How to cook stuffed chicken breasts. Chicken breasts stuffed with cheese. Stuffed chicken breasts with mushrooms and cheese

Step 1: Prepare the filling.

Step 2: Prepare the fillet.

Step 3: Bake the stuffed breasts.

Step 4: Serve the stuffed chicken breasts.

Instead of toothpicks, you can also use kitchen string, simply tying the breasts together so that they do not fall apart during cooking.

You can use not only hard cheese, but also any other, and even processed cheese, in other words, the one you like best.

You can also wrap the breasts in bacon.

Chicken breast is a soft and juicy dish. There are many ways to prepare it: the bird can be baked in the oven, fried in a pan, boiled, stewed and cooked in a slow cooker. A special pleasure comes from stuffed chicken breast in the oven. You can use any ingredients of your choice as filling.

Stuffed and - the simplest and fastest recipe. It can be served for lunch or dinner with a side dish or used as a holiday table decoration. To make the dish more juicy and appetizing, it is recommended to use a fresh chicken carcass.

Tip: for convenience, it is better to buy fillet rather than breast, so as not to waste time removing bones and tendons.

• Chicken breast (or fillet) – 700 g (2-3 pieces).
• Fresh champignons – 400 g.
• Hard cheese – 100 g.
• Butter – 50 g.
• Onions – 2 pcs.
• Salt/pepper/spices to taste.

Cooking method:

• Wash and peel the mushrooms thoroughly. Remove legs and rotten areas, possible damage. Cut into equal size slices. Soak in cold water for 10-15 minutes.
• Peel the onion and chop into small cubes. Fry in a frying pan with vegetable oil until golden brown. The main thing is not to overcook the onion so that it doesn’t burn and turn black.
• When the onion is almost ready, reduce the gas to minimum. Add chopped mushrooms. Fry everything until the water has completely evaporated, stirring regularly with a spoon or wooden spatula. To make the mushrooms more tender, you can add a couple of tablespoons of fresh sour cream to the pan.
• Remove chicken breasts or fillets from the refrigerator and defrost in cold water. Using a sharp knife, carefully pry the carcass in the middle and make a “pocket” in it for the filling. If you can’t do this carefully, you can simply divide the carcass in half and then secure the edges with a toothpick or thread so that the filling does not fall out.
• Wash the inside of the breast with water to remove excess fat. Carefully place the filling inside. Add finely grated cheese and diced butter there.

Advice! It is much easier to add cold mushrooms and frozen butter - they do not fall apart and do not stick to the knife or spoon.

• Sew up the resulting hole with regular thread or secure with a toothpick. However, in the second case, melted butter and cheese may leak out.
• Salt and pepper the chicken carcass. You can add your favorite spices to taste. Dredge the chicken in flour or breadcrumbs to create a delicious crispy crust when fried. You can also add a little beaten egg to create a sort of batter.
• Preheat the oven to 180 degrees. Grease a baking sheet or baking dish with oil. Place chicken carcasses at a sufficient distance from each other. Bake for 40 minutes.

The finished dish should have a crispy crust. Before serving, the chicken can be cut into portions. Threads and toothpicks must be removed.

Stuffed breast with vegetables, baked in the oven

A tender and easy-to-prepare dish is stuffed breast with vegetables, baked in the oven.

Read also: Duck in orange sauce – 6 recipes

List of main ingredients:

• Chicken fillet – 6 pcs.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – 1 pc.
• Garlic – 2 cloves.
• Spinach – ½ bunch.
• Salt/pepper to taste.

If desired, you can add your favorite spices or herbs (it is better to take fresh rather than dried).

Cooking method:

• Remove chicken breasts from the refrigerator and defrost. Carefully cut in half with a knife (along the body), without cutting all the way through. Salt, pepper, and grate the inside with your favorite spices. It is better not to remove the skin - when baked it turns out very crispy. Leave the breasts for 15-20 minutes so that they are thoroughly soaked in salt and spices.
• Wash, peel, and remove stems and possible damage on onions, carrots and peppers. Grate the carrots on a fine grater, cut the onion and pepper into small cubes.
• Heat a frying pan with a small amount of vegetable oil. Fry vegetables for 10-15 minutes over low heat until golden brown. It is important that they do not burn or become dry.
• Finely chop the spinach with a knife or scissors. Mix it with the rest of the vegetables. Add a little salt and spices.
• Preheat the oven to 180 degrees. Grease a baking sheet or baking dish with butter or vegetable oil.
• Gently stuff the breasts with vegetable stew. Secure the edges with toothpicks or cotton threads. Place the carcasses on a baking sheet at a sufficient distance from each other.
• Bake for 40 minutes.

