Fillings for stuffing chicken breasts. Stuffed chicken breasts. Delicious appetizer with cheese and bacon

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.

As a filling, canned or fresh fruits, cheese, cheese, dried fruits, nuts, etc. It all depends on your preferences and imagination. Anyway 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. green onion rinse 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 ground pepper Chile.

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, but ready meal it will be much tastier, cooked 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.

The minimum amount of fat makes it a popular dietary product. Some housewives who underestimate it, blaming it for lack of juiciness, will surely like the recipes for stuffed chicken breast- very tasty holiday dish. Cooking a breast stuffed with minced meat is very easy. The fillet is washed, a “pocket” is made with a knife, into which the filling is laid. You can make several cuts, you should get a kind of book.

The five most commonly used ingredients in recipes are:

Between its "pages" and fit the ingredients. "Pockets" are fixed with skewers, after which the meat is fried or baked. Mushrooms, prunes, smoked meats, cheese, vegetables, fresh and canned fruits are used for minced meat. To give a piquant taste and aroma, various spices, garlic, onions, herbs are added. To make the dish juicy and tender, it is better to use not frozen, but chilled meat, and before cooking, place it in the marinade for several hours. The food is served hot and cold, cut into slices and poured over with gravy, sour cream or mayonnaise.

Step 1: prepare the breast.

Defrost chicken breast by simply leaving it for a while at room temperature. Then rinse the meat with cool water and pat dry with disposable paper towels to remove excess moisture.
Place the chicken breast on a cutting board and carefully, using a sharp knife, make a lengthwise cut. You should get a kind of pocket in the chest, as shown in the photo.

Step 2: prepare the cheese.

Divide a piece of cheese into two large, plump sticks. In size, one such bar should fit very well in a pocket on a chicken breast.

Step 3: Prepare the garlic.

Peel off the garlic cloves. Grind this ingredient with a special press, grater, or just chop it very finely with a knife.
Mix the resulting garlic slurry with mayonnaise, turning the mixture into a homogeneous aromatic mass.

Step 4: Stuff the Chicken Breast.

Season the chicken breast on all sides with salt and black pepper. And inside the pocket, also grease everything with a mixture of garlic and mayonnaise, then put a piece of cheese there. Secure the incision in the chicken breast with toothpicks to secure the seam.

Step 5: Prepare Chicken Breasts Stuffed with Cheese.

Egg break into a bowl and shake, and pour the breadcrumbs into a flat dish. Dip each breast in turn, first in the egg mixture and then in the breadcrumbs so that it evenly covers the pieces of meat on all sides.
Heat a frying pan over high heat, and vegetable oil in it. Fry the stuffed chicken breasts on all sides until golden brown, literally 5-6 minutes from each side.

Meanwhile, preheat the oven to 180 degrees Celsius. covered golden brown transfer the chicken breasts to a heat-resistant form and send to bake in the oven until fully cooked, that is, approximately 10 minutes. After that, an appetizing chicken stuffed with cheese is completely ready to serve.

Step 6: Serve Chicken Breasts Stuffed with Cheese.

Serve the cheese-stuffed chicken breasts immediately, while still warm. Complete them tomato sauce or mayonnaise, or super sauce, which is a mixture of ketchup and mayonnaise. In any case, I think you know what to do with these delicious chicken breasts.
Enjoy your meal!

Optionally, along with the cheese, you can put a thin slice of ham or bacon into the chicken breast.

In addition to black pepper, garlic, and salt, use your favorite chicken seasoning.

Chicken breasts can be stuffed with almost anything, experiment and choose what you like best.

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 dinner on hastily, on a picnic in a grill pan or serve 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:

The chicken is marinated in the refrigerator for 15-20 minutes;
Mushrooms and onions are fried until tender;
The hot filling is mixed with the cheese so that it melts slightly and binds it;
After that, the mushrooms should cool slightly so that the meat inside does not become damp;
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 on vegetable oil 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;
greens;
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.

Mushrooms are cut into slices and fried.
The filling is cooled, garlic is squeezed into it and finely chopped greens are added.
Pockets are made from the beaten fillet.
They are salted, peppered, rubbed with seasonings and sprinkled lemon juice.
Filled blanks are fastened along the edge with toothpicks.
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.
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. AT own juice the chicken will be 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.

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

The dish will turn out tastier if you stew the chicken with vegetable side dish like 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.

Vegetables are cut into tiny pieces, it is better to rub the carrots on coarse grater. A well-chopped filling makes it easier to fill fillet pockets.
Everything is fried in oil over high heat so that the vegetables do not boil. More like deep frying.
Greens and garlic are added to cold vegetables.
The fillet will have to be cut almost in half to get more room for the stuffing.
Beat the meat, salt, pepper and unfold like a book.
Put the filling on one “page”, cover the other and fasten with toothpicks.
Bake in the oven for 15-20 minutes at 1900C.
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, 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;
pinch by pinch breadcrumbs for each serving piece;
salt and pepper;
frying oil.

