Dietary chicken meat with juicy and aromatic fillings from regular dish turns into holiday treat. Stuffed chicken breast under a thick sauce with natural cheese, herbs, tomatoes and other fillings has an amazing taste. Most gourmet recipes offered next.

The delicate aroma of natural cheese, which impregnates the chicken flesh, will not leave anyone indifferent. Fillet topped with toasted crispy bacon, served hot or cold, cut into medium-thick slices.

Components:

  • breast - 5 halves;
  • smoked bacon - 1 pack;
  • champignons - 200 g;
  • salted cheese - 100 g;
  • onion - 1 head;
  • dill and parsley - in a small bunch;
  • refined oil - 2 tbsp. l.;
  • soy sauce - 1 tbsp. l.;
  • garlic cloves - 2 pcs.;
  • provencal herbs - 1 tsp;
  • coarse salt and freshly ground black pepper to taste.

It is better to buy smoked bacon, as it has a subtle flavor that complements ready meal.

Preparing stuffed breast:

  1. For the marinade, mix soy sauce with oil, crushed garlic and spices.
  2. We wash the breast, dry it and make cuts on its surface that look like “pockets”.
  3. Fill the holes with marinade, leave for 1 hour, periodically turning over.
  4. Boil the mushrooms in salted water for 15 minutes and turn with a meat grinder.
  5. We chop the onion, fry and send to fried mushrooms. Simmer the mass for another 10 minutes and cool. Three cheese, finely chop the greens and send the mixture to the mushrooms.
  6. We take the meat out of the marinade and put 2 tbsp into the pockets. l. appetizing toppings. We fasten the edges of the cut.
  7. We wrap the blanks with strips of bacon and put them on a greased baking sheet.
  8. Sprinkle the remaining marinade on top of the breast and put the baking sheet in the oven.
  9. Bake the dish at 180 degrees for 35 minutes.

Serve fragrant stuffed fillet, sprinkled with chopped herbs, with long wild rice or slices boiled potatoes with garlic.

Cooking in a frying pan

This versatile meat treat can be served both at a picnic, roasted on a grill pan, and for festive table, garnished with french fries and vegetables. The dish compares favorably quick cooking on the open fire or a plate and a mouth-watering hearty filling that hides in juicy meat.

To cook for two you will need:

  • chicken breast - 2 halves;
  • hard cheese - 70 g;
  • mushrooms - 60-70 g;
  • onion - 1 head;
  • soy sauce - 50 g;
  • breadcrumbs - 2-3 tbsp. l.;
  • egg - 1 pc.;
  • refined oil - 3-4 tbsp. l. for frying;
  • freshpro ground pepper and coarse salt - to your liking.

Method of cooking in a pan:

  1. On the prepared (washed and dried) fillet, we make a slot-pocket with the tip of a sharp knife.
  2. We beat the meat lightly, covering it with cling film.
  3. Put the fillet in a bowl and pour soy sauce. Salt is not required as the sauce already contains it. Let the meat marinate for 30 minutes.
  4. Finely chop fresh mushrooms. If the mushrooms are dried, then soak them for 30 minutes in warm water, and if salted, drain the brine and rinse.
  5. We rub the cheese, and finely chop the onion.
  6. Fry the mushrooms in hot oil with onions until tender, season with salt and pepper.
  7. We combine the hot filling with cheese so that it slightly binds it.
  8. After that, we wait until the filling cools down.
  9. We shift its mushrooms into the cut "pocket".
  10. Beat the egg with a fork, salt and pepper it.
  11. We dip the workpiece into the egg, then into the breading.
  12. Put the chicken in hot oil in a pan and fry for 5 minutes on each side.

The breast turns out to be a beautiful golden color with a crispy crust, a juicy meat layer and a hearty filling. The serving is complemented by homemade ketchup, sliced ​​cucumbers and green onion feathers.

With the addition of mushrooms in the oven

The meat will turn out juicy due to the rich creamy mushroom filling and baking in the oven. The dish is covered with a golden crust, from which all the juices are stored inside the breast.

Required Ingredients:

  • fillet - 6 halves;
  • fresh champignons - 300 g;
  • hard cheese - 250 g;
  • carrot root - 1 pc.;
  • sour cream - 100 ml;
  • finely ground coriander, pepper and coarse salt - to taste.

