Step 1: Prepare the chicken fillet.

We thoroughly wash the chicken fillet under cold running water, wipe it with paper kitchen towels or napkins and place it on a cutting board. For our recipe, you can use chicken breasts, but you will have to cut them into fillets yourself, separating them from bones and ribs.
So, cover the fillet with cling film and gently beat off. You should not get carried away strongly, it is enough that the thickness of the fillet becomes even over the entire area.

Step 2: Prepare the filling.

You can use any greens you like, for example, parsley, dill or cilantro. In any case, we wash the bunch under running water, shake it off the liquid, transfer it to a cutting board and finely chop it with a sharp knife.
We shift the feta cheese into a bowl or deep plate, pour the chopped greens to it and mix with a fork or a tablespoon until smooth.

Step 3: Wrap the chicken fillets in rolls.

Now we put the filling on the chicken fillet with a tablespoon, carefully wrap it in a roll and fasten it with toothpicks or matches. Thus, we form the remaining fillet.


After that, pour the breadcrumbs into a plate and roll the chicken rolls on all sides.

Step 4: Prepare the gravy.

In a separate bowl, mix vegetable oil with balsamic vinegar and mix thoroughly until smooth.

Step 5: Bake the dish.

Preheat the oven to 180 degrees, grease the baking dish with vegetable oil and carefully lay the chicken rolls.
After the oven is fully heated, set the form and bake the chicken 20 - 25 minutes. Then pour our gravy over each piece and continue to bake until fully cooked. 20 - 30 minutes.

Step 6: Serve chicken fillet with cheese.

Serve hot chicken rolls with cheese immediately after cooking along with your favorite sauce. As a side dish, you can cook mashed potatoes, vegetable salads or pasta of any shape. Enjoy delicious and hearty food!
Bon Appetit!

Chicken fillet is better to use chilled, but if there is only frozen, then it must be properly defrosted. And for this, simply put the fillet in the refrigerator in advance; you should not defrost in the microwave.

Cheese cheese itself is quite salty, so it is better not to add salt to the filling. But if you are a lover of salty foods, then you can mix the breadcrumbs with salt.

Chopped chicken fillet can be rubbed with fragrant spices to your taste, for example, ground pepper or dried garlic.

Balsamic vinegar can be substituted for wine vinegar.

Chicken rolls with feta cheese and spinach is a quick and tasty dish that can be served hot with a side dish of vegetables or cereals, or cold: as an appetizer or addition to a morning sandwich.

You will need the following products.

Rinse the chicken breast fillets and pat dry with paper towels. With a sharp knife, cut the fillet lengthwise, but not completely.

Unfold the fillet like a book.

Cover with cling film and beat lightly. Salt to taste, pepper.

Rinse fresh spinach and drain. Finely chop.

Mash the cheese with a fork. Add spinach and mix well.

Spread the filling in a thin layer over the chicken fillet.

Carefully roll the fillet into a roll. Stab with a wooden skewer or tie with a thick thread.

Transfer the prepared rolls to a baking sheet, put pieces of butter on top.

Wrap the rolls in foil, transfer to a baking dish and send to the oven preheated to 200 degrees for 35-40 minutes.

Carefully, so as not to burn yourself, unfold the foil. Drizzle the cooked rolls with the juices released during baking. Cut the hot rolls into portions with a sharp knife and serve with a side dish or cool and serve as a cold appetizer.

Bon appetit and delicious experiments!

The most delicious cheese is obtained from sheep's milk. It is distinguished by dietary properties and excellent digestibility. But for cheese, cow's milk is also suitable. The product differs from other cheeses in that, after curing and shaping, it is kept in salt water, the so-called brine. Usually, feta cheese goes on sale quite salty - this is how manufacturers increase its shelf life. For eating in its pure form, cheese is best soaked in fresh milk or even cold water. For some dishes, on the contrary, feta cheese does not need to be soaked, but then they should not be additionally salted. For softness of taste, cheese can be mixed with cottage cheese, cream or butter.

For a delicious soup according to the Croatian recipe, you need the following products:

• fresh large tomatoes - 5 pcs.,
• medium-sized bulb - 1 pc.,
• large garlic - 1 prong;
• parsley - 2 bunches;
• olive oil - 80 ml or 5 tablespoons;
• not too salty cheese - 200 g;
• curdled milk - a glass;
• black bread crackers - 2 handfuls;
• water or vegetable broth - according to the consistency of the soup.

Cooking technology:

1. Pour boiling water over the tomatoes and remove the skin from them. Cut them finely.
2. Chop onion, garlic and parsley. Leave some of the greens to decorate the soup.
3. Pour the oil into a heavy bottomed saucepan and sauté the onion and garlic until translucent.
4. Add the parsley to the onion and garlic and sauté the mixture until soft.
5. Add the tomatoes to the pan and when they are quite soft, mash them with a masher.
6. Pour 125 ml of water or vegetable broth to the vegetables and cook everything together for 15 minutes.
7. When the mass in the pan becomes completely homogeneous, pour in more water or broth into it to make a soup of the density you desire.
8. When the soup boils, put the grated cheese into it.
9. Salt the dish after two or three minutes.
10. When serving, pour a couple of tablespoons of yogurt into each plate, sprinkle the soup with parsley and put croutons.

