Juicy chicken meat with filling.
Ingredients:
- 800 g chicken fillet (3 breast halves)
- 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, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast according to this recipe turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.
Preparation:
Peel the onion and chop finely.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.
Cut the mushrooms into thin slices and add to the pan.
Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.
Remove the mushrooms from the pan, add grated cheese to half the mushrooms, stir (this will be the filling).
Stuff the breast.
Cut off a small fillet from each breast, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting all the way through.
Place a third of the filling inside and press it well.
Close the small fillet, pushing it inward on all sides.
Add a little vegetable oil to the frying pan and heat well.
Place the breasts, stuffed side down, and fry for about 5-7 minutes until lightly golden on the bottom.
Turn over and 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).
Add salt if desired, add spices, simmer on the lowest heat under the lid for about 15-20 minutes.
You can serve stuffed chicken breasts with any side dish you like; I served it 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 satisfying meat dish of chicken with aromatic filling, which can be served both on an ordinary table and on a festive one. After all, it turns out to be very impressive and beautiful, and at the same time it is quite simple to prepare. Chicken breasts stuffed with mushrooms– this white meat rolled into a roll with a spicy filling of mushrooms, garlic and cheese will please all your guests and loved ones.
Ingredients for cooking chicken breasts stuffed with mushrooms
- Boneless chicken breasts 1 kilo
- 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
Print list
Products not suitable? Choose a similar recipe from others!
Inventory:
Knife, Cutting board, Oven, Stove, Plastic wrap, Hammer, Blender, Spatula, Frying pan with removable handle, Toothpicks, Plates, Oven mitts
Preparation of chicken breasts stuffed with mushrooms:
Step 1: Prepare the chicken breasts.
First, rinse the chicken breasts under cool running water, remove the skin if necessary and transfer to a cutting board. Using a sharp knife, cut off the fat, as well as, if present, cartilage and tendons. Then cut the chicken breasts along the grain into 2 - 3 pieces. After that, put them in a plate or other container. 
Next, transfer any one part to a cutting board, cover it with plastic wrap and begin beating it using a kitchen hammer. We do this very carefully, since chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after this, return it back to the container and continue to beat off all the other pieces. Place 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’s up to you to rinse them under water or not, but if you still 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, transfer them to a 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 using a knife, finely chop the ingredient and transfer it to a plate.
Step 4: fry the mushrooms.
Turn the stove temperature to medium, add butter to the frying pan and place it on the burner. Place chopped garlic cloves into the heated fat and fry for 1 – 2 minutes. 
Then pour the mushroom crumbs into the pan and continue cooking. Using a kitchen spatula, stir the mixture periodically, frying until most of the liquid has evaporated. This process will take you approximately 8 – 10 minutes. Transfer the finished champignons to a plate or other container, add salt and ground black pepper to taste.
Step 5: Stuff the chicken breasts.
Cut the soft cheese into the number of meat pieces. Remove the chicken from the refrigerator and place one piece on a cutting board. Using a knife, grease the surface with soft cheese and place a small amount of fried mushrooms on it. Stuff the rest of the chicken in the same way. 
Then we roll the pieces into rolls and secure them tightly with several toothpicks so that they do not fall apart during frying. Sprinkle salt and ground black pepper on top.
Step 6: fry the dish.
Turn the stove temperature to medium and place the frying pan on the burner. Pour vegetable oil into it and only after it has warmed up, carefully lay out the chicken rolls. Fry them on all sides until golden brown, about 5 minutes. There is no need to cover the pan with a lid and bring the meat to full readiness at this stage.
Step 7: bake the dish.
Preheat the oven until 200 degrees Celsius. And remove the container with the chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be completely cooked. After the required time has passed, we take the pan with the rolls out of the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5 – 8 minutes.
Step 8: Serve chicken breasts stuffed with mushrooms.
The dish is served hot and is considered second. After the dish has cooled a little, remove the toothpicks from the rolls and place them on plates; if necessary, you can cut the rolls into pieces. Vegetable salad or mashed potatoes are ideal as a side dish. You can decorate with lemon slices or herbs. Bon appetit!
– – As soft cheese you can use goat cheese, Philadelphia, mozzarella, and feta cheese. It has a fairly salty taste, so the mushroom filling can be left unsalted or just a little added.
– – 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, you can use a wide variety of spices and seasonings in the recipe for preparing breast meat stuffed with mushrooms and cheese. Fresh herbs can be replaced with dried ones if desired.