Preparation takes place according to the scheme:

  1. Cut clean mushrooms into thin slices.
  2. three carrots coarse grater.
  3. In a frying pan, heat the oil, in which we fry the mushrooms with carrots. Salt the workpiece and season it with spices.
  4. When the products are almost ready, pour thick sour cream into the pan.
  5. We cut pockets in the halves of the fillet. To do this, carefully cut each blank in half, but not completely, like a book.
  6. Three salted cheese on a grater with large cells.
  7. On one part of the meat preparation lay out the mushroom filling.
  8. Mushrooms generously sprinkle with cheese and cover with the second half of the meat. Melting, it will additionally glue the fillet parts.
  9. In a form rubbed with oil, we shift the stuffed meat and send it to bake for 20 minutes at 200 degrees in the oven. Pour sour cream over the preparation and sprinkle with the rest of the cheese, spices and herbs. We use low-fat sour cream so that the sauce does not curdle, but remains thick.
  10. Readiness is checked by the absence of ichor in the thickness of the fillet when cutting.

Serve chicken breast, stuffed with mushrooms, possible with cuts fresh vegetables, with boiled new potatoes and homemade spicy ketchup.

Chicken breasts stuffed with cheese, herbs and garlic

soft and juicy breasts stuffed with soft mozzarella cheese fragrant herbs and hot garlic, will become a decoration of the festive table and will surely please the household.

Ingredients:

  • fillet - 2 parts;
  • mozzarella - 4 slices;
  • olive aromatic oil - 2-3 tbsp. l.;
  • spinach - 2 cups;
  • onion - 1 head;
  • garlic - 4 cloves;
  • freshly crushed black pepper and salt - optional.

Cooking step by step:

  1. Cut the spinach into medium pieces.
  2. Saute the minced garlic in a skillet for about 1 minute.
  3. Add the spinach to the pan and cook for 4 minutes to evaporate the liquid.
  4. Cut half of the fillet lengthwise in the middle, but not to the very end. We open the breast like a book.
  5. Lubricate the workpiece on all sides with ground pepper, salt and stuff with cheese.
  6. Put the fried spinach with garlic on the cheese.
  7. We plug the holes with toothpicks so that the filling does not fall out.
  8. Fry the meat in olive oil on all sides for 5 minutes until a beautiful fried chicken look.
  9. The cheese inside should bubble up nicely and melt.

Serve this appetizing and incredible to the table tender dish better with tomato or mushroom sauce. Sprinkle the breast with grated cheese and fragrant dill.

How to cook with vegetables

Due to the low content of breast fat meat dishes it can turn out dryish and fresh. To make the pulp melt in your mouth, you can cook chicken with juicy fragrant vegetables.

You need to take the following:

  • chicken - 4 halves;
  • onions - 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.

Cooking goes through the following steps:

  1. Carrot cut into thin strips.
  2. We divide the onion into half rings.
  3. We chop the celery into strips.
  4. The onion is fried in oil until golden brown.
  5. Put the celery and carrots into the pan. Fry vegetables until golden brown.
  6. We squeeze the garlic with a press, and finely chop the dill and parsley.
  7. Add garlic to vegetables, salt and pepper to taste.
  8. We make an incision on the fillet, without cutting 1 cm to the edge. Open the breast with a book.
  9. We cover the pulp with a film and beat off a little.
  10. Salt the beaten pulp, pepper and put the filling in the center. Roll up the meat.
  11. We spread the blanks in a greased form, salt and pepper.
  12. We put the baking sheet in the oven for 20 minutes at 180 degrees.
  13. Mix sour cream with mustard, paprika, salt and pepper.
  14. Pour the sauce over the chicken in the form and simmer for another 10 minutes.

Serve with french fries and grilled vegetables.

Original flavor with cheese and pineapple

Original exotic taste A seemingly simple dish will surprise you with a creamy shade with a slight sourness and a delicate bouquet of spices.

Required:

  • chicken fillet - 4 pcs.;
  • canned pineapples - 100 g;
  • Russian cheese - 100 g;
  • garlic - 1 clove;
  • egg - 1 pc.;
  • mayonnaise "Provencal" - ½ cup;
  • breadcrumbs - 4 tbsp. l.;
  • ground black pepper and salt to taste.

The process of creating a cheese treat:

  1. Strain the pineapple and cut into cubes.
  2. Three cheese on a grater with large cells.
  3. Chop the garlic as finely as possible.
  4. Combine pineapple with garlic and cheese. We spread the mayonnaise in the mass so that the filling becomes viscous.
  5. Cut a hole in the chest.
  6. We pepper the pulp and add it on all sides, including the pocket.
  7. Lubricate the meat with mayonnaise inside and out.
  8. We fill the pocket of chicken with the filling and cut off the cut with a toothpick.
  9. In a bowl, lightly beat the egg with a fork, sprinkle with salt.
  10. Separately pour out the breading.
  11. Dip the stuffed breast in the egg and sprinkle with breadcrumbs.
  12. Fry the meat in hot oil in a frying pan until appetizing ruddy.
  13. Next, reduce the heat and continue to fry until cooked.