The finished meat should be soft and juicy. This can be checked with a fork or knife: carefully pierce the carcass with a sharp part. If it presses easily and white juice flows out, the meat is ready.

Before serving, remove threads and toothpicks. Best served with a side dish of rice, pasta or mashed potatoes.

Chicken fillet in foil

Stuffed breast in foil is prepared in a similar way to meat in a sleeve or batter. It is best to cook spicy chicken in this form.

List of ingredients:

• Chicken fillet – 2 pcs.
• Bell pepper – 1 pc.
• Onions – 1 pc.
• Carrots – 1 pc.
• Garlic – 4 cloves.
• Chili sauce – 1 tsp.
• Mustard – 1 tsp.
• Vegetable oil – 1 tsp.
• Salt/pepper to taste.
• Seasonings of your choice.

Cooking method:

• First, prepare the marinade. Mix chili sauce, mustard, oil and all spices, salt to form a homogeneous substance.
• Peel the garlic and grate it on a fine grater (you can put it through a press). Add garlic to the marinade.
• Remove the chicken from the freezer and defrost. Rub it with garlic sauce and leave for 2 hours so that the meat is well soaked.
• Wash and peel onions, peppers and carrots. Grate the carrots, cut the onion and pepper into small cubes. Fry vegetables in a frying pan with a small amount of vegetable oil until golden brown. Make sure nothing burns.
• Carefully cut the chicken fillet in half lengthwise along the body. Leave the edges untouched. Stuff the meat with filling. Carefully wrap in foil.
• Preheat the oven to 180 degrees in advance. Place the chicken fillet on a baking sheet or baking dish. Bake for 40 minutes.
• Carefully cut the foil and let the meat brown a little.

Stuffed with herbs and cheese

To prepare stuffed breast with cheese and herbs you will need:

• Chicken fillet – 4 pcs.
• Hard cheese – 300 g.
• Garlic – 3 cloves.
• Sesame – 50 g.
• Breadcrumbs – 50 g.
• Parsley – 15 g.
• Dill – 15 g.
• Salt/pepper to taste.

Cooking method:

• Grate the cheese on a coarse grater. Using scissors, chop the greens. Mix everything, add a little salt, pepper and spices.
• Prepare chicken fillet. Defrost the carcasses, rinse well. Use a knife to cut along the body, leaving the edges intact. Rub the inside of the chicken with salt and pepper.
• Stretch the resulting “pocket” to get as much filling as possible. Carefully place the cheese and herbs inside.
• Roll the carcasses in a mixture of breadcrumbs and sesame seeds to create a golden brown crust.
• Preheat the oven to 180 degrees. Place the chicken on a baking sheet and bake for 40 minutes until golden brown and fragrant.

Chicken breast with prunes

Read also: Buckwheat with meat and mushrooms – 6 recipes

Prunes will give the meat a special aroma and a unique spicy taste.

To prepare stuffed breast with prunes you will need:

• Chicken fillet – 4 pcs.
• Bacon (raw or smoked) – 100 g.
• Prunes – 100 g.
• Mozzarella cheese – 50 g.
• Vegetable oil – 3 tbsp.
• Salt/pepper to taste.
• Spices as desired (turmeric, coriander, suneli hops, pepper, paprika, oregano).

Cooking steps:

• Remove chicken fillets (or breast) from the refrigerator and defrost. It is better not to remove the skin - when baked it becomes crispy and appetizing. Carefully cut the carcasses along the body, leaving the sides untouched.
• Rub the inside of the meat with spices, salt and pepper. Drizzle with a small amount of vegetable oil. Place in a deep bowl and cover with a lid (you can use regular cling film). Place the bowl in the refrigerator for 20-30 minutes so that the meat is saturated with spices.
• Rinse the prunes thoroughly and dry them with a paper towel or napkin. Remove the mozzarella from the packaging, drain the water and cut into large pieces (or rings).
• Remove the chicken from the refrigerator and turn the “pocket” out, holding it near the sides. Stuff the meat with prunes and cheese. Wrap strips of bacon around the carcass and brush everything with vegetable oil to create a tasty crust when baking. Secure the bacon with toothpicks. You can sprinkle some spices on top.
• Preheat the oven to 200 degrees. Transfer the chicken to a baking dish or baking sheet.
• Bake the chicken for 40 minutes. Every 15 minutes, open the oven and pour meat juice over the chicken, which will begin to actively release under the influence of high temperature.

