Chicken fillet stuffed with cheese, garlic and nuts is so tasty and appetizing in appearance that such a dish can be prepared for a festive table. It is prepared quite simply, the main thing is to arm yourself with a sharp knife with a thin blade. The type of cheese for the filling does not really matter - you can take processed, smoked cheese, pickled or hard. Walnuts can be taken separately, or you can use walnut cheese directly. Try experimenting by adding different nuts each time.

Ingredients

• 400 g chicken fillet
• 100 g hard cheese
• 1 handful of walnuts
• 2-3 cloves of garlic
• 1 tbsp. l. mayonnaise
• 1/2 tsp salt
• 1/5 tsp spices
• fresh vegetables, herbs for serving

Preparation

1. First, prepare the filling. Send peeled and finely chopped garlic and grated cheese in suitable sizes.

2. Chop the peeled walnut kernels using a rolling pin or crushing them with a knife blade into small crumbs. Salt and add mayonnaise, mix - the filling is ready.

3. Chilled or defrosted chicken fillet, wash and dry with napkins, cut into long layers with a sharp knife so that it is convenient to wrap the filling.

4. Salt each piece of chicken and sprinkle with any spices - for chicken, for barbecue or universal. You can do with ground black pepper, ground coriander.

5. On the edge of each layer of meat, place 1-1.5 tbsp. l. fragrant cheese and nut filling.

6. Roll the filling into a small roll and secure the edge with a toothpick.

7. Place the chicken fillets in a foil-lined baking dish.

Stuffed chicken fillet - general cooking principles

Fillet for the dish is used clean, that is, without skin, films and cartilage. You can fill it in two ways: make an inner pocket or roll a roll. In the second case, the chicken pieces are cut in such a way as to unfold into a canvas. Then they beat off with a kitchen hammer. Regardless of the method, fillets can be marinated in advance. It will only be juicier and tastier.

How can fillets be stuffed:

Dried fruits. One of the most popular options. Usually they use prunes, dried apricots, raisins.

Fresh and canned fruits. Most often these are apples, pineapples, oranges.

Cheese. Can be used alone or with other ingredients. Sometimes cheese is sprinkled on top of the fillet for a delicious crust.

Mushrooms. Used in any form, pre-fried.

Vegetables. They can also be any.

Stuffed fillets are fried in a skillet in oil. It can be pre-breaded in flour or breadcrumbs. You can also cook the dish in the oven. Sometimes it is poured over with sauces, and immediately gravy is obtained for a side dish.

Recipe 1: Stuffed Chicken Fillet with Cheese and Ham

The recipe for a festive dish of stuffed chicken fillet with a win-win filling of cheese and ham. It looks smart, it turns out delicious. Fans of fatty and juicy dishes can use bacon instead of ham.

Ingredients

6 chicken fillets;

0.15 kg ham;

0.2 kg of cheese, it is better to take hard;

7-8 tablespoons of bread crumbs;

Oil and spices.

Preparation

1. Wash the fillet and wipe it well with napkins. Then we cut each one from the side so that when we turn it we get a flat cake. We beat it lightly with a hammer.

2. Cooking spices. Just mix salt with pepper, any seasonings and dry herbs of your choice.

3. Rub the cooked fillet pieces with spices. You can leave it for a while to marinate the chicken.

4. Cut ham and cheese into cubes, mix.

5. Put the filling on the fillet and twist the roll.

6. Shake raw eggs in a bowl, dip the rolls, and then roll in breadcrumbs.

7. Fry in a skillet on both sides. To make sure the chicken is cooked, after turning over, cover it with a lid and bring it to readiness.

Recipe 2: Stuffed chicken fillet with prunes (in the oven)

Prunes and chicken are amazing ingredients that complement each other wonderfully. And from them you can cook a wonderful dish. For the stuffed chicken fillet, we use pitted prunes.

Ingredients

16 prunes;

70 grams of cheese;

2 cloves of garlic;

4 tablespoons of sour cream;

Spices.

Preparation

1. We take the fillet, rinse and remove all films from it. This is important as the dish will be baked in the oven.

2. We put it on the board and in each we make a pocket on the side. We use a sharp knife, but try not to cut through to the end.

3. The cloves of garlic must be peeled and finely chopped. Mix them with sour cream, add salt, pepper, you can put a little dill, but finely chopped.

4. Rub the fillets from all sides with the resulting sauce. Do not forget to grease the inside of the pocket well. Let's stand. You can put the chicken to marinate for several hours.