Serve a treat with cheese or mushroom sauce, sprinkling green onion and dill.

With spinach and greens in a slow cooker

According to the recipe, steamed and juicy chicken is obtained, which is suitable both for a quiet family dinner and for serving for 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:

  1. Wash the fillet and dry well. Make a small cut in the middle of the meat piece.
  2. Salt and pepper the pulp everywhere.
  3. Finely chop the spinach. If we use frozen spinach, then defrost the greens and be sure to squeeze out the liquid.
  4. Melt the butter in a frying pan in oil.
  5. Put spinach on it with garlic and salt.
  6. Fry the mass for 3 minutes, stirring constantly. Remove spinach from heat and let cool.
  7. Fused quality cheese without additives cut into cubes.
  8. We distribute the cheese in the pocket, and then the spinach mass.
  9. Heat up the butter in a frying pan. We spread the meat preparations on it and fry them until a pleasant golden color.
  10. We cover the baking sheet with parchment, send the fried fillet to it and put in the oven at 200 degrees for 20 minutes.
  11. Squeeze some orange juice just before serving.

Decorate with a pineapple ring, parsley branches and cheese chips.
Stuffed chicken breast will become the main dish on the festive table due to its juiciness and satiety with a small amount of calories. Delicious toppings in combination with cream cheese, fresh herbs and spices gives tender fillet that melts in your mouth.

Chicken breast - soft and juicy dish. There are many ways to cook it: the bird can be baked in the oven, fried in a pan, boiled, stewed and cooked in a slow cooker. A special delight is the stuffed chicken breast in the oven. As a filling, you can use any ingredients of your choice.

Stuffed and - the simplest and quick recipe. It can be served for lunch or dinner with a side dish or used as a festive table decoration. To make the dish more juicy and appetizing, it is recommended to use a fresh carcass of chicken or chicken.

Tip: for convenience, it is better to buy a fillet, not a breast, so as not to waste time removing bones and tendons.

  • Chicken breast (or fillet) - 700 g (2-3 pieces).
  • Fresh champignons - 400 g.
  • Hard cheese - 100 g.
  • Butter - 50 g.
  • Onion - 2 pcs.
  • Salt/pepper/spices to taste.

Cooking method:

  • Wash the mushrooms thoroughly and clean. Remove legs and rotten areas, possible damage. Cut into slices of the same size. Soak in cold water for 10-15 minutes.
  • Peel the onion and chop into small cubes. Fry in a pan with vegetable oil until golden brown appears. The main thing is not to overexpose the onion so that it does not burn and turn black.
  • When the onion is almost ready, reduce the gas to a minimum. Add chopped mushrooms. Fry everything until the water has completely evaporated, stirring regularly with a spoon or wooden spatula. To make the mushrooms more tender, you can add a couple of tablespoons of fresh sour cream to the pan.
  • Remove chicken breasts or fillets from the refrigerator, defrost in cold water. With a sharp knife, carefully pry the carcass in the middle and make a “pocket” in it for the filling. If you can’t do this carefully, you can simply divide the carcass in half and then secure the edges with a toothpick or thread so that the filling does not fall out.
  • Wash the inside of the breast with water to remove excess fat. Carefully place stuffing inside. Add finely grated cheese and diced butter there.

Advice! It is much easier to add cold mushrooms and frozen butter - they do not fall apart and do not stick to a knife or spoon.

  • Sew up the resulting hole with a regular thread or secure with a toothpick. However, in the second case, melted butter and cheese may leak out.
  • Salt and pepper the chicken carcass. You can add your favorite spices to taste. Dip the chicken in flour or breadcrumbs so that when frying you get a delicious crispy crust. You can also add a little beaten egg to make a kind of batter.
  • Preheat oven to 180 degrees. Grease a baking sheet or baking dish with oil. Lay out the chicken carcasses at a sufficient distance from each other. Bake for 40 min.

The finished dish should be crispy. Before serving, the chicken can be cut into portions. Threads and toothpicks must be removed.

Stuffed breast with vegetables baked in the oven

A tender and easy-to-prepare dish is a stuffed breast with vegetables, baked in the oven.

