Without shelving, following a recent recipe, I'm preparing stuffed chicken breast c. The dish is worthy of a festive occasion - it looks decent and tastes great when hot. It is even more profitable to serve chilled and cut into thin slices to a meat plate. The edging of light meat around the colored center of celery and carrots or other root vegetables will primarily attract the attention of supporters of diet snacks.

No frying, deep frying, no breading, and no extra fat - stuffed chicken breast is enough. The gentle Béarn mixture impregnates with its own butter, yolks, aromas, so dryness and inexpressiveness do not threaten the lean fillet.

Choose the filling for stuffing chicken breast yourself. If you're counting calories, stick with 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 meats.

Cooking time: 60 minutes / 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 rather large fillet (weighing about 300 g per piece). If you purchased a bone-in breast, it should be carefully cut. Try not to rip up the meat to keep it big.

First, wash the bird in cold water, blot it with paper or a woven napkin - cut off the films, fat layers and beat off the already peeled meat over the entire area. Thick places are ivy, if possible comparing the thickness around the perimeter. Since chicken meat is tender, does not have excessively hard fibers, we use a hatchet without 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 add salt and pepper to the breast on both sides. Since the béarnaise sauce is full of flavor, I skip the seasoning.



Grease thickly with our impregnation - Béarn sauce based on butter, egg yolks and spicy aromas. When planning to pre-marinate the blanks, apply a delicious composition on both sides, send it to the refrigerator for an hour or two under a film or lid. If you are pressed for time, you can not marinate, form rolls and bake immediately. In this case, first smear it on one side, fill it with a filling, twist it and only then grease the reverse side-shell.



Stuff as you see fit. It seems to me that delicate rolls are paired with celery stalks and sweet carrots. Few colors inside the chunks and neutral taste. But there might be bars of colorful sweet / hot peppers, asparagus beans, chopped broccoli or cauliflower, young sugar peas, and corn kernels. Instead of the lean version, more high-calorie ones are also prepared - with cottage cheese, cheeses (pickled, soft, hard), fried mushrooms, bacon. Look into the bins and the idea will manifest itself. I cut celery and carrots into long strips of approximately the same thickness and length. I put it in a bunch and across it on the edge of the fillet blank.



Pressing the filling, we twist the meat to the end - we make as dense rolls as possible. In a cramped container, well-rolled breasts will keep their shape, will not open. But for a safety net and for defective / torn blanks, rewind with culinary twine. Also, semi-finished rolls can be wrapped tightly with foil one by one. Like the first portion, we repeat the steps from the second. We beat off, marinate, fill with filling, roll up and cover again with a delicate composition.



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



We lower the stuffed chicken breasts on the branches - they fit right next to me and there was no need to additionally tie with a thread. We install the lid and put it in a preheated oven, steam it at 180 degrees for about 40-50 minutes. Watch how much juice is released and then evaporates. In my example, after 5-7 minutes, the liquid covered the chicken from the bottom by about a third and this was enough for the whole baking. There was no need to turn it over. I let the moisture evaporate almost completely. It took 45 minutes, and the rolls went right through the steam.

We cool in the form, then transfer to the refrigerator - when we are planning a cold snack. Divide the grabbed bars into round slices. The bird is also served hot, immediately in the heat of the heat, which is no less appetizing.

Serve the sliced ​​breast as an independent dish or fill up the meat plate, bon appetit!

Chicken meat is considered dietary and very healthy. And how to cook it so that it is juicy and tasty? Stuffed chicken breasts is a dish that will add variety to your daily menu and become a highlight of the festive table. And the chicken meat is combined with different fillings - vegetable, mushroom and cheese.

• For this dish, it is advisable to choose chilled or fresh breasts.
• Hearty and juicy ingredients are used as the filling, since the breast is the driest part of the chicken.
• Before stuffing the meat, it is recommended to marinate it for a few hours.
• Chicken breasts are harmoniously combined with sour cream or mayonnaise-based sauce, as well as with herbs.
• Oven-stewed breasts with sauce are especially tender.

