Chicken “Pockets” with Lemon Rice Recipe
Chicken with rice is the most popular combination since ancient times… Chicken fillet can be used to prepare a variety of dishes, both for a festive table, and for a family lunch or dinner. Today there will be chicken “pockets” with mozzarella and spinach. A nice bonus to the “pockets” is fragrant rice with a wonderful lemon flavor and creamy color. A wonderful side dish for tender chicken fillet.
Servings
5
Cook Time
60minutes
Servings
5
Cook Time
60minutes
Ingredients
Lemon rice:
Chicken “pockets”:
Instructions
  1. Wash a small lemon well, grate the zest on a grater, squeeze out the juice. Finely chop a small onion and garlic cloves. In vegetable oil (2 tablespoons), put out the onion and garlic until transparent, add lemon zest, simmer for a couple of minutes. Rinse the rice (white, long-grain) to clear water, drain the water from washing through a sieve, put the soaked rice in a saucepan with onion and zest, add vegetable oil (2 tbsp.l.) warm the rice, stirring (the rice should be soaked in oil).
  2. In hot water (2 cups = 250 ml.), dissolve salt (1 tsp.), add lemon juice (2 tbsp.l.), pour into rice. Bring the rice to a boil and simmer under a lid for 25 minutes. The water will be completely absorbed into the rice. Leave the rice in the pan, do not open the lid while the chicken “pockets” are cooking.
  3. Products for chicken “pockets”: Wash the chicken fillet in advance and dry it with a paper towel. Rinse the spinach leaves in cold water and dry. Cut the mozzarella into plates.
  4. In each chicken fillet, make an even deep incision in the middle. We open the prepared “pockets” with a “book”, salt and pepper. Put a few plates of mozzarella in the center of the chicken “pocket”, 2-3 spinach leaves on top, then another layer of mozzarella. Close the “pocket”, fix the incision with a wooden toothpick, season with salt and pepper on both sides. Mix the breadcrumbs with paprika.
  5. In this recipe, the “pockets” are prepared in a slow cooker, in the “quenching” mode. With this preparation, chicken meat turns out to be very tender and very juicy. Pour 3-4 tablespoons of vegetable oil into the bowl of the slow cooker, switch the “frying” mode. Chicken “pockets” generously roll in hot breadcrumbs, fry in preheated oil. Fry for 3-4 minutes on both sides. Set the multicooker mode to “quenching”. Cooking time is 20 minutes. When ready, do not open the lid of the slow cooker for another 10-12 minutes.
  6. During the preparation of chicken “pockets” lemon rice is even more saturated with a spicy lemon-onion flavor. Serve the dish hot. Enjoy your meal!!!
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