Stuffed breast in sour cream sauce, baked in the oven

Stuffed breast meat is a very tender and incredibly tasty dish that will look good on the holiday table. This is due to sour cream, which is actively added to any dish that contains chicken.

To prepare you will need:

• Chicken fillet – 600 g.
• Medium fat sour cream – 200 g.
• Hard cheese – 50 g.
• Bell pepper – 1 pc.
• Garlic – 3 cloves.
• Butter – 2 tsp.
• Lemon juice – 1 tsp.
• Salt/pepper to taste.
• Favorite spices for chicken.

Cooking method:

• Defrost chicken fillet and rinse thoroughly in cold water. Blot with a paper towel or napkin to remove excess moisture. Make small cuts in the fillet (be careful, the edges of the chicken should be intact so that the filling does not fall out during baking).
• Rinse the pepper well, remove the tail and seeds. Cut into thin rings.
• Preheat the oven to 200 degrees.
• Grease a baking tray or baking dish with butter. Place the chicken fillet on it, keeping a distance - in case the filling starts to leak out.
• Cut the garlic into small cubes, grate or pass through a press. Add to sour cream. Mix thoroughly until the mass becomes completely homogeneous. Add salt, pepper, spices, lemon juice (for softness of meat and slight sourness).
• Carefully stuff the chicken carcasses with bell pepper. Pour sour cream sauce over everything and sprinkle with grated cheese.
• Bake in the oven for 40 minutes.

Cooking method:

• Remove the cheese from the packaging and cut into small cubes. Mix with spices. Cheese goes best with spices, khmeli-suneli.
• Remove the chicken fillet from the refrigerator and rinse well in cold water. Cut along the body to create a pocket of sorts. Rub the inside with salt, spices and pepper.
• Stuff the fillet with cheese and sprinkle with a small amount of lemon juice. Secure the edges with cotton thread or a toothpick to prevent the filling from falling out during baking. Grease the top with vegetable oil to create an appetizing crust.

There are two ways to stuff breasts.

First way: The breasts are washed, a longitudinal cut is made so that a pocket is formed, where the filling is placed. Then the cut is pinned with a toothpick or wrapped with thread. Then the breasts are fried in a frying pan or baked in the oven.

Second way: The breasts are washed, dried with a napkin, cut lengthwise not completely, and opened in the form of a book, then the meat is lightly beaten, the filling is laid out and wrapped. Wrap it with thread and prepare it in the same way as in the first case.

As a filling use canned or fresh fruits, cheese, feta cheese, dried fruits, nuts, etc. It all depends on your preferences and imagination. In any case, the stuffed breasts turn out tasty and juicy.

Breasts are served, cut into slices and place on a plate. You can make a sauce and pour it over the finished meat. The dish is suitable both for a holiday and as an addition to a side dish for dinner.

Recipe 1. Stuffed breasts with bacon and cheese

Ingredients

chicken breast;

150 g cheese;

125 g butter;

a bunch of green onions;

fine table salt;

three large slices of bacon;

allspice and ground black pepper.

Cooking method

1. Wash the chicken breast, dry it with a napkin and make a longitudinal cut so that it looks like a pocket. Salt and pepper the meat and leave for an hour.

2. Cut the bacon into thin slices and fry it in a frying pan. Place cheese and butter in a separate plate. Knead everything thoroughly with a fork. Rinse the green onions and finely chop them. Place it on a plate with cheese. We also put fried bacon here.

3. Clean the brisket from excess salt. We place the fragrant filling in the pocket, seal the cut with a toothpick and place it on the oiled deco. Bake in the oven for forty minutes. Cut the finished stuffed breast into portions and serve with a side dish.

Recipe 2. Stuffed breasts with omelettes

Ingredients

chicken breasts – 2 pcs.;

five eggs;

cheese – 150 g;

half a carrot;

canned green peas - half a jar;

pepper, curry and salt;

a bunch of dill and parsley;

sour cream or mayonnaise.

Cooking method

1 Peel the carrots, rinse and finely grate. Grind the cheese in the same way as the carrots. Rinse the greens, lightly dry and finely chop with a knife. Break four eggs into a bowl, add grated carrots, one hundred grams of cheese and whisk everything until smooth. Fry four thin omelettes in a small frying pan.

2. Rinse the chicken breasts, remove skin and fat. Cut the breast in half lengthwise. Separate the small fillet. Cut most of it so that the meat can be unfolded like a book. Season each piece with salt and pepper and curry.

