Chicken dishes are beloved in almost every home. But sometimes the traditional fried legs get boring, and then you can cook completely new original chicken breast dishes. Many people do not buy this part of the chicken because they consider the breast meat to be a bit dry. But breasts stuffed with hearty filling are a juicy and flavorful dish that will diversify your usual diet and decorate the table.
Tender stuffed chicken breasts with mushrooms
- chicken breasts - one kilogram;
- garlic - a couple of cloves;
- mushrooms (champignons) - three hundred grams;
- butter - two tablespoons;
- cheese - two hundred grams;
- sunflower oil - three tablespoons;
- salt pepper.
Cooking time - 1 hour.
Calorie content per hundred grams is 190 kilocalories.
To prepare chicken breast stuffed with mushrooms, you need:
- Chicken meat should be rinsed with cold water. If the breast has skin, it must be removed. We cut out all excess: fat, tendons. Cut the meat into two or three pieces into plates;
- We cover each plate with cling film and beat it with a special hammer. You need to beat it very carefully so as not to break through the tender meat. Ideally, the thickness of the beaten fillet should be about one centimeter. After the meat is prepared, it can be put in the refrigerator;
- To prepare this dish, it is preferable to use champignons, but other mushrooms are also suitable. Mushrooms need to be washed and wiped dry. Cut into pieces and then grind in a blender. You can simply chop them finely with a knife;
- Peel and finely chop the garlic; you can use a garlic press;
- Fry the garlic cloves for a couple of minutes in butter, then add the mushrooms. Fry the ingredients for ten minutes, add salt and pepper at the end;
- Cut the cheese into thin slices;
- Place the chicken fillet on a cutting board, place a plate of cheese on top, and mushroom filling on it;
- Roll the chicken meat with the filling into a roll and secure well with toothpicks. Salt and pepper;
- Fry the resulting stuffed rolls in vegetable oil for about five minutes, until golden brown;
- To prepare a dietary dish, stuffed meat can be baked in the oven for fifteen to twenty minutes at a temperature of two hundred degrees.
How to cook with vegetables
Due to the insignificant content of fat in the breast, meat dishes made from it can turn out dry and bland. To make the flesh melt in your mouth, you can cook chicken with juicy, aromatic vegetables.
You need to take the following:
- chicken - 4 halves;
- onion – 3 heads;
- celery – 160 g root;
- carrots – 2 pcs.;
- garlic cloves – 3 pcs.;
- green parsley - a small bunch;
- dill - to taste;
- salt and black pepper - optional;
- French grain mustard - 1 tsp;
- paprika powder – 1 tsp;
- low-fat sour cream - 1 tbsp. l.
The preparation of the dish proceeds in stages:
- Cut the carrots into thin strips.
- Divide the onion into half rings.
- Chop the celery into strips.
- The onion is fried in oil until golden brown.
- Place celery and carrots in the pan. Fry the vegetables until golden brown.
- Press the garlic with a press, and finely chop the dill and parsley.
- Add garlic to vegetables, salt and pepper to taste.
- We make a cut on the fillet, not cutting 1 cm to the edge. We open the breast like a book.
- Cover the pulp with film and beat it a little.
- Salt and pepper the beaten pulp and place the filling in the center. Roll the meat into rolls.
- Place the preparations in a greased form, add salt and pepper.
- Place the baking sheet in the oven for 20 minutes at 180 degrees.
- Mix sour cream with mustard, paprika, salt and pepper.
- Pour the sauce over the chicken in the pan and simmer for another 10 minutes.
Serve with French fries and grilled vegetables.
Chicken fillet stuffed with cheese, herbs and garlic
Herbs and garlic are a great addition to chicken. The dish will turn out elegant and very fragrant.
- chicken breast - two pieces;
- cheese - three hundred grams;
- parsley, dill, green onions - fifteen grams each;
- garlic - three cloves;
- breadcrumbs - fifty grams;
- salt, pepper, suneli hops, sesame.
Cooking time: 40 minutes.
Calorie content per hundred grams is 150 kilocalories.
Chicken breasts stuffed with cheese, herbs and garlic are prepared as follows:
- We clean the chicken meat from skin and fat. In each fillet we make a cut lengthwise and deep with a knife, so as to form a pocket for the filling;
- Let's prepare the filling. Grate the cheese, finely chop the herbs and garlic. The cheese will make the chicken juicy, and the herbs will prevent the cheese from leaking;
- We put the filling in each pocket; you can fasten the entrance with a toothpick, thread or a special flagellum;
- Mix crackers, sesame seeds and suneli hops, add a little salt and pepper. There is no need to add a lot of salt, since it is already contained in the seasoning. Suneli hops can be replaced with oregano, Provençal herbs or other favorite spices;
- Roll chicken pieces in a mixture of breadcrumbs and seasonings;
- The resulting chicken breasts can be fried in a frying pan until a beautiful crust appears, or baked in the oven at a temperature of two hundred degrees for fifteen to twenty minutes.
With spinach and herbs in a slow cooker
The recipe produces steamed and juicy chicken, which is suitable both for a quiet family dinner and for serving at a magnificent celebration.
Ingredients:
- chicken breast – 1 pc.;
- spinach – 200 g;
- processed cheese – 50-60 g;
- butter – 150 g;
- spices and herbs - to taste;
- young garlic – 3 pcs.;
- salt – 2 pinches;
- orange juice – ½ cup.
The process of creating a meat dish:
- Wash the fillet and dry it well. Make a small cut in the middle of the meat piece.