2. Wash the fillet, dry it and place it on a cutting board. Cover with cling film and gently beat with a hammer. The fillet layer should be thin, but solid.
3. Wash the mushrooms and drain in a colander. Place in a blender and grind. If desired, you can also add a little onion or garlic. Pour a little oil into a frying pan and fry the mushrooms until tender. Add salt and pepper to taste.
4. Place 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 carefully so that the filling is inside and secure with toothpicks.
6. Heat vegetable oil (you can use butter) in a frying pan and add the breast there. Fry over medium heat until crust appears and is 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.
Important! The video may differ from the text version of the recipe!
povar.ru
Stuffed chicken breast - my favorite recipes
We will look at wonderful recipes based on the cooking technologies we know - frying and baking.
We’ll also use a new “trick” - we’ll 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 comments
Ingredients
- Two chicken breasts.
- One tomato.
- Ground black pepper.
- Salt.
How to cook
My comments
Ingredients
- Two chicken breasts.
- 60-70 g 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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vkusno.mirtesen.ru
Stuffed chicken breasts with mushrooms recipe with photos, how to cook on Webspoon.ru
So, take chicken breasts, balsamic sauce, a mixture of spices, mustard, olive oil, sugar, cheese, mushrooms.
Place 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 mushrooms (100 g), salt (0.5 tsp), pepper (0.5 tsp) and simmer until the mushrooms are ready.
Take the breast and make an incision not all the way through.
Put 1 spoon of mushrooms there and 1 slice of cheese (12-13 g).
We pinch everything with toothpicks.
Fry quickly in a frying pan with oil. And we put everything in the form.
If you have any mushrooms left, add them too. Cover everything with foil and put it 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 prepare a restaurant dish from regular chicken breast.
To add variety to cold appetizers for your holiday table, prepare stuffed chicken breasts. Stuffing with fried mushrooms and cheese will give chicken meat a rich mushroom aroma and a piquant cheesy taste. The dish can be prepared in advance, and before guests arrive, cut the finished chicken breast into slices and arrange beautifully with other appetizers.
Stuffed chicken breast can be served with mushroom sauce and vegetables as an independent hot dish for guests or a family lunch.
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 frying pan, add the mushrooms and fry until all the liquid has evaporated and a delicious mushroom smell appears.
When frying, champignons release a lot of liquid, and if you first fry the onion and then add the champignons, the onion turns out to be boiled.
2. Cut the peeled onion into half rings or cubes, add to the mushrooms, salt and pepper and fry them until golden brown.
3. Place the fried mushrooms and onions in a separate bowl, avoiding the vegetable oil. Grate the hard cheese on a coarse grater, add to the hot mushrooms and onions (so that the cheese melts a little) and stir.
4. Make a deep cut on one side of the chicken fillet to create a pocket.
5. Fill the chicken pocket with mushrooms, onions and cheese. Lightly compact the filling with your fingers. Since we won't be securing the cut with toothpicks, leave 1cm on both sides of the fillet near the cut. Bring the edges of the chicken together slightly overlapping so that the filling is not visible.
6. Prepare three containers for flour, breadcrumbs and leison (as the French say), that is, beaten egg.
7. Pour more vegetable oil into the frying pan and heat it to medium temperature.
Dredge chicken breast in flour.
8. Then dip the stuffed chicken breast in the beaten egg (leisonné).
9. And immediately roll the breast in breadcrumbs. Place the prepared chicken breasts in a frying pan with heated vegetable oil, fry on both sides for 5-6 minutes. Place the cooked breasts on paper towels to absorb the fat.
galarecept.com
Stuffed chicken breast recipes for every taste
Hello my dear readers! Chicken breasts are prepared using different methods. They are simply boiled, fried in a frying pan until golden brown in olive oil and butter, baked in the oven, or on the grill. Today we have recipes for stuffed chicken breast on our program.
We will look at wonderful recipes based on the cooking technologies we know - frying and baking. We’ll also use a new “trick” - we’ll make a “pocket” in the breast and fill it with delicious fillings from cheese, mushrooms, spinach and other products.
The spread breasts are also stuffed by spreading the filling on them and folding the pieces in half (it is advisable to pin the cuts with toothpicks). We will look at the best way to flatten the fillet below.
How to make a “pocket” for stuffing chicken breast
To stuff a 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 the minced meat inside the recess. The minced meat should not fall out during cooking.
It is easier to make a hole in a large breast - it has a fairly thick part. Use the tip of a good knife to make the cut, and then use your fingers to widen and deepen it. 
What do we need
- Boneless, skinless chicken breasts.