3. Cut the small fillet into small pieces, place in a deep plate, break the egg, add green peas and salt. Mix everything well.

4. Unfold the prepared breasts, cover with film and lightly beat. Place an omelette and two spoons of meat and peas on each piece of brisket. Roll the breast into a roll and wrap it with thread. Place the stuffed breasts in a baking dish and spread mayonnaise or sour cream on top. Bake at 180 degrees for half an hour. Just before finishing cooking, sprinkle the breasts with cheese.

Recipe 3. Stuffed breasts with cheese

Ingredients

three chicken breasts;

Parmesan cheese – 50 g;

three cloves of garlic;

a bunch of dill;

20 ml vegetable oil;

a pinch of pepper and salt.

Cooking method

1. Rinse the breasts under running water and pat dry. Separate the small fillet from the main piece. Place the breasts on a board, cover the meat with film and pound lightly with a hammer.

2. Finely grate the Parmesan and place in a deep plate. Rinse the greens, shake off and finely chop. Peel the garlic and chop using a garlic press. Add greens and garlic to cheese. Mix the filling until smooth.

3. Place a tablespoon of filling on each piece of brisket and wrap. Secure the meat with skewers or toothpicks. Line a baking pan with foil. Place the stuffed breasts in it, salt and pepper. Grease each piece with vegetable oil. Place in an oven preheated to 180 degrees for forty minutes. Serve the finished breasts with a side dish.

Recipe 4. Stuffed breasts with mushrooms and cheese

Ingredients

chicken breasts - three pieces;

half a kilogram of champignon mushrooms;

250 g cheese;

50 g each of sour cream and mayonnaise;

pepper, kitchen salt and Provençal herbs.

Cooking method

1. Rinse the breast, dry it and beat it a little with a hammer. We make cuts with a sharp knife so that the brisket can be opened in the form of a book. Mix sour cream with mayonnaise, add the prepared breast to this mixture, mix, and place in the refrigerator to marinate for forty minutes.

2. Boil the champignons, place in a colander and leave to drain all the liquid. Rub the cheese with large shavings. Cool the mushrooms and mix with cheese. Add a tablespoon of mayonnaise here and mix.

3. Remove the chicken breasts from the marinade. Place on a board, unfold and stuff with cheese and mushroom filling. Roll up and secure the edges with a skewer or toothpicks.

4. Place the breasts on a baking sheet, sprinkle Provençal herbs on top and pour over a small amount of mushroom broth. Place in the oven preheated to 180 degrees for half an hour. Water several times with the released juice.

Recipe 5. Stuffed breast with cheese and pineapples

Ingredients

canned pineapples - can;

cheese – 100 g;

chicken breast;

ground chili pepper and salt.

Cooking method

1. Rinse the breast under the tap. Season with salt and use a knife to make deep pockets on both sides. Sprinkle the breast with chili powder.

2. Cut pineapples into small pieces. Grind the cheese into large chips.

3. Place the chopped pineapples tightly into the pockets. Sprinkle cheese into pineapple pockets. The rest of the cheese is used a little later.

4. Cover the bottom of the pan with foil and place the chicken breast on it. Place in an oven preheated to two hundred degrees for forty-five minutes. In 10 min. until cooked, sprinkle the meat with the remaining cheese and bake until golden brown.

Recipe 6. Stuffed breasts with arugula and feta cheese

Ingredients

four chicken breasts;

a small jar of sun-dried tomatoes;

packaging of arugula;

200 g feta cheese;

vegetable oil;

pepper and salt to taste.

Cooking method

1. Chop the arugula with a knife, cut the sun-dried tomatoes into small pieces. Place everything in a deep plate. Crumble the feta into this and squeeze in the juice of one lemon. Mix the filling well.

2. Rinse the breasts, pat them dry with a napkin, and make a cut in each breast to form a pocket. Salt and pepper the breasts. Fill them with filling and seal the edges of the cut with a skewer or toothpick.

3. Place the stuffed breasts in a frying pan with heated oil and fry for ten minutes. Meanwhile, cut out a circle from baking paper to fit the diameter of the pan. Turn the meat over, cover with paper and continue frying for the same amount of time. Remove the paper, turn it over again and cover it with paper again. Fry until done. Before serving, cut into portions.

Recipe 7. Stuffed breasts with cheese and prunes

Ingredients

prunes – 150 g;

chicken breast – three pieces;

cheese – 100 g;

soy sauce – 100 ml;

spices for chicken, salt and pepper;

vegetable oil.