Greek cheese salad

Greek salad is a very tasty and healthy dish. It will require:

• tomatoes 4 pcs.;
• cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• red Yalta onion - 1 pc.;
• cheese - 100 g;
• canned olives - 1 handful;
• olive oil - 2-3 tablespoons;
• salt and pepper - a pinch each.

And the salad is prepared like this:

1. Cut fresh vegetables into equal small cubes.
2. Bryndza cut into the same cubes.
3. Place vegetables, feta cheese and olives on a flat plate, mixing them.
4. Mix olive oil with salt and pepper. If you like, add a few drops of lemon juice to the dressing. Pour this sauce salad.

Pie with cheese and greens

For this delicious pie, it is better to take puff pastry, but plain unleavened dough is also quite suitable. The test will need 500 g. Still needed:

• cheese - 250 g;
• cottage cheese - 250 g;
• raw eggs - 2 pcs.;
• greens (parsley, dill, cilantro, celery) - only 1 bunch;
• salt and pepper - to taste.

Cooking steps:

1. Divide the dough into two unequal parts. Roll out the larger one and lay it in a mold with sides. Lay the dough so that it hangs slightly from the sides.
2. Mix grated cheese, cottage cheese, chopped greens and eggs beaten with a fork - this will be the filling. Salt and pepper it.
3. Spread the filling in an even layer on the dough and cover it on top with another circle of dough, which you roll out from the rest. Fold over the hanging edges and pinch the top and bottom layers of dough. Poke a small hole in the center of the pie to allow steam to escape.
4. Bake the cake in the oven until golden brown. The cooking temperature is 200 degrees.

Cheese pies

Pretty salty cheese and store-bought puff pastry are suitable for pies. They need to take 250 and 400 grams, respectively. You will also need a large bunch of any fresh herbs (parsley, dill).

You need to cook pies like this:

1. Remove the dough from the freezer and keep at room temperature for 10-15 minutes. Then roll it out a little. Cut ten pieces of identical squares from the dough.
2. Make a filling of cheese grated on a coarse grater and chopped greens.
3. Put a spoonful of filling on each square and form patties. Pinch the edges very carefully.
4. Put the pies on a sheet, which is pre-greased with vegetable oil.
5. Bake pies at 180 degrees until they increase in volume and a pink crust appears on top.

Baked cheese in the oven

This dish can be served on its own, for example, for dinner, or offered to guests as a light snack. Products you need:

• slightly salted cheese - 500 g;
• butter - 50 g;
• dry savory - a generous handful.

How to cook:

1. Cut a piece of cheese into two or three layers to make the cheese about 2 cm thick.
2. Sprinkle each layer on top with dry savory.
3. Take as many sheets of parchment paper as you have layers of cheese. Each sheet must be of such a size that it can be formed into an envelope. Grease the paper with soft butter.
4. Place each piece of cheese on your own sheet of paper and wrap it in an envelope.
5. Bake the cheese for 35-40 minutes in the oven, which is preheated to 220 degrees.
6. Free the cheese from the paper and cut into slices.

Khachapuri with cheese

Khachapuri is a traditional Georgian cheese pie that is mostly cooked open. For the filling, you can use any cheese, and the dough can also be any. So, what foods to cook:

• cheese - 250 g;
• cheese "Suluguni" or "Adyghe" - 200 g;
• sour cream - 50 g;
• garlic - 2-3 cloves;
• egg - 1 pc.;
• puff pastry or yeast not sweet - 0.5 kg.

Cooking khachapuri is very simple:

1. Prepare the filling. For her, grate brynza and cheese. Mix them and add sour cream and minced garlic.
2. Roll out the dough and form an elongated cake out of it. Put the dough on a sheet greased with oil.
3. Put the entire filling in the middle of the dough and spread it so that it covers the entire surface, but does not reach the edge by 1 cm.
4. Bend the edges onto the filling so that you visually get a long open boat - the filling will be visible.
5. Put the sheet with the cheese pie into the oven and bake the pie until the filling is melted.
6. Remove the pastries from the oven 5 minutes before they are done and crack the egg into the filling. Bake khachapuri until the egg is ready.

Chicken with cheese

A very tasty dish that will not leave anyone indifferent. Cheese, greens and cream give it a piquancy. Need to buy:

How to cook:

1. Cut each fillet lengthwise not to the end to make a kind of pocket.
2. Grind the cheese with a fork and mix with finely chopped greens.
3. Stuff each meat pocket with stuffing. Secure the hole with a toothpick.
4. Place the fillet in a baking dish and pour lightly salted cream over it. Simmer the dish covered for 30 minutes.

