Filled Chicken Pocket

Chicken breast is one of the dishes that people cook very often, it's low in calories and very digestible. 
This recipe can become a festive one as it presents itself well. You only need to pay attention to the size of the chicken breasts: you should buy the smaller ones so they can become one per portion...

INGREDIENTS:
Servings: 4

600-700g double chicken breast
200g mushrooms
4-5 slices of speck /smoked ham
1 medium potato
150g Stracchino cheese (creamy fresh cheese)
1 garlic clove
2 rosemary sprigs  
salt
EVO oil

1. Peel a potato and boil it till it's ready.

2. Slice mushrooms and fry them with some EVO oil and a garlic clove cut in halves (remove it when the mushrooms are gold in colour)
3. Cut in stripes smoked bacon, or as I used, speck, add it to mushrooms and cook for a couple of minutes to add to the dish a nice smoky flavour.

4. Cut potatoes in small cubes and mix with mushrooms and speck.

5. Add Stracchino cheese and mix well, add some salt if needed.

Note: Stracchino is and nothern Italy young cow's cheese, has no rind, creamy texture and slightly soury taste. It's normally eaten by itself or spread on fresh bread. In some Italian regions it's used to fill in Focaccia or Piadina, typical bread Liguria and Emilia-Romagna.
If you cannot find this type of cheese, you may use Philadelphia or any fresh creamy cheese.

6. Divide the chicken breast in two parts, cut off if necessary the excess parts in order to have two neat filets. 

7. Insert a sharp knife into the larger part of the meat and try to make a cut inside the meat to create kind of a pocket. Be careful not make holes in your the pocket...

8. Fill in the pocket with the filling you prepared before.
 
9. Seal the opening with some toothpicks.
10. In a glass/ceramic pot pore some EVO oil and place the chicken breasts inside.  
11. Pour some more oil on top the meat and add some fresh rosemary.

12. Cover the pot with aluminum foil and cook in the oven at 250C for 30 minutes. Then uncover the pot and cook for 10 minutes more on the upper rack to brown the top a bit.

13. Serve with the it's sauce and Bon Appetit!!! But don't forget to remove the toothpicks...  

Note: A piece of advice: To make a neat and sharp cut wait till the meat is warm, if it's hot you won't be able to cut it well.