Cooking method

1. Rinse the breasts, dry and lightly pound. Transfer the meat to a container where it will marinate. Salt, season with spices and pepper. Pour in soy sauce, mix everything with your hands and marinate for at least an hour.

2. Rinse the prunes, fill them with warm water and soak for 20 minutes. Grate the cheese with large shavings. Drain the prunes, dry them slightly and chop into strips. Combine cheese and prunes in a deep plate.

3. Place a spoonful of filling on the beaten breast and fold it in half. Secure the edges with a skewer or wrap them with thread. Place the stuffed breasts in a greased pan. Add mayonnaise to the remaining filling and mix. Place it on top of the breasts. Place the pan in the preheated oven for forty minutes.

Recipe 8. Stuffed breasts with canned apricots

Ingredients

canned apricots – 240 g;

chicken breasts - four pieces;

cheese – 150 g;

garlic - two cloves;

sour cream – 60 g;

spices and salt.

Cooking method

1. Wash the breasts under the tap and pat dry. Make a pocket-shaped cut in each and place three apricot halves into them.

2. Salt the brisket. Peel the garlic and squeeze through a garlic press. Grind the cheese into small chips, add sour cream and garlic to it. Mix everything well. Use a spoon to fill the pockets with apricots. Secure the edges with skewers.

3. Place the stuffed breasts on a greased deco and place in a preheated oven for forty minutes. Bake at 180 degrees. Cut the breast into portions and serve with a side dish of rice or vegetables.

Recipe 9. Stuffed breasts with porcini mushrooms “Surprise”

Ingredients

kilogram of large chicken fillet;

onion and carrot;

350 g porcini mushrooms;

300 g cheese;

150 ml cream;

50 ml vegetable oil;

Cooking method

1. Rinse the breasts under the tap and pat dry with a napkin. Cut each one to create a “pocket”.

2. Peel the carrots and onions, rinse and cut into arbitrary pieces. Pour the vegetable mixture into a heated frying pan with oil and fry until the mushrooms acquire a light golden hue. Cool the filling.

3. Place a mixture of mushrooms and vegetables inside each cut. You don't have to skimp on the filling. Place the breasts, cut side up, on a baking sheet and cover each pocket with a thin slice of cheese.

4. Pour cream over the stuffed breasts and place in a preheated oven for forty minutes.

Recipe 10. Stuffed breasts with dried apricots and prunes

Ingredients

100 g each of prunes and dried apricots;

chicken breasts - four pieces;

sour cream and mayonnaise - 50 g each;

a bunch of green onions;

chicken seasonings and salt.

Cooking method

1. Rinse the breasts under the tap and dip them in a towel. We make cuts in the form of a “pocket”. Salt the meat, season with spices and pepper and leave for an hour to soak.

2. Rub the cheese into small shavings and place in a deep bowl. Wash the prunes and dried apricots, add warm water and leave for half an hour. Rinse the green onions, shake off excess moisture and finely chop. Place in a bowl with cheese. Drain the water from the dried fruits, cut them into thin strips and send them along with the onions. Add sour cream and mayonnaise and mix everything well.

3. Stuff the breasts with a mixture of cheese and dried fruits. Seal the edges with a wooden skewer and place in a baking dish lined with foil. Place in a preheated oven for 45 minutes.

• Before stuffing, it is better to marinate the breasts for several hours, in which case the meat will be juicy and tender.
• You can use any product as a filling, as long as it is filling.
• It is better to stuff chilled or fresh breasts; such meat will not dry out, and the finished dish will be much tastier than one prepared from a frozen product.
• Stuffed breasts can be served as a separate dish or as an addition to any side dish. If you are serving as a cold appetizer, then cut the breasts into thin slices, place on a plate and garnish with chopped herbs.
• The dish goes well with sauces based on sour cream or mayonnaise, with the addition of herbs and garlic; this sauce can be poured over the finished breast, or served separately.

Without delay, following the footsteps of a recent recipe, I am preparing stuffed chicken breast in... The dish is worthy of a festive event - it looks decent and tastes great when hot. It’s even better to serve cooled and cut into thin slices on a meat plate. The edging of light meat around a colored center of celery and carrots or other root vegetables will primarily attract the attention of diet snack advocates.

No frying, deep frying, breading or extra fat - stuffed chicken breast has just enough of everything. The delicate Béarnaise mixture imbues it with its own butter, yolks, and aromas, so dryness and inexpressiveness do not threaten the lean fillet.