On a note! Stuffed breasts are served both in combination with a side dish and as a snack. Moreover, such a dish will be tasty and cold.

This is perhaps one of the easiest ways to prepare stuffed chicken breasts. "Mozzarella" will favorably emphasize the taste of meat, but if you take any other cheese, this dish will not spoil.

Composition:

• 2 chicken breasts;
• fresh herbs;
• 250 g of Mozzarella cheese;
• a mixture of dried herbs;
• mayonnaise;
• salt;
• blend of spices.

Preparation:

On a note! Instead of mayonnaise, you can use sour cream or a sauce made from freshly squeezed lemon juice mixed with olive oil.

Attention! After twenty minutes, check that the breasts are cooked and, if necessary, lower the oven temperature threshold.

Appetizing and hearty hot appetizer

Stuffed chicken breasts in the oven are always juicy and incredibly tasty. Add fresh tomatoes and bell peppers to the dish and get a truly royal appetizer.

Composition:

• 2 tomatoes;
• 3 chicken breasts;
• 100 g of cheese;
• sprigs of parsley;
• 1-2 bulgarian peppers;
• 100 g breadcrumbs;
• 1-2 tbsp. l. olive oils;
• salt;
• ground black pepper;
• paprika.

Preparation:

Advice! Peppers can be used fresh, pickled and baked.

On a note! Opt for breadcrumbs without additives or spices.

Advice! Chicken breast stuffed with tomatoes and cheese tastes better hot.

Chicken and mushrooms - an amazing game of flavors!

And of course, chicken breasts stuffed with mushrooms cannot be ignored. This dish has an incredible aroma and excellent taste. We will fry the meat, but according to this recipe you can also bake it.

Composition:

• 2 chicken breasts;
• 0.3 kg of mushrooms;
• 100 g of cheese;
• 1-2 eggs;
• 2-3 st. l. sifted flour;
• 3-4 tbsp. l. bread crumbs;
• 1 tsp salt;
• ground black pepper;
• refined vegetable oil.

Preparation:

What else can you stuff breasts with?

The recipes for stuffed chicken breasts are basically similar. But the filling can be prepared from new ingredients every time. Particularly successful options are:

• Canned pineapple + cheese. Cut the pineapples into cubes and fill the breasts, then sprinkle the meat with the shredded cheese.
• Cheese + prunes. Rub the cheese and then combine with chopped prunes. Attention: the prunes must first be soaked for 15-20 minutes in warm water.
• Canned apricots + cheese. Cut the apricots into two parts. Let's make a marinade from sour cream, cheese and garlic cloves. Lubricate the breasts with it, and put apricots inside the pockets.
• Spinach + fresh herbs + cottage cheese. Pour boiling water over the spinach and leave for five minutes. Then we dry it and finely chop it. Knead the cottage cheese with a fork and combine with grated cheese, spinach, herbs and a beaten egg.
• Olives + cheese + fresh herbs. Rub the cheese, chop the olives and herbs and mix all the ingredients. Add lemon zest and a little rosemary.
• Dried fruits + wine + nuts + onions. Cut dried apricots and raisins and pour 0.5 tbsp. red wine. Peel and sauté the onion until golden, then add dried fruits to it. At the end, we introduce chopped nuts.
• Rice + mushrooms. Boil the rice groats, and fry the mushrooms until tender. Combine them, salt and add 1-2 tbsp. l. mayonnaise. Mix and stuff the breasts.
• A variety of vegetables. They can be used both fresh and fried or baked.
• Cheese + bacon. Pre-fry the bacon. Cut the cheese and combine with butter and chopped onion, mix and add the fried bacon. The filling is ready.

Until golden brown in olive oil and butter, grilled. Today we have recipes for stuffed chicken breast in our program.

We will consider wonderful recipes, which are based on the cooking technologies we know - frying and baking. And we will also apply a new "trick" - we will make a "pocket" in the breast and fill it with delicious fillings of cheese, mushrooms, spinach and other products.