5. Wash the prunes, then cut into strips. Add grated cheese to it and stir.

6. We take out our fillet and fill the pockets with the mass of prunes. We stab the incision with a toothpick so that it is covered.

7. Transfer the stuffed chicken to a form that is suitable for the oven.

8. Pour the remaining sour cream sauce on top, in which the fillets were marinated.

9. Bake until tender, about 35 minutes. Set the temperature in the oven to 190 degrees. This fillet can be served with a side dish or on its own, supplemented with herbs and fresh vegetables.

Recipe 3: Stuffed Chicken Fillet with Mushrooms

Ordinary mushrooms will serve as a filling for such a stuffed chicken fillet. But you can always use other mushrooms that are available. You can even take pickled mushrooms, you get an interesting taste.

Ingredients

500 grams of fillet;

250 grams of fresh champignons;

150 grams of onions;

Salt and pepper;

Frying oil;

120 grams of mayonnaise;

Cheese optional.

Preparation

1. Make side cuts in the washed fillet. Rub the resulting pockets with spices from the inside. We also season the chicken on top and leave it to stand until the filling is prepared.

2. To fill the pockets, fry the chopped onions.

3. Put the mushrooms in two minutes. Wash them beforehand and cut them into slices. Add a little salt to the filling and bring it almost to readiness.

4. We fill the pockets with mushroom mass.

5. Transfer the fillet to a greased form.

6. Pour mayonnaise on top and bake for 30 minutes.

7. You can take it out after 15 minutes, cover it with grated cheese and get a nice crust on the dish.

Recipe 4: Stuffed Chicken Fillet with Pineapple and Cheese

For this magical dish, you need canned pineapples. But you can cook fillets with fresh fruit, if available. This dish can be baked in the oven or fried in a pan.

Ingredients

3 thick slices of cheese;

3 slices of pineapple;

Spices;

If the dish is going to be cooked in the oven, then you will need a little sour cream. If the fillet is to be fried in a pan, then bread crumbs are needed.

Preparation

1. Take the fillet and cut a longitudinal pocket in each with a knife. Sprinkle with spices.

2. Cut pineapples into strips or cubes, fill the pockets and put a piece of cheese on top.

3. Take toothpicks and carefully fix the incision along the entire pocket. If one toothpick is not enough, then two can be used.

4. For the oven, put the pockets in the mold, grease with sour cream. You can pour any spices into it, add crushed garlic. We bake.

5. For cooking in a frying pan, bread the pineapple pockets in breadcrumbs. For strength, before this, you can dip the fillet in a raw egg. The breading will be more massive and will fit better. Fry until a beautiful crust in well-heated oil.

Recipe 5: Stuffed Chicken Fillet with Prunes and Apple

Another recipe for stuffed chicken fillet, which turns out to be just magical! And it's all about the unusual sauce. The dish is cooked in a pan.

Ingredients

1 onion head;

2 apples;

50 grams of prunes;

120 grams of sour cream;

1 tsp spices for chicken;

2 sprigs of dill.

Preparation

1. Immediately fill the prunes with hot water, let stand for ten minutes while preparing the chicken.

2. Take the fillet and make a large cut in it in the form of a pocket. Rub with chicken spices. If they are not there, then you can take any others, but not wet. The chicken must be dry.

3. Remove the prunes, cut into strips and fill the prepared fillet.

4. Pour a couple of tablespoons of oil into a skillet and fry the chicken on both sides until crusty. We turn it over carefully so as not to lose the beginning.

5. Cut the onion into cubes and send it to the chicken a minute after the coup. We fry.

6. Next we throw apples, which we also cut into cubes. It is advisable to remove the skin from the fruit.

7. As soon as the apples start to juice, add sour cream. Salt and cover.

8. Simmer the fillets until cooked. Decorate the finished chicken with dill sprigs and serve with apple sauce.

Recipe 6: Stuffed chicken fillet with dried apricots and nuts

This is a variation of stuffed chicken fillet rolls that can be served cold or even sliced ​​for a meat platter. The dish turns out to be bright and sunny thanks to dried apricots. According to the recipe, walnuts are used, but you can cook such chicken with peanuts.

