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A plate of golden-brown stuffed chicken mince pockets, one cut open to reveal a molten cheese and sauce filling.

Stuffed Chicken Mince Pockets

These stuffed chicken mince pockets are a crispy, protein-packed snack that is both satisfying and easy to make. Seasoned ground chicken is filled with a creamy, flavorful center, then cooked until golden and crisp. They are perfect as a quick snack, meal prep option, or light dinner with a side salad or dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Light Meal, Snack
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Mixture
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For the Filling
  • 1/2 cup low fat cottage cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon chopped fresh parsley
For Breading and Cooking
  • 1/2 cup all purpose flour
  • 1 large egg beaten
  • 1/2 cup breadcrumbs
  • 2 tablespoons olive oil

Equipment

  • mixing bowl
  • Skillet

Method
 

  1. In a mixing bowl, combine ground chicken, garlic powder, onion powder, paprika, salt, and black pepper. Mix until well combined.
  2. In a separate bowl, mix cottage cheese, mozzarella cheese, and chopped parsley.
  3. Take a small portion of the chicken mixture and flatten it in your hand. Add a spoonful of the cheese filling in the center, then fold and shape into a sealed pocket. Repeat with remaining mixture.
  4. Set up a breading station with flour in one bowl, beaten egg in another, and breadcrumbs in a third.
  5. Coat each chicken pocket in flour, then dip in egg, and finally coat with breadcrumbs.
  6. Heat olive oil in a large skillet over medium heat. Cook the chicken pockets for 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
  7. Transfer to a plate and let rest for a few minutes before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat in an oven or skillet to maintain crispiness.