How to make
With a sharp knife, make a deep slit in the chicken breast, but not all the way through.
Season the meat with salt and ground black pepper. Cut the mozzarella into thick pieces. Put some of them in the formed pocket and stick a toothpick through it. Beat the egg with a wire whisk.
Prepare white and corn flour in two bowls. Roll the chicken pocket first in the white flour. Dip it in beaten egg and roll it in the corn flour. Grease a baking pan with olive oil.
Place the pocket and drizzle it with olive oil. Bake the stuffed chicken pocket at 360°F (180°C) in a preheated oven with a fan, until it is golden and crispy. Serve it with salad of your choice!
You can serve pieces of the stuffed chicken pocket drizzled with mushroom sauce as seen in one of the pictures!
Enjoy!
