Mind you don’t touch the meat too much during the cooking phase, and above all, don’t put the lid on, it would create excessive moisture that won’t help form a nice crispy crust.
After the first 10 minutes, we can turn the mushroom and gorgonzola pockets to the other side and continue cooking for another 10 minutes. From this point on, check the external browning of the meat more often so it doesn’t become too dark on just one side. In total, my chicken breast pockets stayed in the pan for 25 minutes without adding extra oil or water and without ever being covered!
Once cooking is complete, we are ready to serve our main dish with chicken breast, mushrooms, and cheese! Serve with the sautéed mushrooms we added in the pan, with the onion sauté that will now be nicely flavored, and the sauce obtained from the cooking.
Wow, what a smell this morning in my kitchen! I just need to wish you bon appétit and remind you that I’m waiting for you every day with many easy, quick, and delicious recipes like this one!!
Storage and Recipe Variations
We can store the mushroom and gorgonzola pockets in a plastic container with lid, either choosing the refrigerator to keep them for a couple of days or directly in the freezer to store them for a couple of weeks.
Of course, before choosing one of the two storage methods, they must be perfectly cold, leaving them at room temperature for a couple of hours.
Since this is a recipe designed for two people, you should not have any leftover food and no need to store the chicken breast pockets, but if that’s not the case, at least now you know how to store them best!