- Salt and pepper the pulp throughout.
- Finely chop the spinach. If we use frozen spinach, then defrost the greens and be sure to squeeze out the liquid.
- Heat the butter in a frying pan in oil.
- Place spinach with garlic and salt on it.
- Fry the mixture for 3 minutes, stirring constantly. Remove the spinach from the heat and let cool.
- We cut processed high-quality cheese without additives into cubes.
- We distribute the cheese into the pocket, and then the spinach mixture.
- Heat the butter in a frying pan. Place the meat pieces on it and fry them until nicely golden.
- Cover a baking sheet with parchment, place the fried fillet on it and place in the oven at 200 degrees for 20 minutes.
- Just before serving, squeeze a little orange juice over the meat.
Decorate with a pineapple ring, parsley branches and cheese chips. Stuffed chicken breast will become the main dish on the holiday table due to its juiciness and satiety with a small amount of calories. Delicious fillings combined with cream cheese, fresh herbs and spices result in the most tender fillet that melts in your mouth.
Chicken dishes are beloved in almost every home. But sometimes the traditional fried legs get boring, and then you can cook completely new original chicken breast dishes. Many people do not buy this part of the chicken because they consider the breast meat to be a bit dry. But breasts stuffed with hearty filling are a juicy and flavorful dish that will diversify your usual diet and decorate the table.
Tender stuffed chicken breasts with mushrooms
Chicken meat goes well with cheese and fried mushrooms. This exquisite dish will take center stage on the holiday table.
To prepare chicken breast stuffed with mushrooms, you need:
Recipe for chicken cutlets with cheese and bacon
Cheese and bacon are a combination of products that came to us from Western cuisine.
- chicken breast - one kilogram;
- feta cheese - two hundred grams;
- butter - one hundred grams;
- bacon - three slices;
- green onions;
- salt pepper.
Cooking time: 40 minutes.
Calorie content per hundred grams is 437 kilocalories.
Recipe for stuffed chicken breast with feta cheese and bacon: step by step:
- Wash the chicken fillet, dry it, remove fat, skin, and tendons. Cut each fillet lengthwise to create a pocket. Season all cut pieces of breast with salt and pepper and leave for one hour;
- Prepare the filling. Cut the bacon into strips and fry. Place the cheese in a separate container, add butter and finely chopped onion. We wait until the bacon has cooled and also add it to the filling;
- Add the filling to each chicken fillet pocket and seal the cut with a toothpick. You can sew it up with a regular needle and thread;
- You can cook this meat either in a frying pan, frying it on both sides for five minutes, or in the oven, baking it for twenty minutes at a temperature of two hundred degrees.
Interesting options for fillings
There are many different food combinations you can use to stuff chicken breast.
- cheese and pineapple. To prepare the filling, you need to finely chop the pineapple, stuff it into the breast, and sprinkle grated cheese on top;
- prunes and cheese. Soak the prunes in warm water for twenty minutes, then finely chop and mix with grated cheese;
- cheese and canned apricot. Place three apricot halves in a pocket on the breast, then add a mixture of sour cream, garlic and grated cheese;
- cheese, tomatoes and peppers. Chop finely and mix tomatoes, bell peppers, herbs and grated cheese and a little breadcrumbs;
- spinach, cottage cheese and greens. Pour hot water over the spinach and leave for a few minutes; when it dries, chop it finely. Mash the cottage cheese with a fork along with the egg and grated cheese, add chopped herbs and spinach;
- cheese and olives. Mix grated cheese, chopped olives, herbs, lemon zest and a little rosemary;
- dried fruits in wine. Pour chopped dried apricots and raisins with half a glass of red wine. Fry the onion, add dried fruits to it and bring to a boil. Add finely chopped nuts and wait until the filling has cooled;
- rice with mushrooms. Boil the rice and fry the mushrooms. Mix the ingredients, add salt and a couple of tablespoons of mayonnaise;
- vegetables. Fry diced zucchini, champignons, garlic and tomato in a frying pan.
- To prepare delicious stuffed chicken breasts, it is best to use fresh or chilled meat. The dish will be more tender than from frozen breasts;
- For the stuffing, you need to use hearty ingredients because the breast itself is drier than other chicken meat. The hearty filling will complement the breasts well;
- Before stuffing, it is better to marinate the chicken meat for a couple of hours, then the dish will turn out more juicy;
- Stuffed breasts go well with any side dish; they can also be served cold as an appetizer. Before serving, they need to be cut into slices;
- The breast can be topped with various sauces based on mayonnaise or sour cream, with herbs and garlic;
- A very tasty stuffed breast with any filling is obtained by stewing it in sour cream in the oven.
Bon appetit!
Chicken stuffed with cheese in the oven
- chicken breast - one kilogram;
- hard cheese - two hundred grams;
- egg - two pieces;
- flour, crackers;
- salt pepper.
Cooking time – 30 minutes.
Calorie content - 166 kilocalories.
- Wash the fillet, dry it, and in the middle of each piece make a cut lengthwise in the form of a pocket;
- Cut the cheese into thin slices;
- Insert a slice of cheese into each pocket and secure the cut area with toothpicks;
- Mix flour with salt. In a separate bowl, beat eggs with pepper. Place breadcrumbs on a plate;
- Dredge each piece of meat in flour, then in the egg mixture, and then in breadcrumbs;
- Now you need to fry the chicken breast stuffed with cheese for a couple of minutes on each side. Place on a baking sheet and bake in the oven for about fifteen minutes at a temperature of two hundred degrees.
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.