Pizza with cheese

Any pizza can be baked not only with traditional cheese, but also with cheese. Since the latter is not very greasy, it is better to mix it with butter. It will give the cheese elasticity and let the cheese melt well. For 100 g of cheese, you need to take 30 g of butter and also grate it. Freeze the butter first. For tomato pizza you will also need:

• dough - 300 g;
• tomato sauce - 100 ml;
• cheese 100 g;
• greens for decoration - 1 bunch.

How to cook:

1. Roll out the dough into a circle and place on a baking sheet.
2. Spread the tortilla with tomato sauce.
3. Sprinkle the sauce with prepared cheese.
4. Bake the pizza for 15 minutes in the oven at 180 degrees.

Dryish dietary meat can be turned into a poem of taste by filling it with all sorts of juicy, fragrant and even exotic fillings. For example, chicken breast stuffed with fruit or cottage cheese will please the most demanding gourmets. The stuffed fillet is baked, fried and stewed, each time getting a new amazing taste.

A versatile dish that can be prepared for a quick dinner, at a picnic on a grill pan or served on a festive table as the 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 creamy;
• mushrooms, fresh, salted or dried;
• marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice, and so on);
• salt;
• egg;
• oil and breadcrumbs for frying.

To place the filling in a piece of fillet, make a small pocket in it with the tip of a sharp knife. Small pieces of breast can be cut almost in half, and then fastened with toothpicks or thread.

Food preparation:

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

Cooking will take no more than half an hour:

1. The 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 binds it;
4. After that, the mushrooms should cool slightly so that the meat inside does not become damp;
5. The workpiece is filled with stuffing and fastened around the edges.

To make 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 add seasonings before cooking.

Meat envelopes will not tear or crumble if you fry them in breadcrumbs.

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

Stuffed chicken breast baked in the oven

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

In the ingredients, the only replacement is garlic instead of onions:

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

The cooking time in the oven is slightly longer than in the pan. Readiness is determined by the color of the top crust.

1. Mushrooms are cut into slices and fried.
2. The filling is cooled, garlic is squeezed into it and finely chopped greens are added.
3. Pockets are made from the beaten fillet.
4. They are salted, peppered, rubbed with spices and sprinkled with lemon juice.
5. Filled blanks are fastened along the edge with toothpicks.
6. In order to make the top crust beautiful, you can grease the top of the fillet with sour cream, butter or mayonnaise, sprinkle 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 both cold and hot.

With spinach and cheese in a slow cooker

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

You will need the simplest products:

• 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 turn out soft and tender. If you pour a couple of spoons of wine over the fillet or sprinkle with lemon juice, the dish will be much juicier.

1. Stew spinach for 3-5 minutes. Frozen will give a lot of liquid, it needs to be drained.
2. Together with cheese and garlic, spinach is ground in a blender to a thick porridge.
3. Fill chicken pockets with this mixture. If the cuts are made correctly, the filling will not leak out during cooking.
4. Portion pieces are salted and peppered.
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 turn out tastier if you stew chicken with a vegetable side dish, for example, 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 decorated with spicy sourness.

If a couple of extra calories won't spoil your appetite, chicken breasts in a slow cooker can be baked until golden brown. To do this, 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;
• frying oil.

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

1. Vegetables are cut into tiny pieces, it is better to rub the 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 do not boil. More like deep frying.
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 stuffing.
5. Beat 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 1900C.
8. Pour over the sauce of sour cream, mustard and paprika and hold for another 10 minutes.

If you make a lot of sauce, add broth and cover with a lid, stuffed breasts will be stewed. It will turn out 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 a few options for various toppings.

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.

The resulting creamy mass can fill even small pieces of fillet. Filled meat envelopes are fried in breadcrumbs or baked. The cooking time in the oven is short. 15-20 minutes are enough for the meat to cook, and the cheese and herbs do not have time to leak out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used both fresh and canned. From the salted ones, you need to completely drain the liquid, the meat will no longer have to be salted.

For filling:

• tomatoes;
• Bulgarian pepper;
• parsley;
• hard cheese;
• parsley;
• a pinch of breadcrumbs for each portioned piece;
• salt and pepper;
• frying oil.

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

1. Rinse and chop tomatoes, peppers and herbs.
2. Grate cheese, add to vegetables.
3. Pour crackers into the filling. They will not allow the vegetable juice to flow out during the cooking process.
4. Fill the beaten and salted chicken fillet pockets.
5. Seal the edges tightly so that the juicy vegetables do not “run away” onto the baking sheet.
6. Bake at a temperature of 1900C until the meat and filling are ready.

It can be served cold as an appetizer, or hot with a side dish as a main course.

Chicken fillet stuffed with cheese and bacon

Hearty, aromatic filling will not leave anyone indifferent:

• bacon;
• cheese;
• onion or green;
• butter;
• salt and pepper.

Cooking will take a minimum of time.

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

Fillet stuffed with bacon is equally tasty in fried and baked form.

Unusual toppings

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

Exotic fillings will give the meat an amazing sweetish aftertaste:

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

The fillet must first be marinated in wine or lemon juice. This will reduce the cooking time and add a nice touch to the taste. Meat pockets fill any of these fillings. If desired, stuffed pieces are fried or baked in the oven.