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List of main ingredients:

  • Chicken fillet - 6 pcs.
  • Bulgarian pepper - 1 pc.
  • Carrot - 1 pc.
  • Onion - 1 pc.
  • Garlic - 2 cloves.
  • Spinach - ½ bunch.
  • Salt/pepper to taste.

If desired, you can add your favorite spices or herbs (it is better to take fresh rather than dried).

Cooking method:

  • Remove chicken breasts from refrigerator and defrost. Carefully cut in half with a knife (along the body), without cutting all the way through. From the inside, salt, pepper, grate with your favorite spices. It is better not to remove the skin - when baked, it turns out to be very crispy. Leave the breasts for 15-20 minutes so that they are properly saturated with salt and spices.
  • Rinse onions, carrots and peppers, peel, remove tails and possible damage. Grate the carrots on a fine grater, cut the onion and pepper into small cubes.
  • Heat up a frying pan with a little vegetable oil. Fry vegetables for 10-15 minutes on low heat until golden brown. It is important that they do not burn and do not become dry.
  • Finely chop the spinach with a knife or scissors. Mix it with the rest of the vegetables. Add some salt and spices.
  • Preheat the oven to 180 degrees. Grease a baking sheet or baking dish with butter or vegetable oil.
  • Gently stuff the breasts vegetable stew. Secure the edges with toothpicks or cotton thread. Put the carcasses on a baking sheet at a sufficient distance from each other.
  • Bake for 40 min.

The finished meat should be soft and juicy. This can be checked with a fork or knife: gently pierce the carcass with a sharp part. If it pushes through easily and white juice flows, the meat is ready.

Before serving, remove threads and toothpicks. Best served with rice, pasta or mashed potatoes.

Chicken fillet in foil

Stuffed breast in foil is prepared in a similar way as meat in a sleeve or batter. It is best to cook in this form spicy chicken with spices.

List of ingredients:

  • Chicken fillet - 2 pcs.
  • Bulgarian pepper - 1 pc.
  • Onion - 1 pc.
  • Carrot - 1 pc.
  • Garlic - 4 cloves.
  • Chili sauce - 1 tsp
  • Mustard - 1 tsp
  • Vegetable oil - 1 tsp
  • Salt/pepper to taste.
  • Seasonings to choose from.

Cooking method:

  • First, prepare the marinade. Chili sauce, mustard, oil and all spices, salt mix to get a homogeneous substance.
  • Peel and grate the garlic on a fine grater (can be passed through a press). Add garlic to marinade.
  • Remove the chicken from the freezer and defrost. Rub it garlic sauce and leave for 2 hours so that the meat is well soaked.
  • Rinse and peel onions, peppers and carrots. Grate the carrots, cut the onion and pepper into small cubes. Fry vegetables in a pan with a little vegetable oil until golden brown. Make sure nothing burns.
  • cut carefully chicken fillet in half along the body. Leave the edges intact. Stuff the meat with stuffing. Wrap carefully in foil.
  • Preheat the oven to 180 degrees. Put the chicken fillet on a baking sheet or baking dish. Bake for 40 min.
  • Carefully cut open the foil and let the meat brown slightly.

Stuffed with herbs and cheese

To prepare stuffed breast with cheese and herbs you will need:

  • Chicken fillet - 4 pcs.
  • Hard cheese - 300 g.
  • Garlic - 3 cloves.
  • Sesame - 50 g.
  • Breadcrumbs - 50 g.
  • Parsley - 15 g.
  • Dill - 15 g.
  • Salt/pepper to taste.

Cooking method:

  • Grate the cheese on a coarse grater. Chop the greens with scissors. Mix everything, add a little salt, pepper and spices.
  • Prepare chicken fillet. Defrost carcasses, rinse well. Cut with a knife along the body, leaving the edges intact. Rub the inside of the chicken with salt and pepper.
  • Stretch the resulting "pocket" to get as much filling as possible. Carefully put cheese and herbs inside.
  • Roll the carcasses in a mixture of breadcrumbs and sesame seeds to get a golden crust.
  • Preheat oven to 180 degrees. put the chicken on a baking sheet and bake for 40 minutes until golden brown and delicious smell.

Chicken breast with prunes

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Prunes will give the meat a special aroma and unique spicy taste.

To prepare stuffed breast with prunes, you will need:

  • Chicken fillet - 4 pcs.
  • Bacon (raw or smoked) - 100 g.
  • Prunes - 100 g.
  • Mozzarella cheese - 50 g.
  • Vegetable oil - 3 tbsp.
  • Salt/pepper to taste.
  • Spices at will (turmeric, coriander, suneli hops, pepper, paprika, origano).