The spread breasts are also stuffed, spreading the filling on them and folding the pieces in half (it is advisable to stab the cuts with toothpicks). How to best spread the fillets will be discussed below.

How to make a "pocket" for stuffing chicken breast

To fill a chicken breast with minced meat, you need to cut out a pocket in it that will hold the filling. It should be deep and wide enough to fit comfortably. But at the same time, it must ensure the "safety" of the minced meat inside the recess. Minced meat should not fall out during cooking.

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

What do we need

• Boneless and skinless chicken breasts.
• Chef's knife.
• Kitchen board.

How to make

1. Place the chicken breast on a kitchen board. Press down on it and carefully insert the tip of the knife into the thickest part. Make a small crack (about 5 cm wide) with a knife.
2. Then, carefully go into the fillet (about ¾ of the thickness), working with a knife, and then with your fingers.
3. Blot the pieces well on all sides with paper towels. Now you can make a stuffed breast by filling the hole with your favorite filling.

Stuffed chicken breast recipes with photos

Chicken breast stuffed with mozzarella cheese

Ingredients

• Two chicken breasts.
• Four small mozzarella cheeses.
• Two to three tablespoons of olive oil.
• Two cups of freshly chopped spinach (optional)
• Four garlic wedges, chopped.
• One small onion, finely chopped.
• Ground black pepper.
• Salt.

How to cook

Effective serving - poured around and quickly brought to a boil. It's also delicious with cold sauce.

Chicken breast 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 cloves of minced garlic.
• A tablespoon of chopped parsley or dill.
• Four small slices of mozzarella cheese.
• Ground black pepper.
• Salt.
• Bechamel sauce (optional).

Equipment

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

How to cook

My remarks

• Fillets can only be stuffed with mushrooms. To do this, increase the indicated amount of mushrooms to 250 grams.

Chicken breast stuffed with cheese and tomatoes in the oven

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

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for a romantic dinner, a friendly party, or even a big festive feast. Cooking such an exquisite dish is a piece of cake. Honestly!

Ingredients

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

How to cook

My remarks

• If there are no basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will turn out very tasty too!
• Use cheddar instead of mozzarella, not too salty suluguni.

Oven-baked Stuffed Chicken Breast with Breaded Cheese

Ingredients

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

How to cook

Chicken breast stuffed with pepper and cheese

Ingredients

• Two chicken breasts.
• 70 g cream cheese.
• 50 g grated cheddar cheese.
• Two tablespoons of olive oil.
• One small bell pepper.
• Half a pod of hot pepper.
• Two cloves of finely chopped garlic.
• Salt.

How to cook

Today I won't be able to tell you about other stuffed chicken breast recipes that I know. Too many of them. Today I have presented to you only those that are especially popular with our family. Send your versions of recipes with photos. I will certainly publish the best on the pages of my blog.

The program has been exhausted for today. I look forward to your comments - I need them like air. If you liked the article, then please send it to your friends on social networks. Good luck and health to everyone!

Always yours Irina.

We have absolutely autumn weather - it is slush and it is raining ...

Mari Trini - Cuando La Lluvia Cae

There are two ways to stuff the breasts.

First way: the breasts are washed, a longitudinal incision is made so that a pocket is obtained, where the filling is placed. Then the incision is stabbed with a toothpick, or wrapped with threads. Then the breasts are fried in a pan or baked in the oven.

Second way: the breasts are washed, dried with a napkin, cut lengthwise not to the end, and opened in the form of a book, then the meat is slightly beaten, the filling is laid out and wrapped. Wrap with thread and prepare 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, stuffed breasts are tasty and juicy.

Breasts are served by cutting into slices and placing on a dish. You can make a sauce and pour it over the cooked 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 feta cheese

Ingredients

chicken breast;

150 g feta cheese;

125 g butter;

a bunch of green onions;

fine table salt;

three large slices of bacon;

allspice and black pepper.

