For Chicken Pockets:
Fresh mushroom 10
Butter 2 tbsp
Oregano 1/2 tsp
Salt to taste
Egg 1
Chicken breasts 2
Italian bread crumbs ½ cups
For Sauce:
Oil ½ cup
Garlic cloves 2-3 (chopped)
Tomato 2 (chopped)
Tomato paste 2 tbsp
Black pepper ½ tsp
Salt to taste
Oregano ½ tsp
White fresh mushroom 5-6 (chopped)
Fresh basil leaves 5-6 leaves
Pasta 1 cup (boiled)
Cooking Directions
Chop mushrooms with butter salt and oregano to make paste.
Take chicken breast cut and make pockets with help of sharp knife.
Put filling at the center of chicken pocket and press sides of chicken breast to seal.
Put stuffed chicken pockets in a bowl, add 1 egg and bread crumbs, mix all and coat well on chicken pockets and deep fry.
For Sauce: Heat oil add garlic, sauté add tomatoes and cook till become paste.
Add tomato paste, black pepper, salt, oregano and mushrooms mix and stir.
Now add boiled pasta and chopped basil leaves, toss well to incorporate.
Dish out pasta on serving platter place chicken pockets decorate with soya and grated cheddar cheese and serve.
