Stuffed chicken breast. How to cook stuffed chicken breasts

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

1. 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.
2. Then carefully go deep into the thickness of the fillet (about ¾ of the thickness), working with a knife, and then with your fingers.
3. 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

1. 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.
2. 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.
3. Add garlic-fried spinach (optional).
4. Fold the breasts in half, make sure that the filling does not fall out - plug the holes with toothpicks.
5. Fry the stuffed chicken fillets in 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 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

1. Heat the 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.
2. Sprinkle the prepared breasts with salt and pepper. Rub each piece to evenly apply the seasonings.
3. 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.
• a third of a glass 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

1. Preheat oven to 180°C.
2. Make pockets in chicken breasts.
3. 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.
4. 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

1. Make holes in the breasts, sprinkle the meat with pepper, salt, spread garlic inside.
2. Cut the cheese into two bars that fit well into the holes. Stuff the fillet with cheese, stab the cut with toothpicks.
3. Whisk eggs with milk and a pinch of salt in a small bowl or bowl.
4. Each stuffed fillet Dip first on both sides in flour, then in seasoning, then in breadcrumbs.
5. Fry the minced breasts for 3-4 minutes on each side in hot vegetable oil or lard.
6. Send to preheated to 180 ° C for ten minutes.
7. 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

1. Preheat oven to 180°C.
2. Make holes in the fillet pieces, sleep the meat with pepper and salt.
3. Fry finely chopped sweet and bitter peppers, garlic in a tablespoon of oil for two to three minutes.
4. Put cream cheese, grated cheddar, wait until they melt, cool the stuffing.
5. Stuff the breasts, secure the holes with toothpicks, and place in a baking dish.
6. 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!

Step 1: Prepare the filling.

Peel the garlic from the husk and turn it into a pulp using a press. Grind the cheese using a medium grater and mix with garlic. Rinse the greens, cut off the thick stems, chop the leaves with a knife and add to the garlic cheese. Mix all the filling ingredients with mayonnaise.

Step 2: Prepare the fillet.

Cut off the skin from the chicken breast and remove the bones with the tendon, gently prying them with a knife. Rinse the whole fillet and pat dry with paper towels. Make a cut in the middle of each fillet, but do not cut. After that, the pieces should be beaten off. To do this, lay out one of them like a book and wrap it in cling film, then use a special hammer for meat, repeat the procedure with the rest of the chicken. At the end of the fillet, rub with a mixture of salt and pepper to taste.

Step 3: Bake stuffed breasts.

Fill the prepared fillet pieces with a tablespoon of the prepared mixture of garlic, cheese and herbs, roll into rolls and secure the edges with toothpicks.
Lubricate the baking sheet in which you are going to bake the chicken, you can also use a suitable frying pan for this purpose, vegetable oil. Place the stuffed breasts in the prepared dish, pepper again to taste and brush with vegetable oil in the same way. Preheat the oven to 180 degrees. Place a baking sheet inside and bake 30-40 minutes until done and golden brown.

Step 4: Serve the stuffed chicken breasts.

Serve hot stuffed chicken breasts, and roasted vegetables or boiled pasta. Add mayonnaise or other dressing to taste.
Enjoy your meal!

Instead of toothpicks, you can also use kitchen string, just tying the breasts together so that they don't fall apart during cooking.

Can be used not only hard cheese, but also any other, and even melted, in other words, the one that you prefer.

You can also wrap the breasts in bacon.

Without putting it off indefinitely, in the wake of a recent recipe, I am preparing stuffed chicken breast in. The dish is worthy of a festive event - it looks decent and tastes great when hot. It is even more profitable to serve cooled and cut into thin slices to a meat plate. Edging light-colored meat around a colored center of celery and carrots or other root vegetables will first of all attract the attention of supporters of diet snacks.

No frying, deep frying, breading and additional fats - stuffed chicken breast is enough. Delicate Bearn mixture impregnates with its own butter, yolks, aromas, so dryness and inexpressiveness do not threaten the lean fillet.

Choose your own stuffing for stuffing chicken breast. If you're counting calories, stick to watery vegetables and greens. In general, the list is endless, there are no strict restrictions. You can fill the meat with a mixture of nuts, cheeses and spices, or combine different varieties meat.

