Portions: 03 Preparation time: 40 minutes

Chicken and mushroom pockets with OLE! dried tomatoes with capers


Cut the chicken into strips. Season with salt and pepper and sprinkle with plenty of herbs. Sauté with rosemary until golden brown to set the white but keep the meat slightly moist.

Rinse, dry, and slice up the mushrooms. Fry on butter. Unroll the dough and cut into 6 squares. Place the pieces of meat, a few mushrooms, a slice of mozzarella, and dried tomatoes with capers in the middle of each square. Fold the corners and bring the ends together. Bake in 200oC for around 20 minutes.