Fried Chicken in Pockets
Appetizers • European
Description
Fried Chicken in Pockets
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Morels 0 oz
- Marinated cherries 6 pieces
- Olive Oil 1 tablespoon
- Scallions 4 stalks
- Vegetable Oil ½ liter
- Salt to taste
- Kaffir Lime Leaves 4 pieces
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut a sheet of thick baking paper into four squares of 20×20 cm. Cut the chicken breasts into four pieces. Slice the green onions into 5 cm strips and cut the tomatoes in half. Mix the olive oil with salt and pepper and coat the chicken pieces in it.
Step 2
On two squares, place a couple of kaffir lime leaves, a few strips of green onion, then the chicken, followed by more onion, and finish with the tomatoes and mushrooms (wild mushrooms, champignons, fresh or frozen will work). Close with the second squares, fold the edges, and secure with a stapler.
Step 3
Heat vegetable oil in a heavy-bottomed pan. Fry the chicken in the paper for two minutes on each side. Remove with a slotted spoon, wipe well with paper towels, unwrap, and serve.
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