Cooking steps:

  • Remove chicken fillet (or breast) from the refrigerator and defrost. It is better not to remove the peel - when baked, it becomes crispy and appetizing. Carefully cut the carcasses along the body, leaving the sides intact.
  • Rub the inside of the meat with spices, salt and pepper. Drizzle with a little vegetable oil. Transfer to a deep bowl and cover it with a lid (you can use regular cling film). Put the bowl in the refrigerator for 20-30 minutes so that the meat is saturated with spices.
  • Rinse the prunes thoroughly and dry with a paper towel or napkin. Put the mozzarella out of the package, drain the water and cut into large pieces (or rings).
  • Remove the chicken from the refrigerator and turn the "pocket" outward, holding it near the sides. Stuff the meat with prunes and cheese. Wrap strips of bacon around the carcass and grease everything with vegetable oil so that when baking it turns out delicious crust. Secure the bacon with toothpicks. You can sprinkle some spices on top.
  • Preheat the oven to 200 degrees. Transfer the chicken to a baking dish or onto a baking sheet.
  • Bake chicken for 40 minutes. Every 15 minutes, open the oven and pour over the chicken with meat juice, which will begin to actively stand out under the influence of high temperature.

Stuffed breast in sour cream sauce baked in the oven

Stuffed breast in - very tender and crazy tasty dish that will look good on the holiday table. The culprit is sour cream, which is actively added to any dishes where there is chicken meat.

Required for cooking:

  • Chicken fillet - 600 g.
  • Sour cream of medium fat content - 200 g.
  • Hard cheese - 50 g.
  • Bulgarian pepper - 1 pc.
  • Garlic - 3 cloves.
  • Butter - 2 tsp
  • Lemon juice - 1 tsp
  • Salt/pepper to taste.
  • Favorite spices for chicken.

Cooking method:

  • Defrost the chicken fillet and rinse thoroughly in cold water. Pat dry with paper towel or paper towel to remove excess moisture. Make small cuts in the fillet (carefully, the edges of the chicken should be intact so that the filling does not fall out during baking).
  • Rinse the pepper well, remove the tail and seeds. Cut into thin rings.
  • Preheat the oven to 200 degrees.
  • Grease a baking sheet or baking dish with butter. Put the chicken fillet on it, keeping a distance - in case the filling starts to flow out.
  • Cut the garlic into small cubes, grate or pass through a press. Add to sour cream. Mix well so that the mass becomes completely homogeneous. Add salt, pepper, spices, lemon juice there (for meat softness and slight sourness).
  • Gently stuff the chicken carcasses bell pepper. Pour everything on top sour cream sauce and sprinkle with grated cheese.
  • Bake in the oven for 40 minutes.

Cooking method:

  • Remove the cheese from the package and cut into small cubes. Mix with spices. Cheese is best combined with spices, suneli hops.
  • Remove the chicken fillet from the refrigerator and rinse well in cold water. Cut along the body to make a kind of pocket. Rub the inside with salt, spices and pepper.
  • Stuff the fillet with cheese and pour over a small amount lemon juice. Secure the edges with cotton thread or a toothpick so that the filling does not fall out during baking. Top with vegetable oil to get a delicious crust.

Stuffed Breasts - Basic Cooking Principles

Breasts can be stuffed in two ways.

The 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.

The second way: the breasts are washed, dried with a napkin, cut along not completely, and opened in the form of a book, then the meat is lightly beaten, spread the filling and wrapped. Wrap with thread and cook in the same way as in the first case.

Canned or fresh fruits, cheese, cheese, dried fruits, nuts, etc. are used as fillings. It all depends on your preferences and imagination. In any case, stuffed breasts are tasty and juicy.

Serve the breasts, cut into slices, and put on a dish. You can make a sauce and pour it over the finished 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 cheese

Ingredients

Chicken breast;

150 g of cheese;

125 g butter;

A bunch of green onions;

Fine table salt;

Three large slices of bacon;

Allspice and black ground 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 the meat, pepper and leave for an hour.

2. Cut the bacon into thin slices and fry it in a pan. Put the cheese and butter on a separate plate. Mix everything thoroughly with a fork. Rinse the green onion and chop finely. We spread it on a plate with cheese. Put the fried bacon in here.

3. We clean the brisket from excess salt. We place the fragrant filling in the pocket, stab the cut with a toothpick and put it on the oiled deco. Bake in the oven for forty minutes. We cut the finished stuffed breast into portions and serve to the table 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 pea- half a can;

Pepper, curry and salt;

A bunch of dill and parsley;

Sour cream or mayonnaise.