Choose your own filling for stuffing chicken breast. If you're counting calories, stick to watery vegetables and greens. In general, the list is endless, there are no strict restrictions. You can fill the meat with a mixture of nuts, cheeses and spices, or combine different types of meat.

Cooking time: 60 minutes / Number of servings: 2

Ingredients

• chicken fillet 2 pcs.
• béarnaise sauce 100-150 g
• carrots 1-2 pcs.
• celery stalks 1-2 pcs.
• greens 3-5 branches
• garlic 2-3 teeth.
• salt, pepper to taste

Preparation

The easiest way is to take a fairly large fillet (weighing about 300 g per piece). If you purchased a bone-in breast, it should be carefully cut. Try not to tear the meat to preserve the large size.

First, wash the bird in cold water, blot it with paper or a woven napkin - cut off the films, fat layers and beat the already cleaned meat over the entire area. Thick areas with ivy, if possible comparing the thickness along the entire perimeter. Since chicken meat is tender and does not have excessively hard fibers, we can use a hatchet without any effort. There is no need to turn the fillet into a transparent “canvas” - the meatiness of the finished dish should be present.

At this step, you can salt and pepper the breast on both sides. Since the béarnaise sauce is fully rich, I do without seasonings.



Thickly coat with our impregnation - bearnaise sauce based on butter, egg yolks and spicy aromas. When planning to pre-marinate the workpieces, apply the tasty mixture on both sides and place in the refrigerator under film or a lid for an hour or two. If you are short on time, you can skip marinating, form rolls and bake immediately. In this case, first spread it on one side, fill it with filling, twist it, and only then grease the other side, the shell.



Stuff as you wish. I think the delicate rolls go well with the celery stalks and sweet carrots. A little color inside the slices and a neutral taste. But there might be sticks of colorful sweet/hot peppers, green beans, shredded broccoli or cauliflower, baby sugar snap peas and corn kernels. Instead of a lean version, they also prepare more high-calorie ones - with cottage cheese, cheeses (pickled, soft, hard), fried mushrooms, and bacon. Look into the bins and the idea will appear on its own. I cut celery and carrots into long strips of approximately the same thickness and length. I place it in a bunch and crosswise on the edge of the fillet blank.



Pressing the filling, we roll the meat to the end - making as tight rolls as possible. In a tight container, well-rolled breasts will hold their shape and will not open up. But to be on the safe side and in case of defective/torn pieces, rewind with kitchen twine. You can also wrap semi-finished rolls tightly in foil, one at a time. Similar to the first portion, we repeat the steps with the second. We beat it, marinate it, fill it with filling, roll it up and cover it again with the delicate mixture.



At the bottom of a heat-resistant container, scatter branches of pure parsley or other herbs (dill, basil, tarragon in moderation), several garlic cloves, sticks of celery and carrots, peppercorns and large crystals of sea salt. The fragrant “pillow” will saturate the meat from below and protect it from burning.



We lower the stuffed chicken breasts onto the branches - I placed them end to end and there was no need to additionally tie them with thread. Place the lid on and place in a preheated oven, steaming at 180 degrees for about 40-50 minutes. Watch how much juice is released and then evaporated. In my example, after 5-7 minutes, the liquid covered the chicken from below by about a third and this was enough for the entire baking. There was no need to turn it over. I let the moisture evaporate almost completely. It took about 45 minutes, and the rolls were steamed through.

Cool in the mold, then transfer to the refrigerator - when planning a cold appetizer. We divide the grabbed bars into round slices. The bird is served hot, straight from the heat, which is no less appetizing.

Serve the breast cut into plates as an independent dish or add to the meat plate, bon appetit!

White meat can be prepared without any hassle and can be processed in any way: stewing, frying, boiling, baking, stuffing. This is a valuable product for those who are concerned about their health and love to eat delicious food. The only drawback of the fillet is its dryness, but this can be easily eliminated by using vegetable filling and adding sauces or gravy. Stuffed chicken breast, if the “correct” recipes are chosen, turns out very tender and juicy.

Delicious Stuffed Chicken Breast Recipes

Poultry fillet allows you to create amazing dishes with different flavor combinations.

After all, white meat goes well with vegetables, mushrooms and even fruits.

A quality product and a little imagination will help you prepare a homemade lunch or holiday dinner in the oven, in a frying pan or in a slow cooker.

For stuffing It’s better to choose a large fillet - it’s easier to work with.

Of course it must be fresh.

If the meat is frozen, defrost it in the refrigerator, not on the table or, even worse, in warm water.