Prep time: 60 minutes / Serves: 2

Ingredients

• chicken fillet 2 pcs.
• bearnaise sauce 100-150 g
• carrots 1-2 pcs.
• celery stalks 1-2 pcs.
• greens 3-5 branches
• garlic 2-3 cloves
• salt, pepper to taste

Cooking

Large photos Small photos

The easiest way is to take a fillet of a fairly large size (weighing about 300 g per piece). If you purchased a breast on the bone, it should be carefully cut. Try not to tear the meat in order to keep a big shmat.

First, wash the bird cold water, blot with paper or a woven napkin - cut off the films, fatty layers and beat off the already peeled meat over the entire area. Thick places with ivy, if possible comparing the thickness around the entire perimeter. Since chicken meat is tender, does not have excessively hard fibers, we use an ax with no effort. There is no need to turn the fillet into a transparent “canvas” - the meatiness of the finished dish must be present.

At this step, you can salt and pepper the breast on both sides. Since the béarnaise sauce is fully saturated, I do without seasonings.



Lubricate thickly with our impregnation - Béarn sauce based on butter, egg yolks and spicy-fragrant aromas. When planning to pre-marinate the blanks, apply tasty composition on both sides, send for an hour or two in the refrigerator under a film or lid. If there is not enough time, you can not marinate, form rolls and bake immediately. In this case, first we spread it on one side, fill it with stuffing, twist it, and only then we grease the back side-shell.



Stuff as you please. It seems to me that delicate rolls are combined with celery stalks and sweet carrots. Few colors inside the slices and neutral taste. But there could be bars of multi-colored sweet / hot pepper, black Eyed Peas, chopped broccoli or cauliflower, young sugar peas and corn grains. Instead of lean version they also cook more high-calorie ones - with cottage cheese, cheeses (pickled, soft, hard), fried mushrooms, bacon. Look into the bins, and the idea will manifest itself. I cut the celery and carrots into long strips, approximately the same thickness-length. A bunch and across I put on the edge of the fillet-blank.



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



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



We lower the stuffed chicken breasts onto the branches - they were placed right next to me and there was no need to additionally tie them with a thread. We install the lid and put it in a preheated oven, steam at a temperature of 180 degrees for about 40-50 minutes. Keep track of how much juice is released and then evaporated. In my example, after 5-7 minutes, the liquid covered the chicken from the bottom by about a third, and this was enough for the whole roasting. Didn't have to flip. I let the moisture evaporate almost completely. It took about 45 minutes, and the rolls went through the ferry.

We cool in the form, then transfer to the refrigerator - when we plan a cold appetizer. We divide the seized bars into round slices. Poultry is also served hot, immediately piping hot, which is no less appetizing.

Serve sliced ​​breast independent dish or replenish the meat plate, bon appetit!

stuffed breasts– basic principles of cooking

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. 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;

Fragrant 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. Put on a board, unfold and stuff 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 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. Vegetable mix Pour into a preheated pan with oil and fry until the mushrooms turn 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 serve as a cold appetizer, then the breasts should be cut into thin slices, put on a dish and garnished with chopped herbs.
The dish goes well with sauces based on sour cream or mayonnaise, with the addition of herbs and garlic, this sauce can be poured over the finished breast, or served separately.

Chicken breasts have many advantages, but there is also a disadvantage. The breast meat is dry. To improve taste qualities, good hostesses learned how to stuff fillets different fillings, and then bake in the oven or stew in the filling in a pan.

Stuffed chicken breasts are prepared not only for festive table. If time permits, prepare tasty dish for lunch or dinner.

For the attention of chefs, I would like to say a few words about useful qualities lean meat. Perhaps the main advantage is the high protein content. The breast is the basis of the diet for people who decide to lose weight.

The breast is the most valuable part of the chicken, it is rich in vitamins and minerals. It remains to cook it deliciously and beautifully serve it to the table. Ruler step by step recipes help you. And to cook royally delicious food, take it with you to the kitchen good mood and creativity. You can't do without them.

Breast stuffed with mushrooms and cheese in the oven

Original submission food is half the battle. A dish prepared according to this recipe does not require additional decoration. The breast in the dough will turn out juicy, satisfying, divinely tasty.

sauce attached finished product special piquancy. The view is amazing, the taste is amazing. Prepare for joy!

Ingredients:

• chicken breast- 1 PC.;
• champignons - 130 g;
• garlic - 1 clove;
• cheese - 25 g;
• parsley - 4 sprigs;
• puff pastry- 120 g;
• yolk - 1 pc. (for coating the dough);
• cream - 100 ml;
• regular pasty mustard - 1 tsp;
• french mustard- 1 tsp;
• a mixture of dried herbs - 1 tsp.