Cooking method

1 Peel, wash and finely chop the carrots. Grind cheese in the same way as carrots. Rinse the greens, lightly dry and finely chop with a knife. Break four eggs into a bowl, add grated carrots, one hundred grams of cheese and beat everything with a whisk until smooth. Fry four thin omelettes in a small frying pan.

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

3. Cut the small fillet into small pieces, put in a deep plate, break the egg, pour green peas and salt. Mix everything well.

4. Expand the prepared breasts, cover with a film and lightly beat off. Place an omelette and two tablespoons of meat with peas on each piece of brisket. Roll up the breast and wrap with string. Place the stuffed breasts in a baking dish, brush with mayonnaise or sour cream on top. Bake at 180 degrees for half an hour. Shortly before the end of cooking, sprinkle the breasts with cheese.

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 small fillet from the main piece. Put the breasts on the board, cover the meat with a film and lightly beat off with a hammer.

2. Finely grate the Parmesan and place in a deep plate. Rinse the greens, shake off and finely chop. Remove the skin from the garlic and mince with a garlic press. Put the greens and garlic to the cheese. Stir the stuffing until smooth.

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

Recipe 4. Stuffed breasts with mushrooms and cheese

Ingredients

Chicken breasts - three pieces;

Half a kilogram of champignon mushrooms;

250 g of cheese;

50 g of sour cream and mayonnaise;

Pepper, kitchen salt and Provence 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 sour cream with mayonnaise, add the prepared breast to this mixture, mix, and marinate in the refrigerator for forty minutes.

2. Boil the champignons, put them in a colander and leave all the liquid to glass. We rub the cheese with large chips. Cool mushrooms and mix with cheese. Add a tablespoon of mayonnaise to this and mix.

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

4. Put the breasts on a baking sheet, sprinkle on top provencal herbs and pour a little mushroom broth. We put in the oven, heated to 180 degrees for half an hour. Pour the juice over several times.

Recipe 5. Stuffed breast with cheese and pineapple

Ingredients

Canned pineapples - can;

Cheese - 100 g;

Chicken breast;

Ground chili pepper and salt.

Cooking method

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

2. Cut pineapples into small pieces. Grind the cheese into large chips.

3. Pack the sliced ​​pineapples tightly into the pockets. Sprinkle 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. For 10 min. until cooked, 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 the arugula with a knife, Sun-dried tomatoes cut into small pieces. Put everything in a deep plate. Crumble the feta here and squeeze the juice of one lemon. Stir well.

2. Rinse the breast, dip it with a napkin, make an incision in each to make a pocket. Salt and pepper the breasts. Fill them with stuffing and pin the edges of the cut with a skewer or toothpick.

3. Put the stuffed breasts in a pan with hot oil and fry for about ten minutes. In the meantime, cut out a circle from baking paper the diameter of the pan. Turn the meat over, cover with paper and continue to fry for the same amount. Remove paper, turn over again and cover with paper again. Roast until done. 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 where it will marinate. Salt, season with spices and pepper. Pour in soy sauce, mix everything with your hands and marinate for at least an hour.

2. Rinse prunes, fill it with warm water and soak for 20 minutes. Grate the cheese with large chips. Drain the water from the prunes, dry them slightly and chop them into strips. Combine cheese with prunes in a deep plate.

3. Put a spoonful of filling on the beaten breast and fold it in half. Fasten the edges with a skewer or wrap with a thread. Put the stuffed breasts in a greased form. Add mayonnaise to the rest of the filling and mix. Lay it on top of the breasts. Put the mold in the 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. In each, make an incision in the form of a pocket and put three halves of an apricot into them.

2. Salt the brisket. Peel the garlic and squeeze it through a garlic press. Grind the cheese into small chips, add sour cream and garlic to it. We mix everything well. Spoon fill pockets with apricots. Secure the edges with skewers.

3. Put the stuffed breasts on a greased deco and put in a preheated oven for forty minutes. Bake at 180 degrees. Cut the breast into 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;

Bulb and carrot;

350 g of white mushrooms;

300 g of cheese;

150 ml cream;

50 ml vegetable oil;

Cooking method

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

2. Peel the carrots and onions, rinse and cut into arbitrary pieces. Pour the vegetable mixture into a preheated pan with oil and fry until the mushrooms acquire a light golden hue. Cool down the filling.

3. Inside each cut, put a mixture of mushrooms and vegetables. You can not regret the filling. Lay the breasts cut side up on a baking sheet and cover each pocket with a thin slice of cheese.

