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🍽️ Chicken Breast Pockets with Ham and Celery Cream

475 kcal · 30 min · 4 servings

Ingredients

• 150 g cream cheese
• 1 tbsp freshly chopped herbs (e.g. parsley and chives)
• 0.25 tsp lemon zest
• 1 tsp Pul Biber
• salt
• 4 chicken breast fillets (each approx. 180 g)
• pepper (from the mill)
• 8 slices Serrano ham (or Parma ham as a substitute)
• 1 tbsp olive oil

Instructions

1. 1. Preheat your oven to 190 degrees Celsius using top and bottom heat.
2. 2. Peel the celery and cut it into coarse cubes.
3. 3. Boil the celery cubes in salted water for about 20 minutes until they are soft.
4. 4. Mix the cream cheese with the herbs, lemon zest, and Pul Biber in a small bowl.
5. 5. Season the cream cheese mixture with salt.
6. 6. Wash the chicken breast fillets and pat them dry with a kitchen towel.
7. 7. Cut a pocket lengthwise into each fillet, without cutting all the way through the bottom.
8. 8. Fill each pocket with the cream cheese mixture.
9. 9. Season the chicken meat on the outside with a little salt and pepper.
10. 10. Wrap each fillet tightly in two slices of ham.
11. 11. Place the stuffed fillets on a baking sheet lined with baking paper.
12. 12. Drizzle the fillets with olive oil.
13. 13. Bake the fillets in the oven for 15 to 18 minutes.
14. 14. Drain the cooked celery and let it drip dry well.
15. 15. Return the drained celery to the pot.

Nutrition per serving

• kcal: 475
• Protein: 62 g · Fett/Fat: 24 g · Carbs: 1 g