Chicken stuffed with mozzarella and leek

Cooking instructions

1. 1.

   Prepare minced chicken from the breast, season with salt and pepper, add ketchup, and mix well.

2. 2.

   Wash the leek thoroughly and cut it into slices.

3. 3.

   Heat a pan over medium heat, drizzle with oil, and sauté the leek, adding a pinch of salt and pepper to enhance the flavor.

   
4. 4.

   Preheat the oven to 180°C.

5. 5.

   Divide the minced meat into four equal parts. Line a cutting board with parchment paper, spread the minced meat over it, and smooth it into a thin, even layer.

   
6. 6.

   Place the sautéed leek and grated mozzarella on top of the minced meat.

   
7. 7.

   Fold the minced meat into a pocket shape, ensuring the edges are securely sealed.

   
8. 8.

   Line a baking sheet with parchment paper, grease it with oil, and place the meat pockets on it.

9. 9.

   Sprinkle with grated mozzarella and bake in the preheated oven for 25-30 minutes.