4. Fill the stuffed breasts with cream and place in a 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 pieces;

Sour cream and mayonnaise - 50 g each;

A bunch of green onions;

Seasonings for chicken and salt.

Cooking method

1. We wash the breasts under the tap and dip them with a towel. We make cuts in the form of a "pocket". Salt the meat, season with spices and pepper and leave for an hour to soak it.

2. We rub the cheese with small chips and put it in a deep bowl. We wash the prunes and dried apricots, pour them with warm water and leave for half an hour. Rinse green onions, shake off excess moisture and chop finely. Put in a bowl with cheese. We drain the water from dried fruits, cut them into thin strips and send them after the onions. Add sour cream and mayonnaise and mix well.

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

Stuffed Breasts - Tips and Tricks from the Chef

Before stuffing the breast, it is better to marinate for several hours, in which case the meat will turn out juicy and tender.
As a filling, you can use any products, the main thing is that it is satisfying.
Stuffing is best 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 an independent dish, or as an addition to any side dish. If you are submitting as cold appetizer, then the breasts should be cut into thin slices, put on a dish and garnish 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.

Stuffed Chicken Breasts are an easy dish to make. Thanks to the filling, the chicken fillet becomes juicy and very tender.

Try these fun and simple recipes stuffed chicken breasts.

Chicken breasts stuffed with cheese

Products:

  • 4 chicken breasts,
  • 120 g Roquefort cheese
  • 40 g butter,
  • 4 pieces of ham
  • 80 ml. brandy,
  • 1 egg
  • 2 tablespoons breadcrumbs,
  • Wheat flour,
  • deep fat,
  • salt and black ground pepper to taste.

Cooking:

  1. Remove chicken breasts from skin and bones, lightly beat with a hammer, salt and sprinkle with black pepper.
  2. Soften Roquefort cheese in a water bath and mix with butter and cognac.
  3. Open chicken breasts so that a small fillet is visible, and put a piece of ham inside and on a non-butter and cheese mixture.
  4. In a separate bowl, beat the raw egg.
  5. Sprinkle flour and breadcrumbs on a cutting board in separate piles.
  6. Give the chicken breasts their original shape, roll in flour, dip in beaten egg, then roll in breadcrumbs and deep-fry at 160 °C for 10 minutes.

Enjoy your meal!

Chicken breasts stuffed with minced meat

Products:

  • 3 chicken fillets,
  • 2-3 raw pork sausages in a natural casing,
  • 200 g minced beef,
  • 1-2 tsp peeled pistachios,
  • zest of 1/2 lemon,
  • nutmeg on the tip of a knife
  • several sprigs of fresh or 1/4 tsp. dried thyme and rosemary
  • 3 garlic cloves,
  • 100–150 ml. chicken broth,
  • 125 ml. dry white wine
  • olive oil for frying,
  • salt,
  • freshly ground black pepper - to taste.
Garnish:
  • green onion,
  • 1 tomato
  • broccoli inflorescence,
  • leek,
  • zucchini.

Cooking:

  1. Make a longitudinal deep incision in the chicken fillet to form a pocket.
  2. Cut pork sausages, without removing the shell, into small cubes. Mix sausages and minced meat. Crush the garlic, finely chop and add to the minced meat. Salt, pepper, add nutmeg, add pistachios and lemon zest.
  3. Stuff the breasts with minced meat using a pastry bag. Tie the breast with twine or secure the incision with a toothpick.
  4. Put parchment paper on the pan, breast on top. Drizzle with olive oil and fry on both sides for 2 minutes.
  5. Pour in the broth, put rosemary, thyme. Add wine and simmer for another 10 minutes.
  6. Transfer the breast to a baking dish, drizzle with olive oil and cook in the oven for 10 minutes at 190 ° C.
  7. Randomly chop vegetables. Simmer in the broth with the wine left over from the chicken until the wine has evaporated.

Enjoy your meal!

Chicken breasts with apple and raisins

Products:

  • 4 chicken breasts,
  • 1 apple
  • 1 cup raisins
  • 2 tbsp. spoons of canned grated horseradish with mayonnaise,
  • 200 g sour cream
  • 200 g frozen vegetables ( cauliflower, black Eyed Peas, carrots and green peas),
  • vegetable oil,
  • soy sauce,
  • nutmeg to taste.