This meat appetizer is reminiscent of chicken breast rolls, but the cooking process is different: you don’t need to beat the fillet to stuff it. It is important to make the cuts correctly so that more filling fits into the “pockets”.

Chicken breast stuffed with cabbage

Stuffed breasts in dough are a hearty and tasty dish that can be prepared for a home-cooked dinner or any holiday feast.
Stuffed chicken breasts wrapped in puff pastry and baked in the oven are a pretty simple recipe.

Products for it can be bought at any supermarket. The breast is stuffed with sauerkraut, vegetables, spices, and spicy herbs are added. The peculiarity of the recipe is the use of ready-made puff pastry - such a “coat” will make the fillets especially juicy and tender. Easier ideas with ready-made puff pastry. Stuffed chicken breasts reach perfect condition in the oven.

Recipe information

• Cuisine:European
• Type of dish:meat dish
• Cooking method: in the oven
• Servings:4
• 1 hour

Ingredients:

• chicken breast - 1 pc. (850 g)
• salt - to taste
• ground black pepper - to taste
• sauerkraut – 100 g
• carrots - 100 g
• onion - 160 g
• olive oil - 35 g
• greens - to taste
• puff pastry – 400 g
• chicken yolk - 1 pc.

Cooking method

Take an onion, peel and cut into small pieces. Wash the carrots, remove the peel, cut into small cubes or grate on a coarse grater. Pour olive oil into a frying pan and heat slightly. Add prepared vegetables. Fry over low heat until soft.


Then add sauerkraut. If the cabbage is too sour, rinse under running water and squeeze out excess liquid. Simmer over low heat for up to 10-15 minutes. Season with spices and turn off the heat.


Rinse the greens from dirt and dust and dry with a paper towel. Remove the rough stems, chop the leaves finely, add to the cabbage and stir. Cool the filling.


Now take care of the chicken breast. Remove the skin and spine bone, if any. Rinse thoroughly and dry with a napkin. Separate the small fillet from the underside.


Take a sharp small knife and make a longitudinal cut on the breast, without cutting to the underside. Make deep cuts in the sides, being careful not to damage the integrity. Open it up to create a pocket. Season with salt and ground black pepper on all sides.


Place the cabbage filling tightly into the pocket. Lightly pound the small fillets.


Cover the pocket with the beaten meat, tucking it inside.


Thaw the puff pastry. Lightly dust the board with flour. Roll out into a rectangular layer. Cut into long strips.


Wrap the stuffed breast in strips of dough overlapping each other, as in the photo.


Brush the top with shaken chicken yolk. Place in a preheated oven for 50-60 minutes at 180 degrees until golden brown.


Stuffed chicken breasts baked in dough are ready. You can serve it immediately.


Bon appetit!

Recipe with mushrooms and cheese in a frying pan

The classic combination of mushrooms and chicken never fails, and this very filling tandem will not leave anyone hungry.

You can use any mushrooms in this filling: oyster mushrooms, porcini mushrooms, and chanterelles.

For cheese, it is better to choose hard varieties.

Chicken breasts stuffed with mushrooms can be served hot or cold.

What do we need:

• chicken fillet - 3 pcs.
• mushrooms (champignons) - 300 g
• onion - 150 g
• cheese - 50 g
• cream - 350 ml
• salt, spices - to taste.

How to cook:

1. Chop the peeled onion into small cubes. Grate the cheese. Cut the mushrooms into slices.
2. Sauté the onion in oil until golden brown. Then add mushrooms to them. Fry until all the moisture is released from the mushrooms and they are fried. Salt the mushrooms and season them with spices.
3. Mix grated cheese into the cooled onion-mushroom mixture and set aside a third of the filling.
4. Prepare fillet for stuffing. To do this, make welt pockets from the breast: carefully cut off the small bottom fillet; make a longitudinal cut in a large piece, but not to the very end; make 2 in-depth side cuts to create a large pocket in the fillet.
5. Salt the meat on all sides. Place the filling tightly inside the cut. Close the hole with a small fillet, inserting it inside the pocket.
6. Heat a little vegetable oil in a frying pan. Place the stuffed chicken breasts, seam side down, and fry for 6 minutes. Then turn them over to the other side.
7. To keep the meat juicy, continue cooking in cream. To do this, pour the rest of the onion-mushroom mixture into the frying pan. Pour in the cream. Season the sauce with salt, pepper and spices. Simmer chicken breasts stuffed with mushrooms and cheese for 20-30 minutes over low heat, covered.

