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    You are in: Home / Recipes / Chicken in a Pocket Recipe
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    Chicken in a Pocket

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    TJW's Note:

    From the famous German chef Tim Melzer. Chicken filets, with mushrooms, onions, cherry tomatoes cooked in tinfoil packets with a white wine cream sauce. LECKER.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Clean the mushrooms, mix with the shallots and the garlic.
    3. 3
      In another bowl, mix the wine, tomatoes, crème frâiche, rosemary, and tomatoes together, salt and pepper to taste.
    4. 4
      Split the mushroom, garlic, shallot mixture into six tinfoil squares. (10 inches x 10 inches or so each).
    5. 5
      Add one filet to each square.
    6. 6
      Top each filet with equal portions of marinade and drizzle a bit of olive oil on each.
    7. 7
      Seal tightly, and bake for about 30 minutes, depending on the size of the filets. Small ones could be done in 25.
    8. 8
      ENJOY!
    9. 9
      * I used white button mushrooms because I couldn't find the others, and it was still really fantastic.

    Ratings & Reviews:

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    Nutritional Facts for Chicken in a Pocket

    Serving Size: 1 (258 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.6
     
    Calories from Fat 91
    38%
    Total Fat 10.2 g
    15%
    Saturated Fat 5.0 g
    25%
    Cholesterol 98.4 mg
    32%
    Sodium 146.4 mg
    6%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.5 g
    10%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    fresh rosemary

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