Cooking method

1. Rinse 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 pan. Put feta cheese and butter in a separate plate. We knead everything thoroughly with a fork. Rinse green onions and chop finely. We put it on a plate with feta cheese. Put the fried bacon here.

3. Clean the brisket of excess salt. Place the fragrant filling in the pocket, pin the incision with a toothpick and put it on the oiled deco. We 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 can;

pepper, curry and salt;

a bunch of dill and parsley;

sour cream or mayonnaise.

Cooking method

1 Peel the carrots, wash and grate finely. Grind the cheese in the same way as the carrots. Rinse the greens, dry slightly and chop finely with a knife. Break four eggs into a bowl, add grated carrots, a hundred gram of cheese and beat everything with a whisk until smooth. Fry four thin omelets in a small skillet.

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

3. Cut small fillets into small pieces, put in a deep plate, break an egg, add green peas and salt. Mix everything well.

4. Unfold the prepared breasts, cover with cling film and beat lightly. On each piece of brisket, place an omelet and two tablespoons of meat and peas. Roll the breast into a roll and rewind with thread. Place the stuffed breasts in a baking dish, brush with mayonnaise or sour cream on top. Bake at 180 degrees for half an hour. Sprinkle the cheese over the breasts shortly before cooking.

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 tenderloin from the main piece. Put the breasts on a board, cover the meat with foil and beat lightly with a hammer.

2. Finely grate the Parmesan and place in a deep plate. Rinse the greens, shake them off and chop finely. Peel the garlic and chop it with a garlic press. Put the herbs and garlic with the cheese. Stir the filling until smooth.

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

Recipe 4. Stuffed Breasts with Mushrooms and Cheese

Ingredients

chicken breasts - three pcs.;

half a kilo of champignon mushrooms;

250 g of cheese;

50 g sour cream and mayonnaise;

pepper, table salt and provencal 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 the sour cream with mayonnaise, add the prepared breast to this mixture, mix, and send it to the refrigerator for forty minutes to marinate.

2. Boil the champignons, put them in a colander and leave to glass all the liquid. Rub the cheese with coarse shavings. Cool the mushrooms and mix with the cheese. Add a tablespoon of mayonnaise to this and mix.

3. Remove the chicken breasts from the marinade. We spread it on a board, unfold it and stuff it with a cheese and mushroom filling. We roll up, fix the edges with a skewer or toothpicks.

4. Place the breasts on a baking sheet, sprinkle with Provencal herbs on top and sprinkle with a little mushroom broth. We put in an oven preheated to 180 degrees for half an hour. Pour the released juice several times.

Recipe 5. Stuffed breast with cheese and pineapple

Ingredients

canned pineapples - jar;

cheese - 100 g;

chicken breast;

ground chili and salt.

Cooking method

1. Rinse the breast under the tap. Season with salt, make deep pockets on both sides with a knife. Sprinkle chili pepper over the breast.

2. Cut pineapples into small pieces. Grind the cheese into coarse shavings.

3. Put the sliced ​​pineapples tightly into the pockets. Sprinkle the pineapple pockets with cheese. The rest of the cheese is used a little later.

4. Cover the bottom of the mold with foil and put the chicken breast on it. Put in an oven preheated to two hundred degrees for forty-five minutes. In 10 minutes. until ready to 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;

arugula packaging;

200 g feta cheese;

vegetable oil;

pepper and salt to taste.

Cooking method

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

2. Rinse the breast, wet it with a napkin, make an incision in each to make a pocket. Season the breasts with salt and pepper. Fill them with filling and use a skewer or toothpick to prick the edges of the cut.

3. Put the stuffed breasts in a frying pan with heated oil and fry for about ten minutes. In the meantime, cut a circle out of baking paper around the diameter of the pan. Turn the meat over, cover with paper and continue to fry for the same amount. Remove the paper, flip it over and cover again with paper. Fry until tender. 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, pat dry and beat lightly. Transfer the meat to a container to marinate. Season with salt, spices and pepper. Pour in the soy sauce, mix everything with your hands and marinate for at least an hour.