Ingredients

0.6 kg fillet;

Salt with pepper;

70 grams of dried apricots;

70 grams of walnuts;

80 grams of cheese;

Breadcrumbs;

1 clove of garlic

Preparation

1. Cut the fillets into plates, cover each one and beat lightly. We try not to tear the canvas and keep it intact.

2. Sprinkle with salt and black pepper, stack on top of each other and let stand for a while.

3. For the filling, cut dried apricots into cubes. If the apricots are overdried, then you can soak a little.

4. Add chopped nuts and grated cheese, put a clove of garlic and stir.

5. Sprinkle the chicken layers with the prepared filling.

6. Roll up the rolls.

7. Dip in an egg, bread in croutons and fry in a skillet.

8. We send the rolls to the table hot or cool and cut.

Recipe 7: Stuffed chicken fillet with herbs and cheese

A variant of a very aromatic chicken fillet, which is stuffed with an unusual filling of herbs and processed cheese. The dish is cooked in the oven with cream filling.

Ingredients

0.5 kg fillet;

0.15 kg of cheese;

3-4 sprigs of dill;

5 sprigs of parsley;

3 cloves of garlic;

1-2 sprigs of basil;

200 ml of cream;

50 grams of hard cheese;

Spices.

Preparation

1. Cut the fillets into slices, beat them to roll up the rolls and sprinkle with spices.

2. Rub the processed cheese and combine with chopped garlic. Add chopped herbs and salt and pepper. Mix the filling thoroughly so that all the ingredients are combined.

3. Smear the cheese filling on the chicken layer, roll up the roll. We pin it with a toothpick and transfer it to a greased container. We form the rest of the rolls.

4. Put the fillet in the oven at 220 degrees and immediately reduce the temperature to 180. Cook for 15 minutes.

5. Combine cream with grated hard cheese, add salt and pour into a mold with chicken fillet. We bake the rolls for another 20 minutes.

Stuffed Chicken Fillet - Useful Tips and Tricks

When frying, fillets are placed only in well-heated oil. Otherwise, the breading will be saturated with fat, it will be tasteless, and it may peel off. If you need to darken the dish under the lid, then this is done only after turning over to the other side.

Beating the fillets with a hammer will make the chicken much softer and the product will better absorb the sauces. Also, this technique increases the size of the fillet well and allows you to put more filling in it.

In order to evenly distribute the filling into the rolls, you do not need to form the products one by one. We immediately lay out all the pieces on the table, lay out the filling and only after that we begin to twist.

The fillet will be much tastier and juicier if you put a piece of butter inside with the filling. You can also use bacon or spice up the filling with sour cream.

Fillet loves different sauces and marinades. Before stuffing, you can pour soy sauce over the chicken, brush it with mayonnaise, or soak it in some kind of juice, such as orange juice.

Dry dietary meat can be turned into a poem of taste, filled with all kinds of juicy, aromatic and even exotic fillings. For example, chicken breast stuffed with fruit or cottage cheese will delight the most discerning gourmets. The stuffed fillet is baked, fried and stewed, each time getting a new amazing taste.

A versatile dish that can be whipped up for dinner, at a picnic on a grill pan, or served on a festive table as a highlight of the program. The main advantages of the recipe: hearty filling and instant cooking on the hob or open fire.

The number of products is determined by the number of eaters:

• prepared pieces of chicken fillet;
• any cheese, hard or cream;
• mushrooms, fresh, salted or dried;
• marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice, and so on);
• salt;
• egg;
• butter and breadcrumbs for frying.

To place the filling in a piece of fillet, a small pocket is made in it with the tip of a sharp knife. Small pieces of breast can be cut in half and then held together with toothpicks or floss.

Food preparation:

• fillet - slightly beat off, wrapped in cling film;
• dried mushrooms - soak, from salted ones - drain the brine, chop finely;
• chop onion and hard cheese too.

Cooking will take no more than half an hour:

1. Chicken is marinated in the refrigerator for 15-20 minutes;
2. Mushrooms and onions are fried until tender;
3. The hot filling is mixed with the cheese so that it melts slightly and ties it up;
4. After that, the mushrooms should cool slightly so that the meat inside does not get damp;
5. The blank is filled with filling and fastened at the edges.

To make the fried meat juicy, it is important to follow three rules.

• First, the fillet is beaten off. Without fanaticism, so that the juice does not come out. Gaps should not appear in the meat, it is enough to get pieces 1 cm thick.
• After that, the workpiece is marinated under a lid or in a tightly tied bag.
• Salt and season before cooking.

Meat envelopes will not tear or crumble if fried in breadcrumbs.