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

Rinse and chop tomatoes, peppers and herbs.
Grate cheese, add to vegetables.
Pour crackers into the filling. They will not allow the vegetable juice to flow out during the cooking process.
Fill the beaten and salted chicken fillet pockets.
Seal the edges tightly to juicy vegetables not "escaped" to the baking sheet.
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.

Hello my dear readers! Chicken breasts are cooked in a variety of ways. They are simply boiled, fried in a pan until golden brown in olive oil and butter, baked in the oven, on the grill. Today we have recipes for stuffed chicken breast in the program.

We'll consider wonderful recipes, which are based on the cooking technologies known to us - frying and baking. And we will also apply a new “trick” - we will make a “pocket” in the breast and fill it delicious toppings from cheese, mushrooms, spinach and other products.

The flattened 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 best to flatten the fillet, we will consider below.

Step by step video recipe

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

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

What do we need

Chicken breasts without bones and skin.
Chef's knife.
Kitchen board.

How to do

Place the chicken breast on a cutting board. Press on it and carefully stick the tip of the knife into the thickest part. Make a small slit (about 5 cm wide) with a knife.
Then carefully go deep into the thickness of the fillet (about ¾ of the thickness), working with a knife, and then with your fingers.
Pat the pieces thoroughly on all sides with paper towels. Now you can make a stuffed breast, filling the hole with your favorite stuffing.

Chicken breasts stuffed with mozzarella cheese

Ingredients

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

How to cook

If you decide to cook chicken breasts with spinach, then the first thing you need to do is cook it. Fry one clove of chopped garlic in one tablespoon. The flame is medium, the cooking time is one minute. Add chopped spinach; cook until all liquid has evaporated, 3-4 minutes.
Flatten the fillet: cut each one along the middle, but not to the very end. Now unfold like a book. Sprinkle with salt and ground pepper on both sides. Put on a slice of cheese.
Add garlic-fried spinach (optional).
Fold the breasts in half, make sure that the filling does not fall out - plug the holes with toothpicks.
Fry stuffed chicken fillets on two tablespoons of olive oil for five minutes on each side until a beautiful color appears (fried unstuffed breasts are also prepared). The cheese should melt and bubble up.

Spectacular presentation - with homemade tomato ketchup, which is poured around and quickly brought to a boil. It tastes great with cold sauce too.

Chicken breasts stuffed with mushrooms and cheese in the oven

Ingredients

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

Equipment

A frying pan that can be put in the oven.

How to cook

Warm up butter in a large frying pan (24-26 cm in diameter). Put the garlic, cook on a low flame for about 60 seconds. Send the mushrooms there, bring them to readiness, not forgetting to stir. Salt, pepper, add parsley. Set aside and let the mushrooms cool.
Sprinkle the prepared breasts with salt and pepper. Rub each piece to evenly apply the seasonings.
Make a "pocket" in the thickest part of the fillet. Stuff each breast with two slices of cheese, mushrooms. Poke the meat near the hole on both sides with pieces of a toothpick so that the mushrooms do not fall out.

If you still have mushrooms - do not worry! You use them later.

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

Chicken breasts stuffed with cheese and tomatoes in the oven

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

Chicken breast stuffed with cheese, tomatoes and basil is a dizzyingly simple dish for romantic dinner, a friendly party and even for a big festive feast. cook so gourmet dish- a couple of rubbish. 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 minced garlic.
1/3 cup 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

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

You can secure the cuts with three to four toothpicks so that the stuffing does not fall out during cooking.

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

In the absence of basil leaves, replace them with any greens - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will turn out very tasty too!
Instead of mozzarella, take cheddar, not too salty suluguni.

Stuffed chicken breast with breaded cheese baked in the oven

Ingredients

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

How to cook

Make holes in the breasts, sprinkle the meat with pepper, salt, spread garlic inside.
Cut the cheese into two bars that fit well into the holes. Stuff the fillet with cheese, stab the cut with toothpicks.
Whisk eggs with milk and a pinch of salt in a small bowl or bowl.
Each stuffed fillet Dip first on both sides in flour, then in seasoning, then in breadcrumbs.
Fry the minced breasts for 3-4 minutes on each side in hot vegetable oil or lard.
Send to preheated to 180 ° C for ten minutes.
Take out the toothpicks, serve the stuffed slices piping hot. In the photo - serving with green peas.

Chicken breasts 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 hot pepper.
Two cloves of finely chopped garlic.
Salt.

How to cook

Preheat oven to 180°C.
Make holes in the fillet pieces, sleep the meat with pepper and salt.
Fry finely chopped sweet and bitter peppers, garlic in a tablespoon of oil for two to three minutes.
Put cream cheese, grated cheddar, wait until they melt, cool the stuffing.
Stuff the breasts, secure the holes with toothpicks, and place in a baking dish.
Cover with greased parchment paper. Bake in the oven for 30-40 minutes depending on the thickness of the pieces. Remove toothpicks. Look at the photo, what a beauty!