- Chef's knife.
- Kitchen board.
How to do
- Place the chicken breast on a cutting board. Press down and carefully insert the tip of the knife into the thickest part. Make a small crack (about 5 cm wide) with a knife.
- Then carefully go deeper 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 filling.
Recipes for stuffed chicken breast with photos
Chicken breasts stuffed with mozzarella cheese
Ingredients
- Two chicken breasts.
- Four small mozzarella cheeses.
- Two to three tablespoons of olive oil.
- Two cups fresh chopped spinach (optional)
- Four chopped cloves of garlic.
- One small onion, finely chopped.
- Ground black pepper.
- Salt.
How to cook
An effective presentation is with homemade tomato ketchup, which is poured around and quickly brought to a boil. It's also delicious with cold sauce.
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.
- A tablespoon of chopped parsley or dill.
- Four small slices of mozzarella cheese.
- Ground black pepper.
- Salt.
- Bechamel sauce (optional).
Equipment
- A frying pan that can be placed in the oven.
How to cook
My comments
- You can stuff the fillet only 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 combination of white mozzarella cheese, red tomatoes and green basil leaves? I just love it! I also really 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 or even a big holiday feast. Cooking such a delicious dish is a piece of cake. Honestly!
Ingredients
- Two chicken breasts.
- Half a teaspoon each of dried oregano and basil.
- One tomato.
- Two small slices of mozzarella cheese.
- Six fresh basil leaves.
- Two cloves of chopped garlic.
- A third of a glass of balsamic vinegar or dessert wine (optional).
- One tablespoon of sugar (optional).
- Two tablespoons of olive (another good vegetable oil).
- Ground black pepper.
- Salt.
How to cook
My comments
- If there are no basil leaves, replace them with any herbs - dill, parsley, spinach, thyme, oregano, sage. The replacement is not equivalent, but it will also turn out very tasty!
- Instead of mozzarella, use cheddar, not too salty suluguni.
Stuffed chicken breast with cheese, breaded, baked in the oven
Ingredients
- Two chicken breasts.
- 60-70 g hard cheese.
- Two eggs.
- Three tablespoons of milk.
- Two cloves of finely chopped garlic.
- Ground black pepper.
- Breadcrumbs.
- Salt.
How to cook
Chicken breasts stuffed with peppers and cheese
Ingredients
- Two chicken breasts.
- 70 g cream cheese.
- 50 g grated cheddar cheese.
- Two tablespoons of olive oil.
- One small bell pepper.
- Half a pod of hot pepper.
- Two cloves of finely chopped garlic.
- Salt.
How to cook
Today I won't be able to tell you about other stuffed chicken breast recipes that I know. Too many of them. Today I presented to you only those that are especially popular in our family. Send your versions of recipes with photos. I will certainly publish the best ones on the pages of my blog.
As of today, the program has been exhausted. I look forward to your comments - I need them like air. If you liked the article, please send it to your friends on social networks. Good luck and health to everyone!
Always yours Irina.
We have completely autumn weather - slushy and raining...
Mari Trini - Cuando La Lluvia Cae
Juicy chicken meat with filling.
- 800 g chicken fillet (3 breast halves)
- 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)
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, you don’t need to cut anything, beat it, roll it, or bread it in flour. This means you don't even need a kitchen hammer to make this dish. Chicken breast according to this recipe turns out incredibly juicy because it is stewed in cream. If you wish, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your taste.
Preparation:
Peel the onion and chop finely.
Heat vegetable oil and butter in a frying pan. Add onion, fry until light golden.
Cut the mushrooms into thin slices and add to the pan.
Stir and fry until all the liquid released has completely evaporated and the mushrooms are lightly browned. At the end, add salt and pepper.
Remove the mushrooms from the pan, add grated cheese to half the mushrooms, stir (this will be the filling).
Stuff the breast.
Cut off a small fillet from each breast, which is located on the underside.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting all the way through.
Place a third of the filling inside and press it well.
Close the small fillet, pushing it inward on all sides.
Add a little vegetable oil to the frying pan and heat well.
Place the breasts, stuffed side down, and fry for about 5-7 minutes until lightly golden on the bottom.
Chicken breasts stuffed with cheese and mushrooms are very easy to prepare. After all, fresh white meat is fried quickly enough in a frying pan. However, before stuffing it with filling, it is necessary to process the mushrooms and other products.
