Stuffed Chicken Pockets in the Oven: Tender and Juicy Recipe En Papillote
The stuffed chicken pockets are a simple main course but with great visual impact, perfect for a healthy and tasty dinner. In this recipe, chicken breasts are opened to create a sort of pocket, then stuffed with flavorful ingredients! Today, I’ve chosen to enrich them with an autumnal mix of chard, pumpkin, and smoked scamorza, creating a perfect balance between sweetness and savoriness.
The secret of this preparation is the baking en papillote: an excellent solution to achieve juicy meat and a perfectly cooked filling thanks to the steam effect created by the wrapper. During cooking, the filling will release a delicious flavorful juice that makes the dish irresistible.
Why choose this recipe?
Healthy cooking: En papillote requires very little added fat.
Seasonal ingredients: The combination of pumpkin and chard is rich in fiber and vitamins.
Guaranteed result: An easy technique to cook chicken breast in a gourmet way.
Other recipes with chicken:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Other, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 4 slices chicken breast
- as needed salt
- as needed mixed peppercorns
- 2 tablespoons white wine
- 12 ounces pumpkin (cleaned)
- 1.75 ounces chard (tender leaves)
- 1.75 ounces leek
- 1/3 cup water (or chicken broth)
- 1.75 ounces smoked scamorza (grated)
- 3 tablespoons extra virgin olive oil
- as needed salt
- as needed mixed peppercorns
Tools
- 1 Melon Baller
- 1 Knife
- 1 Meat Tenderizer
- 1 Pan
- 1 Wooden Spoon
- 1 Lid
- 1 Baking Tray
- 8 Toothpicks
- 1 Parchment Paper
Steps
To prepare the chicken pockets, the first step is to prepare the vegetable filling. Start by cleaning the pumpkin by removing the seeds and internal filaments with the help of a melon baller.
Slice it and remove the outer skin, which will come off more easily.
Then cut the slices into small cubes and set aside.
Wash the leek and the chard under running water, slice the former into thin rings after removing the roots, and cut the latter into julienne strips.
In a pan, sauté leek and chard with oil for 2′-3′.
Then add the pumpkin cubes and let them season for a couple more minutes over high heat.
Add about 1/3 cup of hot water, cover with the lid, and simmer over low heat for about 8′ or until the vegetables become tender.
Then remove the lid and let them wilt for another couple of minutes. Turn off the heat, season with salt and pepper and let cool.
When buying, choose a free-range chicken raised without antibiotics, preferably farm-raised. Divide the chicken breasts in half or delegate this task to your trusted butcher. Pound the chicken breast slices gently to obtain slices that are not too thick.
Season each slice with salt and pepper.
Place a spoonful of stewed vegetables along one end lengthwise.
Add a spoonful of grated scamorza.
Fold it over, making sure all edges adhere well.
Secure the chicken well with toothpicks or alternatively, you can use kitchen twine, and place each bundle on a baking sheet lined with parchment paper.
Add 2 tablespoons of white wine and fold the parchment paper over to completely cover the chicken breasts.
Seal the edges tightly like a “package” so that hot air remains trapped inside to cook the meat evenly. Place in a preheated static oven at 375°F for about 20′.
At the end of cooking, upon opening the parchment, the chicken and the filling will have released a delicious juice making it tender and juicy.
And voilà… the stuffed chicken pockets en papillote are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉The stuffed chicken pockets en papillote, once cooked, can be stored in the refrigerator for 2-3 days. Let the meat cool completely at room temperature (no more than 2 hours) before storing. Use a glass or plastic airtight container to prevent the chicken from absorbing other odors and the cheese from drying out. The chicken pockets can also be frozen, both raw and cooked.
In the first case, they keep for about 2-3 months. If you use fresh ingredients (not previously frozen), you can freeze the filled pockets. They last about 4-6 months.
Tips, notes, changes, and suggestions
🟣One of the qualities of the chicken pocket is its versatility. You can get creative with the fillings according to your taste. If you prefer a richer dish, you can add some crispy bacon or different melty cheese other than scamorza, like provolone, mozzarella, or scamorza. For a lighter version, you can opt for chicken breast stuffed with spinach or grilled vegetables, such as zucchini or eggplant and light cheese. It’s also possible to further enrich the filling with other ingredients to taste, like olives or even a bit of mustard for a more pronounced touch.
🟣Chicken pockets can be cooked in various ways: besides en papillote, also in an air fryer for an even and light cooking, or in a skillet for a quicker cooking and a golden crust.
🟣Chicken pockets are a dish that lends itself to multiple pairings. Great when accompanied by the same leftover pumpkin and chard prepared for the filling or by a side of seasonal grilled vegetables or a fresh salad. For a more substantial side dish, you can serve them with mashed potatoes, pilaf rice or baked potatoes, which complete the meal in a balanced way.
FAQ (Questions and Answers)
How to prevent the chicken from becoming dry?
Cooking en papillote is already a guarantee of juiciness. For an optimal result, add a tablespoon of white wine, broth, or a drizzle of extra virgin olive oil inside the parchment. These liquids will evaporate and keep the chicken fibers tender.
Can I prepare the pockets in advance?
Yes, you can stuff the chicken and prepare the parcels a few hours before (or in the morning for the evening), keeping them in the refrigerator. In this case, increase the cooking time by about 5 minutes since they will start from a colder temperature.
How do I properly seal the parchment?
You can use either parchment paper or foil (or both: parchment paper inside and foil outside to prevent direct contact of the foil with the meat). It’s crucial to seal the edges well like a “candy” or as I did, like a “package” so that the hot air remains trapped inside to cook the meat evenly.
How do I know if the chicken is cooked inside without opening the parchment?
If you have a kitchen thermometer, you can pierce the paper: the internal temperature should be 167°F. Alternatively, if you press the parchment and feel it is firm and no longer elastic, the meat is ready
