Delicious juicy pockets of chicken fillet, with cheese and eggplant filling. The light aroma of spices and creamy sauce give the chicken a special unique piquancy. Serve as a separate dish, with vegetables or other favorite side dish.
For cooking, I took the finished chicken thigh fillet. But you can make the fillet yourself, carefully removing the meat from the bone and removing the skin.
And so, chicken fillet lightly beat off on one side, with the one from which the skin was removed. Pepper with a mixture of peppers and lightly salt. To put it in the refrigerator while we prepare the filling.
Eggplant cut into cubes, fry in vegetable oil. 5 minutes before the end add tomato ketchup and coriander, mix well. At the end of frying, lightly salt, add the squeezed garlic, turn off the heat and mix well. Unparliamentary.
Grate cheese on a coarse grater. Put in the eggplant filling 3 tablespoons of cheese with a slide, mix. The rest is covered with cling film and put in the refrigerator for a while.
On one part of the chicken fillet put a tablespoon of filling, not reaching the edge of 1 cm.
Cover with the other half and secure with a toothpick. Here are the pockets should turn out.
Form grease with vegetable oil, put the chicken pockets. Prepare a spicy creamy sauce: pour soy sauce into a deep bowl, add paprika, Basil and 1 tsp salt.
Pour in the cream, add the starch, stir well.
Pour the sauce pockets, cover the form with foil and put in a preheated oven and bake at 180 degrees.
After 40 minutes, remove the form from the oven, remove the foil, remove the toothpicks. Sprinkle the pockets with grated cheese and pour the sauce over them.
Put back in the oven for another 40-45 minutes. No foil!
The aroma throughout the house is simply divine!
Arrange the pockets on plates and can be served as a separate dish, with vegetables or other favorite side dish!
Very tasty, juicy and fragrant!