Mushrooms chop into cubes.

Chop the parsley and crush the garlic under pressure.

Grate the cheese on a coarse grater.

Fry the mushrooms in oil over low heat until half cooked.

Add ground pepper, chopped garlic and salt to the mushrooms. Continue frying for a couple of minutes. Throw in the chopped parsley at the end of the roast. Stir.

Cool the mushrooms, add grated cheese to them.

Slice the chicken breast on one side.

Tamp the mushroom mass in a pocket. Cover with the top layer of meat.

Roll out the dough thick and cut into strips so that it is enough to wrap the breast.

Wrap the stuffed fillet in the dough. Send in the cold for a quarter of an hour.

Turn on the oven beforehand. Lay the prepared rolls on a baking sheet. Make arbitrary incisions for beauty.

Lubricate the dough with beaten yolk, place the dish in a preheated oven. Bake 40 minutes.

Prepare the sauce. Send mustard seeds, a teaspoon of ordinary mustard, a few pinches of herbal seasoning to the cream. Mix thoroughly. Let the mixture boil slowly.

Simmer the sauce over low heat until the mass has evaporated by 2 times. Add grated cheese and cook for a few more seconds, let cheese product disperse. Salt if necessary.

chicken breast, stuffed with mushrooms, serve with sauce.

"Caprese" with cheese and tomatoes - a recipe in a pan

From a minimum of ingredients, a juicy and tasty accordion dish is obtained. Unique sourness and tomato flavor ready meal give a ripe tomato.

Let's prepare the products:

• breast - 2 pcs.:
• cheese - 70 g;
• soy sauce - 50 g;
• chicken seasoning, salt and pepper.

Making vertical cuts chicken fillet.

Put the meatballs in a bowl. Add soy sauce, ground black pepper, chicken seasoning. Let the meat marinate for 30 minutes.

While the fillet is marinating, prepare the cheese and tomatoes. We cut the cheese into thin plates, and the tomatoes into semicircles.

Lubricate the form, proceed to the collection of the accordion.

Put a piece of cheese and a piece of tomato in each incision.

We bake the fillet for 20 minutes at a temperature of 200 degrees.

beautiful dish ready. We spread the accordions on plates for the second course, serve hot. Enjoy your meal.

Cottage cheese and greens filling

I want to add to my collection original recipes include a dish that can be safely called the right one. If you are watching your weight, write down the recipe in a culinary notebook. fast food with cottage cheese and herbs.

Is it possible to cook a delicious, satisfying second meal in just 6 steps, and even from budget products? Yes! And that one piece was enough for 2 meals? Yes! Read the recipe.

Ingredients:

• fillet - 3 pcs.
• skim cheese- 250 g;
• parsley - a few branches;
• garlic - 2-3 cloves;
• cheese - 25 g;
• salt, pepper - to taste.

1. We spread the cottage cheese in a separate bowl, we send chopped garlic cloves there, salt to taste.
2. Cut greens with a knife or grind in a blender. The smaller the better. Add to cottage cheese, salt the mixture, mix.
3. Using a knife, make an incision to make a recess. Put the meat in a bowl, sprinkle with pepper.
4. For decoration, you need a piece of cheese, rub it on a medium grater.
5. We divide the curd-garlic mass into 3 parts. We start the breasts with the prepared mass.
6. We spread the semi-finished product on a baking sheet. Sprinkle with cheese. Bake for 30 minutes at 180 degrees.

Chicken thighs with cheese and garlic

The recipe for delicious chicken breast pockets with cheese and garlic filling will appeal to any housewife. Cooking masterpiece does not require the purchase of expensive products. Enough of what is in every home.

Prepare food for 2 servings:

• breast - 2 pcs.;
• hard cheese - 50 g;
• flour - 2 tbsp. spoons;
• sour cream - 25 g;
• egg - 1 pc.;
• garlic - 3 cloves;
• salt and favorite spices - to taste.

Cut the fillet into two parts horizontally. We beat each half with a culinary hammer, sprinkling the chicken with spices.

Arrange prepared pieces on a plate.

Chop the garlic with a knife. Sprinkle the minced meat.

Cut 4 slices of cheese of suitable width and length. We focus on the size of the meat slices. Fold the cheese pieces in half. We spread the cheese on one edge of the breast, cover the filling with the second edge.