Savory Chicken Pockets with Chanterelles and Cheese

These savory chicken pockets filled with chanterelles and cheese offer a delightful fusion of textures and flavors that captivate your taste buds. The tender chicken is perfectly seasoned and combined with earthy chanterelles, creating a filling that's both hearty and satisfying. A touch of melted cheese complements the mushroom's distinct taste, adding a creamy richness to every bite. The pockets are made with crispy pastry, which encases the filling and provides a pleasing contrast in texture. This recipe is both comforting and elegant, making it an ideal choice for a family dinner or a special gathering. It's simple enough for a weeknight meal yet impressive enough to serve to guests. This dish not only hits the mark on flavor but also in presentation. Pair it with a crisp salad or roasted vegetables for a complete meal. Here's how you can create these delicious chicken pockets at home.

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup chanterelle mushrooms, cleaned and sliced
• 1 cup shredded cheese (cheddar or mozzarella recommended)
• 1 package puff pastry, thawed
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Spices

• 1 teaspoon thyme
• 1 teaspoon rosemary

Sauces

• 1 egg, beaten (for pastry glaze)

Preparation Time

• Total time: 1 hour
• Prep time: 20 minutes
• Cook time: 40 minutes

Step-by-Step Instruction

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare the Chicken: Season the chicken breasts with salt, pepper, thyme, and rosemary. Set aside to marinate for a few minutes.
3. Saute the Vegetables: Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until the onion turns translucent.
4. Add Chanterelles: Stir in the sliced chanterelle mushrooms, cooking until they release their juices and become soft.
5. Cook the Chicken: Increase the heat slightly, add the chicken to the pan, and cook for about 5 minutes on each side until browned. Remove and let cool.
6. Assemble the Filling: Once the chicken is cool enough to handle, chop it into small pieces. Mix with the sautéed onion, garlic, mushrooms, and shredded cheese.
7. Prepare the Pastry: Roll out the puff pastry and cut it into rectangles large enough to encase the filling.
8. Fill the Pockets: Place a generous spoonful of the chicken mixture onto each pastry rectangle.
9. Seal the Edges: Fold the pastry over to form a pocket, sealing the edges with a fork to ensure they are tightly closed.
10. Glaze with Egg: Brush the top of each pocket with the beaten egg for a beautiful golden finish.
11. Bake the Pockets: Arrange the pockets on a baking tray lined with parchment paper. Bake in the preheated oven for 20-25 minutes until the pastry is golden and flaky.
12. Rest Before Serving: Allow the pockets to rest for a few minutes before serving.

Tips

• Substitutions: Use any type of mushrooms or cheese you prefer.
• Make Ahead: Prepare the filling a day in advance for more developed flavors.
• Pastry Tips: Keep your puff pastry cold to achieve the best flaky texture.

Nutrition

• Calories: Approximately 450 per pocket
• Protein: 32g
• Fats: 25g
• Carbs: 22g

Variations

• Vegetarian Option: Substitute chicken with tofu or extra mushrooms.
• Gluten-Free Version: Use gluten-free pastry sheets.
• Spicy Twist: Add a pinch of red pepper flakes to the chicken for some heat.

Serving Suggestions

• Garnish: Serve with fresh herbs like parsley or chives.
• Side Dishes: Pair with a fresh garden salad or roasted asparagus.
• Beverage Pairing: A glass of white wine or a light, fruity beer.

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