STUFFED CHICKEN BREAST - MY FAVORITE RECIPES

Hello my dear readers! Chicken breasts are prepared by different methods. They are simply boiled, fried in a pan until golden brown in olive and butter, baked in the oven, on the grill. Today we have in our program recipes stuffed with chicken breast.

Stuffed as flattened breasts, having spread out on them a stuffing and having curtailed pieces in half (cuts at such it is desirable to pin with toothpicks). The best way to spread the fillets is as follows.

How to make a "pocket" for stuffing a chicken breast

To fill the chicken breast with minced meat, it needs to cut out a pocket that will hold the stuffing. It must be deep and wide enough to be convenient to fill it. But at the same time, it must ensure the "safety" of minced meat inside the groove.Minced meat should not fall out during cooking.

The hole is easier to make in a large breast - it has a fairly thick part. Use the tip of a good knife to work to make a cut, and then expand and deepen it with your fingers.

 

 

What we need

• Chicken breasts without bones and skin.
• Cook knife.
• A kitchen dosochka.

How to make

1. Put the chicken breast on the kitchen board. Click on it and gently stick the tip of the knife into the thickest part. Do a small click (about 5 cm in width) with a knife.
2. Then carefully dive into the fillet (about ¾ of the thickness), working with a knife, and then with your fingers.
3. As it should, pat the pieces from all sides with paper towels. Now you can make a stuffed breast, filling the hole with your favorite stuffing.

Recipes of stuffed chicken breast with a photo

Chicken breasts stuffed with mozzarella cheese

 

 

Ingredients

• Two chicken breasts.
• Four small mozzarella cheeses.
• Two to three tablespoons of olive oil.
• Two glasses of fresh chopped spinach (optional).
• Four sliced garlic cloves.
• One small onion finely chopped bulb.
• Ground black pepper.
• Salt.

How to cook

1. If you decide to cook chicken breasts with spinach, then the first thing to do is to cook it. Fry one slice of chopped garlic on one tablespoon. The flame is medium, the cooking time is one minute. Add the chopped spinach, cook until all the liquid has evaporated - 3-4 minutes.
2. Spread the fillets: cut each along the middle, but not to the very end. Now unfold it like a book. Sprinkle with salt, ground pepper on both sides. Put on a slice of cheese.
3. Add the fried spinach with garlic (optional).
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4. Fold the breasts in half, make sure that the filling does not fall out - chop the holes with toothpicks.
5. Fry the stuffed chicken fillets on two tablespoons of olive oil for five minutes on each side until a beautiful color appears (just cooked fried non-stuffed breasts).Cheese should melt and "bubble up."
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Effective serve - with homemade tomato ketchup, which is poured around and quickly brought to a boil. With a cold sauce is also very tasty.

Chicken breasts stuffed with mushrooms and cheese in the oven

 

 

Ingredients

• Two chicken breasts.
• Two tablespoons of butter.
• One tablespoon of olive oil.
• 120-150 g of chopped fresh mushrooms (white, champignons).
• Two slices of chopped garlic.
• A tablespoon of chopped parsley or dill.
• Four small slices of mozzarella cheese.
• Ground black pepper.
• Salt.
• Béchamel sauce (optional).

Equipment

• A frying pan that can be put in the oven.

How to cook

1. Heat the butter in a large frying pan (24-26 cm in diameter). Put the garlic, cook on a small flame for about 60 seconds. Send the same mushrooms there, bring them to the ready, not forgetting to stir. Salt, pepper, add parsley. Put it aside, let mushrooms cool.
2. Sprinkle the prepared breast with salt, pepper. Rub each piece to evenly season.
3. Make a "pocket" in the thickest part of the fillet. Stuff each breast with two slices of cheese, mushrooms. Chop the meat next to the hole on both sides with pieces of toothpick, so that the mushrooms do not fall out.
   On a note

   If you have mushrooms left - it's okay! You use them later.

4. In a frying pan in which fried mushrooms, pour olive oil (remove the remains of mushrooms), heat it. Fry chicken for 3 minutes on each side, cover with a lid.
5. Place the dishes in the oven at 200 ° C for 15 minutes.
6. The finished dish can be poured with bechamel sauce and sprinkled with the remains of mushrooms.
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My remarks

• You can stuff the fillet with mushrooms only. To do this, increase the indicated number of mushrooms to 250 grams.

Chicken breasts stuffed with cheese and tomatoes in the oven

 

 

Do you like the Caprese salad - a combination of white mozzarella cheese, red tomatoes and green basil leaves to taste and color? I - just love it! And I really love the variations on Caprese.

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for a romantic dinner, a friendly party and even for a big festive feast. To cook such a delicious dish is a trifle. Honestly!

Ingredients

• Two chicken breasts.
• Half a teaspoon of dried oregano and basil.
• One tomato.
• Two small slices of mozzarella cheese.
• Six leaves of fresh basil.
• Two cloves chopped garlic.
• A third of a glass of balsamic vinegar or dessert wine (optional).
• One tablespoon of sugar (optional).
• Two tablespoons of olive oil (another good vegetable oil).
• Ground black pepper.
• Salt.

How to cook

1. Preheat the oven to 180 ° C.
2. Make a "pockets" in chicken breasts.
3. Pour inside and outside with olive oil (one teaspoon), sprinkle inside and outside with pepper, oregano, basil. Massage the pieces so that the spices are better distributed.
4. Fill each "pocket" with slices of cheese, tomatoes and basil leaves.
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   On a note

   You can fix the incisions with three or four toothpicks, so that the minced meat does not fall out during cooking.

5. Heat the remaining oil in the saucepan (in a kind that can be put in the oven) over medium heat, put the stuffed fillets, fry for two minutes on each side.
   note

   It is most convenient to turn over stuffed pieces with culinary tongs.

6. While the chicken is cooking, mix garlic, balsamic vinegar (dessert wine, broth or 80 ml of water) and sugar. Pour the mixture around the fried chicken on both sides, simmer for 2-3 minutes.
7. Transfer the saucepan to a preheated oven for ten to fifteen minutes.
8. Remove the toothpicks, pour the stuffed slices with the resulting sauce.

My remarks

• In the absence of basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. Replacement is not equivalent, but it will also be very tasty!
• Instead of mozzarella, take cheddar, not too salty suluguni.

Stuffed chicken breast with cheese in breaded baked in the oven

 

 

Ingredients

• Two chicken breasts.
• 60-70 grams of hard cheese.
• Two eggs.
• Three tablespoons of milk.
• Two slices of finely chopped garlic.
• Ground black pepper.
• Breadcrumbs.
• Salt.

How to cook

1. Make holes in the breasts, sprinkle the meat with pepper, salt, smear inside the garlic.
2. Cheese cut into two bars, which fit well in the holes. Stuff the fillet with cheese, chop the incision with toothpicks.
3. Whisk in a small bowl or bowl of eggs with milk and a pinch of salt.
4. Each diced fillet is dipped first on two sides in flour, then in lezones, then in breadcrumbs.
5. Fry the stuffed minced meat for 3-4 minutes on each side in preheated vegetable oil or smaltse.
6. Send it to preheated to 180 ° C for ten minutes.