Stuffed Chicken Pockets in Oven: Tender and Juicy Recipe in Foil
The stuffed chicken pockets are a simple main course, but with a great visual impact, perfect for a healthy and tasty dinner. In this recipe, the chicken breasts are opened to create a sort of pocket, to be filled with tasty ingredients! Today I chose to enrich them with an autumn mix of Swiss chard, pumpkin, and smoked scamorza cheese, creating a perfect balance of sweetness and savoriness.
The secret of this preparation is the cooking in foil in the oven: an excellent solution for achieving juicy meat and a perfectly cooked filling thanks to the steam effect created by the wrapping. During cooking, the filling will release a delicious savory juice that will make the dish irresistible.
Why choose this recipe?
Healthy cooking: The foil requires very little added fat.
Seasonal ingredients: The combination of pumpkin and Swiss chard is rich in fiber and vitamins.
Guaranteed result: An easy technique for cooking chicken breast in a gourmet way.
Other chicken recipes:
- Difficulty: Easy
- Cost: Economical
- 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; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 4 slices chicken breast
- to taste salt
- to taste mixed peppercorns
- 2 tablespoons white wine
- 12.3 oz pumpkin (to be cleaned)
- 1.8 oz Swiss chard (the tenderest leaves)
- 1.8 oz leek
- 1/3 cup water (or chicken broth)
- 1.8 oz smoked scamorza cheese (grated)
- 3 tablespoons extra virgin olive oil
- to taste salt
- to taste 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, removing the seeds and inner filaments with the help of a melon baller.
Cut it into slices 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 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 the oil for 2′-3′.
Then add the pumpkin cubes and let them flavor for a couple more minutes over high heat.
Add about 1/3 cup of hot water, cover with a lid, and braise over low heat for about 8′ or until the vegetables are tender.
Then remove the lid and let it wilt for a couple more minutes. Turn off the heat, adjust the salt and pepper, and let it cool.
When buying, prefer a chicken raised on the ground without the use of antibiotics, preferably free-range. Divide the chicken breasts in half or delegate this task to your trusted butcher. Pound the chicken breast slices gently with the meat tenderizer to obtain slices that are not too thick.
Season with salt and pepper each slice.
Place a spoonful of the braised vegetables along one end lengthwise.
Add a level tablespoon of grated scamorza cheese as well.
Fold it over itself, making sure all the edges adhere well.
Seal the chicken well with toothpicks, or alternatively, you can use kitchen twine and place each bundle on a baking tray with a sheet of parchment paper.
Add 2 tablespoons of white wine and close the parchment paper to completely cover the chicken breasts.
Seal the edges well in a “package” style so that the hot air remains trapped inside to cook the meat evenly. Place in a static hot oven at 375°F for about 20′.
At the end of cooking, opening the foil, the chicken and the filling will have released a delicious juice that will make it tender and succulent.
And voilà… the stuffed chicken pockets in foil are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Cooked stuffed chicken pockets in foil can be kept in the refrigerator for 2-3 days. Allow the meat to cool completely at room temperature (no more than 2 hours) before storing. Use an airtight container made of glass or food-grade plastic to prevent the chicken from absorbing other odors and the cheese from drying out. The chicken pockets also freeze well, 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 already stuffed pockets. They last about 4-6 months.
Tips, notes, variations, 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 crispy bacon or different melting cheese other than scamorza, such as provolone, mozzarella, or scamorza. For a lighter version, you can opt for chicken breast stuffed with spinach or grilled vegetables, like zucchini or eggplant, and light cheese. You can further enrich the filling with other ingredients to taste, like olives or even a bit of mustard for a more robust touch.
🟣The chicken pockets can be cooked in various ways: besides in foil, also in an air fryer, for uniform and light cooking, or in a pan, for faster cooking and a golden crust.
🟣The chicken pockets are a dish that lends itself to multiple pairings. Great accompanied by the same leftover pumpkin and chard prepared for the filling or with a side of seasonal grilled vegetables or a fresh salad. If you want a more substantial side dish, you can serve it with mashed potatoes, pilaf rice, or oven-baked potatoes, which complete the meal in a balanced way.
FAQ (Questions and Answers)
How to avoid dry chicken?
Cooking in foil is already a guarantee of juiciness. For optimal results, add a tablespoon of white wine, broth, or a drizzle of extra virgin olive oil inside the foil. These liquids, when evaporating, will keep the chicken fibers soft.
Can I prepare the pockets in advance?
Yes, you can stuff the chicken and prepare the foil packets a few hours ahead (or in the morning for the evening), storing them in the refrigerator. In this case, increase the cooking time by about 5 minutes since they will start from a cooler temperature.
How to correctly close the foil?
You can use either parchment paper or aluminum foil (or both: parchment paper inside and aluminum outside to avoid direct contact of the aluminum with the meat). It is essential to seal the edges well in a “candy” or, as I did, a “package” style so that hot air remains trapped inside to cook the meat evenly.
How do I know if the chicken is cooked inside without opening the foil?
If you have a kitchen thermometer, you can pierce the paper: the core temperature must be 165°F. Alternatively, if pressing the foil you feel it is firm and no longer elastic, the meat is ready.