For variety, the filling for the breast can be made from vegetables: leeks, bell peppers, tomatoes. Fry finely chopped vegetables over high heat for just a couple of minutes, fold into a breast. Roll the fillet in flour, egg and breadcrumbs. Fry chicken breasts stuffed with vegetables in a frying pan until cooked. Vegetable juice will add juiciness to the meat, and the breading will prevent the moisture from evaporating completely.

Fillet with cottage cheese and herbs for a slow cooker

Stuffed breasts can be cooked in a slow cooker with any filling.

Prunes with nuts or spinach are good, and chicken breasts stuffed with different types of cheese are delicious.

But cottage cheese will add special tenderness to such a dish.

Components:

• fillet - 4 pcs.
• cottage cheese - 200 g
• greens - 100 g
• garlic - 2 cloves
• turmeric - ½ tsp.
• sour cream - 4 tbsp. l.
• salt, pepper - to taste

Cooking steps:

1. Before preparing the stuffed chicken breasts, make the filling. Finely chop a bunch of greens. Crush the garlic cloves through a press. Mix cottage cheese with herbs and garlic in a bowl. Pour in sour cream, add turmeric. Add salt and pepper to the mixture and mix everything. To add flavor, it is better to take a bunch of several sprigs of different herbs: dill, parsley, cilantro.
2. Cut each chicken fillet lengthwise to create a pocket. Large pieces of meat can be lightly beaten. Salt the breast.
3. Place the curd mixture in each pocket. Connect the edges of the fillet, you can do this with toothpicks.
4. Heat vegetable oil in a multicooker bowl. Place in a multibowl and sprinkle raw stuffed chicken breasts with pepper and other seasonings. Cook the dish for 15-20 minutes on each side in the “Baking” or “Frying” mode.

To make the meat softer, almost finished chicken breasts stuffed with cottage cheese and herbs can be additionally stewed in curd sauce. This sauce is prepared in the same way as the filling, only the cottage cheese is diluted with milk to achieve the desired consistency.

Oven-baked breasts stuffed with peaches

The combination of meat and sweet fruits is the highlight of any feast.

The canned peach filling will give you an unforgettable explosion of emotions and taste.

Products:

• chicken fillet - 4 pcs.
• canned peach – 250 g
• cheese - 100 g
• garlic - 2 cloves
• sour cream - 4 tbsp. l.
• salt, pepper - to taste.

How to do:

1. Cut the canned peaches into equal small cubes. Grate a piece of hard cheese on a coarse grater. Chop the garlic cloves with a knife.
2. Make a deep cut in the washed and dried fillet to create an open pocket. Rub each piece with pepper and salt.
3. Carefully place peach cubes in an even layer into the opened fillet. Pour them with 1 spoon of sour cream. Crush a little with chopped garlic for flavor. Place grated cheese on top. Cover the filling with the second part of the fillet. Use toothpicks to pin the seams so that there are no holes.
4. Fry the chicken breasts with the filling in a hot frying pan for 2 minutes. Grease a baking tray with oil. Place pre-fried fillets in it. Bake stuffed chicken breasts in the oven at 180 degrees for half an hour. Then take out the baking sheet, and crush each piece with the remaining grated cheese. Give the dish another 10 minutes so that the meat is ready and the cheese turns into an appetizing crispy crust.

You can also use canned or fresh pineapples or any sweet and sour apples as a fruit filling. Everything is prepared in the same way as in the case of peaches.

Note to the hostess

• Chicken fillet should always be fresh, because only excellent meat will make an appetizing dish.
• Store-bought chilled fillets should not be chapped, have a uniform color, and no slippery coating or odor. When purchasing a packaged product, the vacuum must be intact and have a good shelf life. Fresh white meat should not be refrigerated for more than 2 days.
• Before using the fillet, each piece must be cleaned of skin, excess fat, cartilage and films.
• If you want to get creative and decide what to stuff chicken breasts with, then when choosing the filling, try to choose a colorful variety of vegetables. In this case, the body will receive a lot of nutritional and beneficial elements and the finished dish will delight with its aesthetic appearance.
• It is important to cook from local and seasonal ingredients, because... Imported and greenhouse vegetables may be unripe or tasteless.
  For a year-round supply of vitamins to the body, you can stuff the fillet with frozen vegetables and home-made fruits.
• When stuffing a breast with any products, you must do it in such a way that during further cooking the filling does not fall out of the meat. If necessary, it is better to fasten the dangerous edges with skewers or wrap the fillet with kitchen thread.

Useful video

The breast is not only tasty, but also very beautiful if you stuff it with zucchini, pepper and carrots, as in this video recipe: