Stuffed chicken breasts with mushrooms are a great dish for a festive table. Chicken breast stuffed with mushrooms and cheese Breast stuffed with mushrooms and cheese in the oven

03.08.2023

Juicy stuffed chicken meat.

Ingredients:

800 g chicken fillet (3 halves of breast)
300 g champignons
150 g onion
50 g cheese
300-400 ml cream (any)
spices (optional)
pepper
vegetable oil + 1 tbsp. l. butter (for frying)

Tender juicy chicken breast stuffed with mushrooms and cheese, then lightly fried and stewed in cream. I especially like this dish because, unlike chicken rolls, for example, nothing needs to be cut, beaten, twisted and breaded in flour. That is, you do not even need a kitchen hammer to prepare this dish. The chicken breast according to this recipe is incredibly juicy, because it is stewed in cream. Optionally, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your liking.

Cooking:

Peel the onion, finely chop.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Mushrooms cut into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are lightly browned. Salt and pepper at the end.

Remove the mushrooms from the pan, add grated cheese on a coarse grater to half of the mushrooms, mix (this will be the filling).

We stuff the breast.
From each breast, cut off a small fillet, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting through to the end.

Put a third of the filling inside, press it well.

Close the small fillet, pushing it inward from all sides.

Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry for about 5-7 minutes until lightly golden on the bottom.

Turn over, fry for another 5-7 minutes.

Return the remaining mushrooms to the pan, pour in the cream (the breasts should be at least three-quarters covered, add more cream if necessary).
Salt, if desired, add spices, simmer on the smallest fire under the lid for about 15-20 minutes.

You can serve stuffed chicken breasts with any side dish you like, I served with buckwheat. You can use bulgur, pasta, mashed potatoes, etc.
It turns out very tasty - juicy and tender!

kamelena.ru

Chicken breasts stuffed with mushrooms / Chicken Dishes / TVCook: step by step recipes with photos

An appetizing and hearty chicken meat dish with a fragrant filling, which can be served both on an ordinary table and on a festive one. After all, it turns out to be very effective and beautiful, while preparing it is quite simple. Chicken breasts stuffed with mushrooms- this white meat rolled into a roll with a spicy stuffing of mushrooms, garlic and cheese will appeal to all your guests and loved ones.

Ingredients for cooking chicken breasts stuffed with mushrooms

Boneless chicken breasts 1kg
Mushrooms 250-300 grams
Garlic 2 cloves
Butter 2 tablespoons
Soft cheese 230 grams
Ground black pepper to taste
Vegetable oil 3 tablespoons
Salt to taste

Main Ingredients

Garlic, Chicken, Mushrooms

portioning

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Inventory:

Knife, Cutting board, Oven, Stove, Food grade plastic wrap, Kitchen hammer, Blender, Kitchen spatula, Frying pan with detachable handle, Toothpicks, Plates, Potholders

Preparation of chicken breasts stuffed with mushrooms:

Step 1: Prepare the chicken breasts.

First, rinse the chicken breasts under cool running water, if necessary, remove the skin and transfer to a cutting board. With a sharp knife we cut off the fat, and also, if any, cartilage and tendons. Then we cut the chicken breasts along the fibers into 2 - 3 parts. After that, put them in a plate or other container.
Next, we transfer any one part to the cutting board, cover with plastic wrap and use a kitchen hammer to beat. We do this very carefully, as the chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after that, we return it back to the container and continue to beat off all the other pieces. Put the prepared chicken meat in the refrigerator.

Step 2: prepare the mushrooms.

We will use champignons as mushrooms, but this is not necessary; you can give your preference to any other edible mushrooms. So, we clean the champignons from dirt with a kitchen towel. It is up to you whether to rinse them under water or not, but if you nevertheless decide to rinse them, then we do it quite quickly, since this type of mushroom tends to quickly absorb moisture, and this will affect the quality of the dish. Wipe the washed mushrooms dry with towels. Then transfer to a cutting board and cut into large pieces. After that, we transfer them to the blender bowl and grind to medium crumbs.

Step 3: Prepare the garlic.

Peel the garlic cloves and rinse under running water. Next, on a cutting board with a knife, finely chop the ingredient and transfer it to a plate.

Step 4: Saute mushrooms.

We turn on the temperature of the stove to a medium level, add butter to the pan and put it on the burner. We shift the chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.
Then pour the mushroom crumbs into the pan and continue cooking. Stir the mixture occasionally with a spatula, frying until most of the liquid has evaporated. This process will take approximately 8 – 10 minutes. We transfer the finished champignons to a plate or other container, add salt and black pepper to taste.

Step 5: Stuff the Chicken Breasts.

Soft cheese cut into the number of meat pieces. Take the chicken out of the fridge and transfer one piece to a cutting board. Using a knife, grease the surface with soft cheese and put a small amount of fried mushrooms on it. Stuff the rest of the chicken the same way.
Then we twist the pieces into rolls and tightly fasten them with several toothpicks so that they do not fall apart during frying. Sprinkle the top with salt and black pepper.

Step 6: fry the dish.

Turn on the stove temperature to medium and put the pan on the burner. Pour vegetable oil into it and only after it warms up, carefully lay out the chicken rolls. Fry them on all sides until golden brown, about 5 minutes. Cover the pan with a lid and bring the meat to full readiness at this stage is not necessary.

Step 7: Bake the dish.

Preheat the oven to 200 degrees Celsius. And remove the container with the chicken to bake. Meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be fully cooked. After the required time has elapsed, we take out the pan with rolls from the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5 - 8 minutes.

Step 8: Serve the Chicken Breasts Stuffed with Mushrooms.

The dish is served hot and is considered the second. After the dish has cooled down a bit, we take out the toothpicks from the rolls and arrange them on plates, if necessary, you can cut the rolls into pieces. As a side dish, vegetable salad or mashed potatoes are ideal. Garnish with lemon wedges or herbs. Bon appetit!

– – As a soft cheese, you can use goat cheese, Philadelphia, mozzarella, and also feta cheese. It has a rather salty taste, so you can leave out the mushroom filling or add quite a bit.

- - You can fry chicken in any vegetable oil, it turns out very tasty in olive oil.

- - You can fasten the rolls not only with toothpicks, but also with twine.

- - Chicken breast can be replaced with chicken fillet.

www.tvcook.ru

Breast stuffed with mushrooms and cheese

1. In addition to the main ingredients in the recipe for cooking breast stuffed with mushrooms and cheese, you can use a wide variety of spices and seasonings. Fresh herbs can be replaced with dried ones if desired.

2. Wash the fillet, dry it and put it on a cutting board. Cover with cling film and gently beat with a hammer. The fillet layer should be thin, but whole.

3. Wash the mushrooms, put them in a colander. Send to a blender and grind. You can also add some onion or garlic if you like. Pour a little oil into the pan and fry the mushrooms until cooked. Add salt and pepper to taste.

4. Put a thin slice of cheese and a small amount of fried mushrooms on the fillet. If desired, this simple recipe for breast stuffed with mushrooms and cheese can also be supplemented with a slice of tomato.

5. Roll up gently so that the filling is inside, and secure with toothpicks.

6. Heat vegetable oil (you can use butter) in a pan and send the breast there. Fry over medium heat until crispy and cooked through.

7. 5-7 minutes before readiness, add a pinch of salt, pepper and spices if desired. When the breast stuffed with mushrooms and cheese at home is ready, sprinkle fresh herbs on top and you can serve it to the table.

Important! The video may differ from the text version of the recipe!

povar.ru

Stuffed chicken breast - my favorite recipes

We will consider wonderful recipes 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 with delicious fillings from cheese, mushrooms, spinach and other products.

What do we need

Chef's knife.
Kitchen board.

How to do

Ingredients

Two chicken breasts.
Ground black pepper.
Salt.

How to cook

Ingredients

Two chicken breasts.
Ground black pepper.
Salt.
Bechamel sauce (optional)

Equipment

How to cook

My remarks

Ingredients

Two chicken breasts.
One tomato.
Ground black pepper.
Salt.

How to cook

My remarks

Ingredients

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

How to cook

Ingredients

Two chicken breasts.
70 g cream cheese.
50 g grated cheddar cheese.
Salt.

How to cook

Source

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Stuffed Chicken Breasts with Mushrooms recipe with photo how to cook on Webspoon.ru

So, we take chicken breasts, balsamic sauce, a mixture of spices, mustard, olive oil, sugar, cheese, mushrooms.

We put 4 breasts there and leave for 20 minutes.

While they are marinating, let's take care of the mushrooms. Let's defrost them. Finely chop 1 onion.

Fry the onion in oil and add the mushrooms (100 g), salt (0.5 tsp), pepper (0.5 tsp) and simmer until the mushrooms are ready.

We take the breast, make an incision not completely.

We put 1 spoon of mushrooms there and 1 slice of cheese (12-13 g).

We pinch everything with toothpicks.

Fry quickly in a pan with oil. And we put everything in the form.

If you still have mushrooms, then lay them out too. Cover everything with foil and put in the oven for 20-30 minutes at 190 ° C. This is how they turned out!

webspoon.ru

A festive dish of chicken fillet stuffed with mushrooms and cheese.

You can easily cook a restaurant dish from an ordinary chicken breast.
To diversify cold appetizers for the festive table, cook stuffed chicken breasts. Stuffing of fried mushrooms and cheese will give the chicken meat a rich mushroom aroma and a spicy cheesy taste. The dish can be prepared in advance, and before the guests arrive, cut the finished chicken breast into slices and arrange beautifully with other snacks.
Stuffed chicken breast can be served with mushroom sauce and vegetables as an independent hot dish for guests or a family dinner.

1. Clean fresh champignons from dirt, rinse under running water, cut into slices (cut small mushrooms in half). Pour a little vegetable oil into a preheated pan, put the mushrooms and fry until all the liquid has evaporated and a delicious mushroom smell appears.
Mushrooms release a lot of liquid during frying, and if you fry the onion first, and then add the mushrooms, the onion turns out to be boiled.

2. Cut the peeled onion into half rings or cubes, add to the mushrooms, salt, pepper and fry them until golden brown.

3. Put the fried mushrooms with onions in a separate bowl, without grabbing vegetable oil. Grate hard cheese on a coarse grater, add to hot mushrooms with onions (so that the cheese melts a little) and mix.

4. On one side of the chicken fillet, make a deep cut to make a pocket.

5. Fill the chicken pocket with the mushroom, onion and cheese filling. Lightly tamp the filling with your fingers. Since we won't be holding the cut with toothpicks, leave 1cm on each side of the fillet near the cut. Connect the edges of the chicken fillet with a slight overlap so that the filling is not visible.

6. Prepare three containers for flour, breadcrumbs and lezon (as the French say), that is, a beaten egg.

7. Pour more vegetable oil into the pan, heat it to medium temperature.
Dip chicken breast in flour.

8. Then dip the stuffed chicken breast in the beaten egg (lezon).

9. And immediately roll the breast in breadcrumbs. Put the prepared chicken breasts in a pan with heated vegetable oil, fry on both sides for 5-6 minutes. Place the cooked breasts on paper towels to soak up the fat.

galarecept.com

Stuffed chicken breast recipes for every taste

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 will consider wonderful recipes 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 with delicious fillings from cheese, mushrooms, spinach and other products.

The flattened breasts are also stuffed, spreading the filling on them and folding the pieces in half (in this case, it is advisable to stab the cuts with toothpicks). How best to flatten the fillet, we will consider below.

How to make a "pocket" for stuffing chicken breast

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.

Stuffed Chicken Breast Recipes with Photos

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

Spectacular serving - 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 (porcini, 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

My remarks

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

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 love 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 and even for a big holiday feast. Preparing such an exquisite dish is a couple of trifles. 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

My remarks

In the absence of basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will also turn out very tasty!
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

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

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. Submit your recipes with photos. The best ones I will certainly publish on the pages of my blog.

As of today, the program has ended. I look forward to your comments - I need them like air. If you liked the article, please share it with your friends on social networks. Good luck and health to everyone!

Always yours Irina.

We have quite autumn weather - slushy and raining ...

Mari Trini - Cuando La Lluvia Cae

Chicken breast stuffed with mushrooms and cheese is a spectacular, tasty and easy-to-cook dish that will decorate both a festive and everyday menu. Stuffed with juicy and fragrant mushroom filling, complemented with spicy sauce, wrapped in a crispy, appetizing puff pastry coat, the chicken breast prepared according to this recipe turns out to be incredibly appetizing both in appearance and in taste. Try it!

Prepare the components.

Finely chop about half of the mushrooms. Cut the other half of the mushrooms into large pieces. Chop the parsley and garlic, grate the cheese.

Heat vegetable oil over medium heat, add prepared mushrooms. Stirring, fry the mushrooms for 4-5 minutes, until the liquid they give is almost evaporated.

Then add chopped garlic, a little ground black pepper and salt to the mushrooms. Stir and sauté the mushrooms for 1-2 more minutes.

Turn off heat and add chopped parsley. Mix everything well again, taste the mixture and add more salt or pepper if necessary.

Add the grated cheese to the slightly chilled mushroom filling.

Cut the chicken breast horizontally, forming a "pocket" for the stuffing.

Fill the pocket with the prepared mushroom stuffing. Sprinkle chicken with a pinch of salt and ground black pepper, if desired. Lightly tamp the filling and, as far as possible, close the "pocket" tightly.

Defrost the puff pastry and roll it out to about 0.5 cm thick. Cut the dough into strips about 10 cm wide and about 40-45 cm long.

Wrap the prepared chicken fillet in puff pastry and place in the refrigerator for 15 minutes.

If desired, draw a pattern on the surface of the chilled puff pastry by slightly incising it with a knife. Brush the surface of the dough with egg yolk.

Place the chicken breast stuffed with mushrooms and cheese in an oven preheated to 200 degrees and bake for 35 minutes.

Meanwhile, prepare the mustard sauce. Measure the cream into a saucepan. Add 1 tbsp. French mustard 1 tbsp. plain mustard and a few pinches of dried herbs.

Mix everything thoroughly and bring the cream to a boil over low heat. Then reduce the heat to low and simmer the sauce for 5-7 minutes until it thickens and reduces in volume by about half.

If desired, add 1-2 tablespoons of grated cheese to the sauce and, stirring, simmer over low heat for a few more seconds until the cheese has melted and the mixture is smooth. Turn off the heat, taste and add a little salt to taste if necessary.

Chicken breast stuffed with mushrooms is ready. Serve the dish to the table, adding prepared mustard sauce and garnishing with a pinch of fresh herbs. Bon appetit!

Juicy stuffed chicken meat.

800 g chicken fillet (3 halves of breast)
300 g champignons
150 g onion
50 g cheese
300-400 ml cream (any)
spices (optional)
salt
pepper
vegetable oil + 1 tbsp. l. butter (for frying)

Cooking:

Peel the onion, finely chop.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Mushrooms cut into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are lightly browned. Salt and pepper at the end.

Remove the mushrooms from the pan, add grated cheese on a coarse grater to half of the mushrooms, mix (this will be the filling).

Put a third of the filling inside, press it well.

Close the small fillet, pushing it inward from all sides.

Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry for about 5-7 minutes until lightly golden on the bottom.

Juicy stuffed chicken meat.

800 g chicken fillet (3 halves of breast)
300 g champignons
150 g onion
50 g cheese
300-400 ml cream (any)
spices (optional)
salt
pepper
vegetable oil + 1 tbsp. l. butter (for frying)

Cooking:

Peel the onion, finely chop.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.

Mushrooms cut into thin slices, add to the pan.

Stir, fry until all the released liquid has completely evaporated and the mushrooms are lightly browned. Salt and pepper at the end.

Remove the mushrooms from the pan, add grated cheese on a coarse grater to half of the mushrooms, mix (this will be the filling).

Put a third of the filling inside, press it well.

Close the small fillet, pushing it inward from all sides.

Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry for about 5-7 minutes until lightly golden on the bottom.

chicken breasts - 2 pcs
champignons - 250 gr
bulb
vegetable oil - 2 pcs
cheese - 100 gr
cream - 1 tbsp
thyme - 2-3 sprigs
pepper -

Step by step cooking recipe

I propose to cook delicious chicken breasts with mushrooms and baked in cream for Sunday dinner.

To prepare the onion, cut into cubes and fry in oil, add the mushrooms cut into plates and fry until tender, salt and pepper.

Cheese grate on a fine grater.

Add half of the grated cheese to the mushroom and onion filling and mix.

From each breast, cut off a small fillet, which is located on the underside.

Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting through to the end. Then make two deep side cuts going deep into the sides, and open the breast, you get a large pocket.

Salt inside and out. Put a part of the filling into the “pocket”, then close with a small fillet, pushing it inside from all sides. Add a little vegetable oil to the pan, heat well.

Put the breasts, stuffed side down, fry on both sides for a couple of minutes until light golden.

Put the breasts in a baking dish, add the remaining mushrooms with cheese (the half of the cheese that we have not used for now will be left aside), pour over the cream, season to taste, add thyme leaves and bake in a preheated oven to 200 g for min 20-25 ,. take out the form with the breasts, sprinkle with the remaining cheese and bake for another 5-7 minutes until golden brown.

Serve with whatever you like!! We served with bulgur!

Chicken breast stuffed with mushrooms - recipe with cheese

Hello dear readers. Poultry meat is nutritious, tasty and inexpensive. It is this that is most often found on the table of any family. Chicken breast with mushrooms, well, what can you think of more satisfying and tastier than such a dish? Albeit high-calorie, but insanely tasty, it will help to easily feed not only a hungry family, but also unexpected guests who allegedly ran in for a minute. If you bake a chicken in the oven in this way, then you don’t need to worry about more.

I offer you my recipe for chicken fillet stuffed with champignons and baked in the oven, which you can safely change as you wish. The breast is juicy thanks to the creamy mushroom filling and baking in its own juice. No twisting into rolls, beating with a hammer and breading in breadcrumbs. A quick and easy meat appetizer for a quiet family dinner or a grand holiday feast.

Chicken breast recipe with mushrooms

Chicken fillet - 6 pieces.
Mushrooms - 300 grams.
Cheese - 250 grams.
Carrots - 1 piece.
Sour cream.
Salt, spices.

We need chicken halves. You can take a whole breast, but then it must be divided in half.

Cooking stuffing

Washed champignons cut into plates or pieces of arbitrary shape. Any size of mushroom will go into the dish, except for very small cubes. The champignon should be felt in the mouth.

Coarsely grate large carrots.

Pour a little oil into a frying pan and heat over a fire. Fry mushrooms with carrots in it. Salt and spices will be added to taste. Fry until almost all the liquid has evaporated from the mushrooms. When the food is fried almost to readiness, pour in a little sour cream. Our mushroom filling should be thick, so do not overdo it with sour cream.

fillet stuffing

While the mushrooms are stewed in sour cream, prepare pockets for the filling in the fillet. To do this, carefully cut each part of the breast in half, but do not cut the meat to the end. Make it so that the fillet can be folded.

Grate a piece of hard cheese (preferably a salty variety).

All products are ready. It's time to start filling your pockets. Put the mushroom filling on one part of the cut fillet.

To make the dish of chicken breast and mushrooms even more nutritious, you need to lightly sprinkle the filling with cheese. It will also help the fillets stick together. and will add additional flavor to the champignons.

Baking in the oven

Preheat the oven in advance to 180-200 C. Cover each piece of meat with the other half. Put the chicken fillet filled with mushrooms and cheese in a bowl.

Top the treat with sour cream.

Sprinkle with the rest of the cheese to get a golden crust. Season to taste with herbs and spices.

Bake meat for 20 minutes. Check the readiness of the dish by the presence of ichor and roasting of the fillet.

In the context of a chicken breast stuffed with cheese and mushroom filling, it looks just like a layer cake.

This dish is best served with fresh vegetables, and young potatoes are also good.

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Stuffed chicken breast - 3 recipes: with cottage cheese; mushrooms and vegetables

Stuffed chicken breast baked in the oven - you will lick your fingers! The dish is just perfect for a sports or any other diet. Calorie content of chicken breast baked in the oven 79 kcal per 100 gr. Therefore, we eat boldly, without fear of extra pounds. We stuff chicken breasts with a wide variety of fillings - cottage cheese, mushrooms, vegetables.

Recently, we baked chicken breasts under a fur coat. And now I propose to consider the three most popular options for stuffing chicken breasts. These are basic recipes, but you can show your imagination and add something of your own that you personally and your family like more.

In this article:

Chicken breast stuffed with cottage cheese and herbs

Such a fresh spring taste of this dish will surely please you and your guests. In addition, this recipe is low-calorie - it has little fat and a lot of healthy protein.

What you need:

How to cook:

We are preparing the stuffing. Finely chop the greens and mix with cottage cheese. Add milk, turmeric, finely chopped garlic. Salt and pepper.
Make a deep cut in the chicken breast. To make a hole. So we cut each breast. Lay the fillings there, not too tight, but without voids.
Coat each stuffed breast with mayonnaise. Dip in flour or breadcrumbs
Place in an oiled baking dish. And put in an oven preheated to 180 degrees for 30 minutes.
During baking, pour several times with the resulting juice.

Breasts with cottage cheese and herbs are ready. Call everyone to the table!

Chicken breast stuffed with mushrooms and cheese

These breasts with cheese and mushrooms are perfect as a hot dish on any holiday table. They turn out beautiful and fragrant.