• Beat the egg, you can add a little milk to it.
• Stuffed fillet pieces are dipped first in this mixture, and then in crackers.
• The chicken is laid out in a hot skillet and fried in vegetable oil for five minutes on each side. The crust will turn out to be an even golden color if the heat is medium.

Oven baked stuffed chicken breast

The cooking method completely changes the taste. You can bake chicken with the same filling as in the previous recipe and get a completely different dish.

The ingredients are the only substitute - garlic is used instead of onions:

• chicken breast;
• fresh mushrooms;
• a few cloves of garlic;
• any cheese, best of all - mozzarella;
• greens;
• a couple of tablespoons of lemon juice;
• salt and pepper.

Cooking time in the oven is slightly longer than in a frying pan. Readiness is determined by the color of the top crust.

1. Mushrooms are cut into slices and fried.
2. Cool the filling, squeeze the garlic into it and add finely chopped greens.
3. Pockets are made from the beaten fillet.
4. They are salted, pepper, rubbed with seasonings and sprinkled with lemon juice.
5. The blanks filled with the filling are fastened along the edge with toothpicks.
6. In order for the top crust to turn out beautiful, the fillet can be greased on top with sour cream, butter or mayonnaise, sprinkled with paprika or sesame seeds.
7. The dish is baked in the oven for 15-20 minutes at a temperature of 2000C.

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

With spinach and cheese in a slow cooker

For those who have already appreciated the taste and benefits of spinach, the recipe for chicken breast stuffed with this type of vegetable greens will come in handy. In order to preserve its properties as much as possible, a multicooker is used for cooking.

The simplest products will be required:

• chicken fillet;
• spinach, fresh or frozen;
• processed cheese, for gourmets - ricotta cheese;
• a few cloves of garlic;
• salt and pepper.

Not a drop of oil! It doubles the calorie content of the dish. In its own juice, the chicken will be soft and tender. If you pour a couple of tablespoons of wine on the fillets or sprinkle with lemon juice, the dish will be much juicier.

1. The spinach is stewed for 3-5 minutes. Frozen will give a lot of liquid, it needs to be drained.
2. Together with cheese and garlic, grind the spinach in a blender to a thick porridge.
3. Chicken pockets are filled with this mixture. If the cuts are made correctly, the filling will not leak out during cooking.
4. Pieces of portions are salted and pepper.
5. Chicken pieces are placed in a slow cooker and a little water is added, no more than 50-100 ml.
6. The "Extinguishing" mode is set for 40 minutes.

The dish will be tastier if the chicken is stewed with a vegetable side dish, such as Brussels sprouts.

As an experiment, it is worth replacing the cheese in the filling with low-fat cottage cheese and a beaten egg. The delicate creamy taste of the dish will be adorned with piquant sourness.

If a couple of extra calories do not ruin your appetite, you can bake chicken breasts in a slow cooker until golden brown. To do this, the portions stuffed with spinach are placed in a greased bowl. The "Baking" mode is set. The chicken is fried for 15 minutes on each side.

Chicken breasts stuffed with vegetables

This option with a juicy filling can be safely served at the festive table, although the ingredients are the most common:

• chicken fillet;
• carrot;
• bell pepper;
• celery root;
• dill and parsley;
• garlic;
• sour cream;
• mustard;
• salt and pepper;
• paprika;
• oil for frying.

The filling is prepared in advance, it should cool well.

1. Vegetables are cut into tiny pieces, it is better to grate carrots on a coarse grater. A well-chopped filling makes it easier to fill fillet pockets.
2. Everything is fried in oil over high heat so that the vegetables are not cooked. More likely to be deep-fried.
3. Greens and garlic are added to cold vegetables.
4. The fillet will have to be cut almost in half to get more room for the filling.
5. Beat off the meat, salt, pepper and unfold like a book.
6. Put the filling on one "page", cover the other and fasten with toothpicks.
7. Bake in the oven for 15-20 minutes at a temperature of 1900C.
8. Drizzle with sour cream, mustard and paprika sauce and hold for another 10 minutes.

If you make a lot of sauce, add the broth and cover, the stuffed breasts will be stewed. The result is a completely different dish, no less juicy and appetizing.

Fillet stuffed with vegetables is served hot to emphasize the flavor of the filling.

Chicken breasts can be stuffed with any food that matches your taste. Here are several options for a variety of fillings.

Chicken fillet with cheese, herbs and garlic

It is better to grind such a filling in a blender:

• cheese, preferably hard;
• dill and parsley;
• a few cloves of garlic;
• paprika, basil or other seasonings to taste;
• salt and pepper.

