Shrimp-Stuffed Chicken Pockets

Shrimp-stuffed chicken pockets are a refined and tasty dish. Here’s how to prepare them with an Italian touch.

Ingredients

• 4 chicken breasts
• 200 g cleaned shrimp
• 1 garlic clove
• Chopped parsley to taste
• Salt to taste
• Pepper to taste
• Extra virgin olive oil
• White wine
• 1 lemon
• Flour to taste (for breading)
• 1 egg (for breading)
• Breadcrumbs to taste (for breading)

Preparation

1. Start by opening the chicken breasts to create a pocket inside, being careful not to cut all the way through.

2. In a pan, lightly sauté the chopped garlic with a drizzle of extra virgin olive oil.

3. Add the shrimp and cook for a few minutes until they turn pink.

4. Deglaze with a splash of white wine and let it evaporate. Add the chopped parsley and season with salt and pepper to your taste. Let cool.

5. Stuff the chicken pockets with the shrimp filling, securing them with toothpicks to prevent the filling from leaking during cooking.

6. Prepare three shallow dishes: one with flour, one with beaten egg, and the last with breadcrumbs.

7. Coat the chicken breasts first in flour, then in egg, and finally in breadcrumbs, ensuring the breading adheres well.

8. In a pan, heat some oil and place the breaded chicken breasts. Cook on both sides until golden, then lower the heat and continue cooking until the chicken is cooked through inside.

9. Serve the stuffed chicken pockets with a sprinkle of fresh parsley and garnish with lemon wedges.

Interesting Facts

Chicken pockets are versatile and can be prepared with many fillings such as cheeses, spinach, mushrooms, and much more. In Italy, the pairing of chicken and shrimp is not among the most traditional, but it is an example of how Italian cuisine is open to new interpretations and to reimagining dishes from other cultures in a tricolor key.