What you need:

How to cook:

We are preparing the stuffing. Fry the onion in vegetable oil and add finely chopped mushrooms. Don't forget to salt and pepper. Simmer in a pan until the mushrooms are cooked. Then add finely chopped garlic and cool slightly.
We cut the breasts lengthwise, but do not cut to the end. Lightly beat with a hammer. Salt and pepper
Cut the cheese into as many pieces as there are breasts. We have three breasts. I cut the cheese into six pieces. I will put two pieces
In each breast, in a cut pocket, put a spoonful of stuffing from mushrooms and put a piece or two of cheese there.
We fix the edges with toothpicks so that they do not fall apart. Coat the breasts with salt, pepper and vegetable oil. We put it in the oven.
Preheat the oven to 200C. We put our breasts there and bake for 30 minutes. In the process, it would be nice to water the resulting juice.

Serve hot with any side dish or salad. Mushrooms with meat are always a very tasty combination for hot dishes. Be sure to try this recipe.

Chicken breast stuffed with vegetables and herbs - step by step recipe with photo

This is my favorite chicken breast recipe. With vegetables, they are the most juicy. The breasts are amazing - the juicy filling soaks through all the chicken meat.

What you need:

How to cook:

Chicken breast stuffed with vegetables and herbs. The dish is so tasty and looks so elegant - even now on the festive table!

To everyone who cooked with us today, we wish you Bon appetit!

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Chicken breast stuffed with mushrooms and cheese in the oven

Chicken breast is stuffed in different ways. It can be divided into fillet halves, cut longitudinal pockets in them or make transverse cuts and lay the filling there. You can free the breast on the bone from the skin, cut the fillet across or along. To keep the filling inside, stuffed meat is fastened with threads, toothpicks, or wrapped in strips of bacon.

Fragrant and tasty chicken breast stuffed with mushrooms and cheese in the oven turns out. We simply fry the mushrooms in a pan with onions and lay them in the cuts of the fillet. To keep the filling inside, close the breast with skin, bake, and then sprinkle with hard cheese. Such a dish turns out to be very beautiful, juicy, with a rich cheese flavor.

Step by step recipe for chicken breast with mushrooms and cheese

Ingredients for 3 servings:

Chicken breast (on the bone with skin) - 450 g;
Fresh champignons - 150 g;
Onions - 1 piece;
Garlic - 2 cloves;
Hard cheese - 70 g;
Mayonnaise - 1 tablespoon;
Vegetable oil - 3 tablespoons;
Ground black pepper;
Salt.

Cooking time: 1 hour 20 min.

How to cook chicken breast stuffed with mushrooms and cheese in the oven

1. We wash the chicken breast on the bone and with the skin well, dry it with a paper towel. Carefully separate the skin from the fillet with your hand, in some places we cut it with a knife. We try not to damage the skin, leave it.

2. We retreat from the central bone and make 2 longitudinal incisions. We cut the fillet deeply, but not completely. We form deep pockets. Sprinkle the prepared breast on all sides with salt, ground pepper and leave it on the table while we prepare other products.

3. Finely chop the peeled onion, put it in a pan in oil, stir-fry at medium temperature until golden brown.

4. While the onion is being prepared, wash the champignons, cut off a little stem and cut into small slices. Put the prepared mushrooms in the onion and fry until lightly browned. At the end of cooking, salt and pepper.

5. Transfer the fried mushrooms with onions to a plate, add finely chopped garlic cloves and mix.

6. Put the prepared mushrooms in portions into the cuts of the breast and press them tightly.

7. We cover the stuffed breast with skin and, so that it does not decrease during baking and does not come off the meat, we fix it from below with toothpicks. Toothpicks (you need 4 pieces) break into 2 parts, grab the skin and meat.

8. Transfer the prepared breast under the skin to a greased baking dish and apply mayonnaise on top. We pre-set the oven to 190 degrees. We send the form with chicken breast into it and cook for about 40 minutes. During this time, the meat will be completely cooked, and the skin will turn brown.

9. After 40 minutes, take out the breast, sprinkle with grated cheese on top. Bake for about 10 more minutes until cheese is melted and browned. Increase the temperature in the oven to 230 degrees.

10. Take out the breast stuffed with mushrooms and cheese, immediately put it on a plate, add greens and serve with your favorite side dishes and vegetable salads.

When cut into pieces, all the filling remains inside. The meat is very flavorful and tender.

According to this principle, the breast can be stuffed with any filling. Fried carrots and onions, fresh tomatoes, canned pineapples or dried fruits are perfect.
Chicken meat can be supplemented with any spices to taste. Dried oregano, thyme, rosemary, or ground coriander seeds are great with chicken.