Even small pieces of fillet can be filled with the resulting creamy mass. Meat envelopes with filling are fried in breadcrumbs or baked. Cooking time in the oven is short. 15-20 minutes is enough for the meat to cook, and the cheese with herbs does not have time to flow out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used both fresh and canned. You need to completely drain the liquid from the salted ones, you won't have to salt the meat anymore.

For filling:

• tomatoes;
• Bulgarian pepper;
• parsley;
• hard cheese;
• parsley;
• a pinch of bread crumbs for each portion;
• salt and pepper;
• oil for frying.

The filling is not heat treated, so the cooking time in the oven should be at least 40-50 minutes.

1. Rinse and chop the tomatoes, peppers and herbs.
2. Grate cheese, add to vegetables.
3. Pour crackers into the filling. They will prevent the vegetable juice from flowing out during the cooking process.
4. Fill broken and salted chicken fillet pockets.
5. Fasten the edges tightly so that juicy vegetables do not "run off" onto the baking sheet.
6. Bake at 1900C until the meat and filling are done.

Can be served cold as an appetizer or hot with a side dish as a main course if desired.

Hearty, aromatic filling will not leave anyone indifferent:

• bacon;
• feta cheese;
• onions or green onions;
• butter;
• salt and pepper.

Cooking will take a minimum of time.

1. Fry the bacon until tender. Cool, cut into strips.
2. Chop the rest of the ingredients and mix everything.

Fillet stuffed with bacon is equally delicious fried and baked.

Unusual filling options

For lovers of experiments, a special offer! Stuff the chicken with cheese and fruits in any form: fresh or canned.

Exotic fillings will give the meat an amazing sweetish flavor:

• thin slices of canned pineapple with grated cheese;
• finely chopped prunes with cheese;
• halves of fresh apricot with sour cream, garlic and grated cheese sauce;
• dried apricots, yellow raisins, nuts, cheese and sautéed onions.

Fillets must be pre-marinated in wine or lemon juice. This will shorten the cooking time and add a pleasant flavor to the flavor. Meat pockets fill any of these fillings. If desired, the stuffed pieces are fried or baked in the oven.

Chicken dishes are dearly loved in almost every home. But sometimes traditional fried chicken legs get bored, and then you can cook completely new original chicken breast dishes. Many people do not buy this part of the chicken, as they consider the breast meat to be dry. But breasts stuffed with hearty filling are a juicy and aromatic dish that diversifies the usual diet and decorates 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 festive table.

To prepare a chicken breast stuffed with mushrooms, you need:

Chicken fillet stuffed with cheese, herbs and garlic

Greens and garlic are great additions to chicken. The dish will turn out to be elegant and very fragrant.

Ingredients:

• 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 seeds.

Calorie content per hundred grams - 150 kilocalories.

Stuffed chicken breasts with cheese, herbs and garlic are prepared as follows:

1. We clean chicken meat from skin and fat. In each fillet, we make a cut lengthwise and in depth with a knife, so that a pocket for the filling is formed;
2. Cooking the filling. Grate the cheese, finely chop the herbs and garlic. The cheese will make the chicken juicy, and the herbs will not let the cheese run out;
3. We put the filling in each pocket, you can fasten the entrance with a toothpick, thread or a special flagellum;
4. We mix crackers, sesame seeds and hops-suneli, add a little salt and pepper. You do not need to add a lot of salt, as it is already contained in the seasoning. Hops-suneli can be replaced with oregano, Provencal herbs or other favorite spices;
5. Dip the chicken pieces in a mixture of rusks and spices;
6. The resulting chicken breasts can be fried in a pan until a beautiful crust appears, or baked in the oven at a temperature of two hundred degrees fifteen to twenty minutes.

Recipe for chicken rolls with feta cheese and bacon

Cheese and bacon are a combination of products that came to us from Western cuisine.

Ingredients:

• 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 - 437 kilocalories.

Recipe for stuffed chicken breast with feta cheese and bacon step by step:

1. Rinse the chicken fillet, dry it, clean it from fat, skin, tendons. Slice each fillet lengthwise to form a pocket. Salt and pepper all cut pieces of breast and leave for one hour;
2. Preparing the filling. Cut the bacon into strips and fry. Put the cheese in a separate container, add butter and finely chopped onion. We are waiting for the bacon to cool down, and we also add it to the filling;
3. Add the filling to each pocket of chicken fillet, pin the cut with a toothpick. Can be sewn with a regular needle and thread;
4. You can cook such meat both in a pan, frying on both sides for five minutes, and in the oven, baking for twenty minutes at a temperature of two hundred degrees.