2. Rinse prunes, cover with warm water and soak for 20 minutes. Grate the cheese with coarse shavings. Drain the prunes, dry slightly and chop into strips. Combine the cheese and prunes in a deep bowl.

3. Place a spoonful of the filling on the broken breast and fold it in half. Fasten the edges with a skewer or wrap with thread. Place the stuffed breasts in a greased dish. Add mayonnaise to the remaining filling and stir. Place it over the breasts. Place the dish in a 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 cut in each and insert three apricot halves into each.

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. We knead everything well. Fill the apricot pockets with a spoon. Fix the edges with skewers.

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

Recipe 9. Stuffed breasts with porcini mushrooms "Surprise"

Ingredients

a kilogram of large chicken fillet;

onion and carrot;

350 g of porcini mushrooms;

300 g of cheese;

150 ml cream;

50 ml of vegetable oil;

Cooking method

1. Rinse the breasts under the tap and dip with a napkin. Cut each so that you get a "pocket".

2. Peel the carrots and onions, rinse and cut into random pieces. Pour the vegetable mixture into a preheated 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 can not regret the filling. Place the breasts, cut side up, on a baking sheet and cover each pocket with a thin slice of cheese.

4. Pour the stuffed breast with cream and place in the preheated oven for forty minutes.

Recipe 10. Stuffed breasts with dried apricots and prunes

Ingredients

100 g of prunes and dried apricots;

chicken breasts - four;

sour cream and mayonnaise - 50 g each;

a bunch of green onions;

seasonings for chicken and salt.

Cooking method

1. Rinse the breasts under the tap and dip them with a towel. We make incisions 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 with fine shavings and put in a deep bowl. Wash prunes and dried apricots, fill with warm water and leave for half an hour. Rinse green onions, shake off excess moisture and finely chop. Put it in a bowl of cheese. We drain the water from the dried fruits, cut them into thin strips and send them after the onions. Add sour cream and mayonnaise and mix everything well.

3. Stuff the breasts with a mixture of cheese and dried fruits. We fasten the edges with a wooden skewer and put them in a baking dish covered with foil. We send it to a preheated oven for 45 minutes.

• Before stuffing the breast, it is better to marinate for several hours, in which case the meat will turn out to be juicy and tender.
• You can use any products as a filling, as long as it is satisfying.
• It is better to stuff chilled or fresh breasts, such meat will not dry out, and the finished dish will be much tastier than that prepared from a frozen product.
• Stuffed breasts can be served as a stand-alone dish, or as an addition to any side dish. If serving as a cold snack, the breasts should be cut into thin slices, put on a platter and garnished 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.

The most delicate chicken breast stuffed with cheese is a great dish for the whole family, which will diversify your menu. Cooking this dish is not difficult and does not take long, you only need a drop of skill. And experience, as you know, comes only with practice. So let's cook chicken breast with cheese - the rolls are juicy and tender.

Let's take the products on the list.

Separate the fillet from the breast, we do not need the tenderloin. Salt the large fillet, add spices to your liking (I have 4 peppers and coriander) and beat off with a hammer.

Let's prepare the filling. To do this, grate the cheese, finely chop the dill, mix. Add a raw egg and mix. It's that simple!

Now the most difficult stage lies ahead - to wrap the filling in fillets. At this point, turn on the oven at 180 ° C.

I think you will be able to wrap the rolls as easily as mine))) I recommend rolling them on baking paper.

Melt the butter as you roll the rolls. Dip the breast and cheese on all sides in the butter and then bread thoroughly in breadcrumbs.

Let's send the rolls to the heated oven on the same paper. We will cook the chicken with cheese for 15-20 minutes (look at your oven). So the chicken breast stuffed with cheese is ready. Let it cool for a few minutes and cut into small plastics. I assure you - you and your loved ones will love the juiciness of the breast and the tenderness of the cheese filling.