Cooking:

  1. Cut the chicken breasts in half lengthwise and beat.
  2. Lubricate one side with grated horseradish. Put an apple cut into thin slices on one half of the breast and sprinkle with raisins.
  3. Close the breasts, put on a preheated pan, greased with vegetable oil, and sprinkle nutmeg.
  4. As soon as the bottom half turns white, turn the breasts over to the other side, add the frozen vegetables.
  5. When the vegetables are defrosted, season everything with nutmeg and mix. Close the lid and simmer for 5 minutes.
  6. Add sour cream, sprinkle with soy sauce, simmer for 3 minutes. Turn breasts over and simmer for 3 minutes.
  7. Serve with vegetables and fruits.

Chicken breasts with pineapple and cheese

Products:

  • 4 chicken breasts,
  • 100 g of hard cheese,
  • 1 clove of garlic
  • 50 g mayonnaise,
  • 1 cup breadcrumbs,
  • 1 egg
  • 150 g canned pineapple
  • salt, ground black pepper to taste.

Cooking:

Wash the chicken breast and cut through the pocket, not through.

Salt and pepper outside and inside. Pass the garlic through a press and mix with mayonnaise.

Lubricate the inside of the breast with garlic mayonnaise mixture.

Filling preparation. Drain liquid from pineapples and cut into cubes. Cheese grate on a coarse grater. Mix pineapples with cheese and add 1 tablespoon of mayonnaise to make the mass viscous.

Fill the breast with cheese and pineapple mass, stab the incision with skewers. Beat the egg, salt. Sprinkle breadcrumbs on a separate dish.

Dip the breast in the egg, then roll in the breadcrumbs.

Fry in a pan with heated vegetable oil on both sides until golden brown, then reduce the heat and continue to fry until cooked.

Chicken breast with blue cheese

Products:

  • 500 g chicken fillet,
  • 100 g blue cheese
  • 6 g salt
  • 3 g white ground pepper,
  • 3 sheets pressed seaweed dried (nori),
  • 150 g of fat mesh (omentum),
  • 250 g pumpkins
  • 3 figs,
  • 60 g honey
  • 120 ml. white wine,
  • 6 g flour and butter mixture,
  • 60 g butter,
  • 45 ml. vegetable oil.

Cooking:

  1. Dry the chicken fillet with a towel, make an incision along the fillet to form a pocket, salt, pepper, put blue cheese in the pocket, wrap it, put a figuratively cut sheet of nori on top and wrap the fillet tightly with a fatty net to maintain its shape.
  2. Heat the vegetable oil in a frying pan, fry the chicken fillet until golden brown and bring to readiness in the oven.
  3. Peel the pumpkin from skin and seeds, cut into cubes, fry in butter for 5 minutes, salt, pepper and add sliced ​​figs, leaving one slice to add to the sauce.
  4. Lightly fry in a pan for 2-3 minutes.
  5. Take butter and flour in equal amounts and mix with a fork until a homogeneous mass is obtained.
  6. Finely chop the remaining fig slice, fry in butter, add wine and evaporate it by half, add honey, salt and thicken with a mixture of butter and flour.
  7. Put a pile of figs with pumpkin on a warmed dish, pour chicken fillet with sauce.

Enjoy your meal!!!

Take an onion, peel and cut into small pieces. Rinse the carrots, remove the peel, cut into small cubes or grate on a coarse grater. Pour olive oil into a frying pan, heat slightly. Add prepared vegetables. Fry over low heat until soft.

Post after sauerkraut. If cabbage is too acidic, rinse under running water and squeeze out excess liquid. Simmer over low heat for 10-15 minutes. Season with spices and turn off the heat.


Rinse the greens from dirt and dust, dry with a paper towel. Remove coarse stems, finely chop the leaves, add to the cabbage and mix. Cool the filling.


Now get on with the chicken breast. Remove the skin and spinal bone, if present. Rinse well and pat dry with a paper towel. Separate a small fillet from the underside.


Take a sharp small knife, make a longitudinal cut on the breast, without cutting to the underside. Cut deep cuts in the sides, being careful not to damage the integrity. Open and get a pocket.

Season with salt and ground black pepper on all sides.


Place the cabbage stuffing tightly in your pocket. Lightly beat off a small fillet.


Cover the pocket with beaten meat, tucking it inward.


Defrost puff pastry. Lightly dust the board with flour. Roll out into a rectangular layer. Cut into long strips.


Wrap the stuffed breast in strips of dough overlapping each other, as in the photo.


Top with shaken chicken yolk. Send to a preheated oven for 50-60 minutes at a temperature of 180 degrees until golden brown.


Stuffed chicken breasts baked in dough are ready. You can immediately bring to the table.


Enjoy your meal!