Chicken meat stuffed with cheese in the oven

Ingredients:

• chicken breast - one kilogram;
• hard cheese - two hundred grams;
• egg - two pieces;
• flour, crackers;
• salt pepper.

Cooking time - 30 minutes.

Calorie content - 166 kilocalories.

1. Rinse the fillet, dry it, and in the middle of each piece make a cut lengthwise in the form of a pocket;
2. Cut the cheese into thin slices;
3. Insert a slice of cheese into each pocket, fasten the place of the cut with toothpicks;
4. Mix flour with salt. In a separate bowl, beat eggs and pepper. Pour bread crumbs onto a plate;
5. Roll each piece of meat in flour, then in an egg mixture, and then in bread crumbs;
6. Now the stuffed chicken breast with cheese needs to be fried for a couple of minutes on each side. Put on a baking sheet and bake in the oven for about fifteen minutes at a temperature of two hundred degrees.

Interesting options for fillings for filling

Many different food combinations can be used as filling for chicken breast.

• cheese and pineapple. To prepare the filling, you need to finely chop the pineapple, fill the breast with it, and sprinkle with grated cheese on top;
• prunes and cheese. Soak prunes in warm water for twenty minutes, then finely chop and mix with grated cheese;
• cheese and canned apricot. Put 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 together tomatoes, bell peppers, herbs and grated cheese and some bread crumbs;
• spinach, cottage cheese and greens. Pour the spinach with hot water and leave for a few minutes, when it dries out, finely chop it. Mash cottage cheese with a fork along with an egg and grated cheese, add chopped greens and spinach;
• cheese and olives. Combine grated cheese, chopped olives, herbs, lemon zest and some rosemary;
• dried fruits in wine. Pour chopped dried apricots and raisins with half a glass of red wine. Fry onions, transfer dried fruits to it and bring to a boil. Add finely chopped nuts and wait for the filling to cool;
• rice with mushrooms. Boil the rice, fry the mushrooms. Stir the ingredients, salt and add a couple of tablespoons of mayonnaise;
• vegetables. Fry the diced zucchini, mushrooms, garlic and tomato in a pan.

1. For delicious stuffed chicken breasts, it's best to use fresh or chilled meat. The dish will be softer than frozen breasts;
2. You need to use hearty foods for the filling, because the breast itself is drier than other chicken meat. Hearty filling will successfully complement the breasts;
3. Before stuffing, it is better to marinate the chicken meat for a couple of hours, then the dish will turn out to be more juicy;
4. Stuffed breasts go well with any side dish, and can also be served cold as a snack. Cut them into slices before serving;
5. The breast can be poured on top with various sauces based on mayonnaise or sour cream, with herbs and garlic;
6. A very tasty stuffed breast with any filling is obtained by stewing it in sour cream in the oven.

Bon Appetit!

We offer a recipe for a very juicy stuffed and delicious chicken breast with mushrooms and cheese. This dish is simple to prepare and is perfect for a festive table or any day for lunch and dinner.

Ingredients for chicken fillet stuffed with mushrooms

- chicken fillet-800g
- cheese-50 grams
- champignons-300g
- onion-150 grams
- vegetable oil
- butter for frying (1 tablespoon)
- any cream-400ml
- salt, pepper and spices to taste

Cooking chicken fillet stuffed with mushrooms and cheese

Step 1. Chop the onion. Heat butter and vegetable oil in a skillet. Fry the onion until golden brown.

Step 2. Chop the mushrooms thinly and add them to the pan with onions. Stir and fry until golden. Salt and pepper.

Step 3. We remove the mushrooms from the pan and add cheese (grated on a coarse grater) to one half of the mushrooms for the filling.

Step 4. Let's start stuffing fillets. In the middle of the fillet we make an incision (but not completely) and cut out a small piece of meat from the inside. Salt the fillet, pepper the outside and inside. Put the filling in the cut, press it well and close it with a small piece of cut fillet.

Step 5. Put the fillet stuffed down in a frying pan heated with vegetable oil. Fry for seven minutes until golden brown on the bottom. Then turn over to the other side and fry for about 7 more minutes.

Step 6. Now we send another part of the mushrooms to the pan, and pour the ingredients with cream. Salt, add spices and simmer over low heat for about 20 minutes.

Serve to the table with any side dish.

Bon Appetit!