Chicken Pockets

A spicy and tasty dish for gourmets!

Ingredients:

½ kg chicken breasts
Yellow cheese
Ham
Breadcrumbs
Paprika
Garlic flour/optional/
1 cup of white wine
1 instant chicken broth
100 g processed cheese
200 g sour cream
vegetable oil
Salt

Method:

Hammer the chicken breasts until they get thin. Place a thin slice of ham and yellow cheese over half of the steak. Fold the pocket and prick the edges with tooth sticks. Combine breadcrumbs with paprika and garlic flour. Roll the pockets in breadcrumbs. Fry in strongly heated oil until golden brown. Pour out excessive oil. Add wine and chicken broth. Cover and keep over lower heat for about 20 min (as long as it is necessary for the chicken to cook). Take out the pockets and remove the tooth sticks. Add processed cheese to the sauce. When it melts down, stir in some cream. If necessary, salt to taste. Pour some sauce over the chicken pockets. Serve warm with some garnish. I garnish them with mushrooms sautéed in butter with some parsley or fresh potatoes / slightly boiled and sautéed in butter/.

Bon appetit!