Chicken breasts stuffed with champignons and cheese
Ingredients required:
- salt - ½ small spoon;
- mayonnaise - 210 grams;
- chicken fillet - one kilogram;
- cheese - 210 grams;
- pepper - on the tip of a small spoon;
- lemon - one half;
- greens - a bunch;
- onions - three heads;
- breadcrumbs - six large spoons;
- champignons - ten pieces;
- garlic - one small clove;
- sunflower oil - half a faceted glass.
Chicken breasts stuffed with mushrooms: preparing the filling
To prepare minced mushrooms, you need to wash them and cut them into thin pieces. Then the champignons should be placed in a frying pan with vegetable oil and fried until golden brown. It is worth noting that when processing mushrooms, you also need to add onions, chopped into half rings, salt and pepper. After the champignons are fried, remove the dishes from the stove and add a crushed clove of garlic, 210 grams of full-fat mayonnaise and the same amount of grated cheese. All products should be mixed until smooth.
Chicken breasts stuffed with mushroom filling: meat processing
For this dish, it is best to use large chicken breasts. They are much easier to process and stuff. The purchased meat should be washed, freed from skin, cartilage and bones, and then divided into thin long pieces. Each prepared fillet must be beaten with a culinary hammer so that it becomes a thin sheet of meat. After all the chops are ready, they need to be salted, peppered and sprinkled with the juice of half a lemon.
Chicken breasts stuffed with champignons: formation of the dish
Before frying the fillets in a frying pan, the breasts should be stuffed with fried mushrooms. To do this, you need to place several thin chops on a cutting board and place the prepared minced meat with cheese in the middle. Then the breasts must be carefully wrapped and dipped in breadcrumbs on all sides.
Chicken breasts stuffed with mushrooms: frying the dish
This dish should be prepared in a hot frying pan with boiling sunflower oil. The formed chicken chops must be carefully placed in a dish, and after the bottom side is browned, the dish should be turned over with a spatula. It is worth noting that it is recommended to fry chicken fillet over medium heat. This way, all layers of chops will be fully cooked and the dish will turn out soft and tender.
Proper serving to the table
Breasts stuffed with mushrooms and cheese are served hot along with tomato sauce and a side dish of vegetables.
Useful tips
- To prepare minced meat, you can use not only champignons, but also meaty mushrooms such as chanterelles, milk mushrooms, white mushrooms, etc.
- If you don’t have breadcrumbs in the house, you can use wheat flour instead.
Chicken breast stuffed with mushrooms and cheese is a spectacular, tasty and easy-to-prepare dish that will decorate both holiday and everyday menus. Stuffed with a juicy and aromatic mushroom filling, complemented with a spicy sauce, wrapped in a crispy, delicious “coat” of puff pastry, chicken breast prepared according to this recipe turns out incredibly appetizing both in appearance and taste. Try it!
Prepare the ingredients.
Finely chop about half the mushrooms. Cut the other half of the mushrooms into large pieces. Chop the parsley and garlic, grate the cheese.
Heat the vegetable oil over medium heat, add the prepared mushrooms. Stirring, fry the mushrooms for 4-5 minutes until the liquid they give has almost evaporated.
Then add chopped garlic, a little ground black pepper and salt to the mushrooms. Stir and fry the mushrooms for another 1-2 minutes.
Turn off the heat and add the chopped parsley. Mix everything well again, taste the mixture and add more salt or pepper if necessary.
Add grated cheese to the slightly cooled mushroom filling.
Cut the chicken breast horizontally, creating a pocket for the filling.
Fill the pocket with the prepared mushroom filling. If desired, sprinkle the chicken fillet with a pinch of salt and ground black pepper. Lightly compact the filling and close the pocket as tightly as possible.
Thaw the puff pastry and roll it out to about 0.5 centimeters 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, trace a pattern onto the surface of the chilled puff pastry by cutting it lightly 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 mustard sauce. Measure the cream into a saucepan. Add 1 tbsp. French mustard 1 tbsp. regular 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 has approximately halved in volume.
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, adding prepared mustard sauce and garnishing with a pinch of fresh herbs. Bon appetit!
Of course, any housewife on a holiday really wants to surprise and delight guests with an unusual dish, for the preparation of which she will be called a real culinary master. Chicken breast stuffed with mushrooms can decorate any table, and guests will definitely notice your culinary skills. And it diversifies just an ordinary everyday dinner well. After all, chicken meat is considered the lowest-calorie and dietary product, and dishes made from it are very nutritious, tasty, but at the same time easy to prepare. See for yourself!
Let's look at a few recipes for making stuffed chicken breast.
Chicken breast stuffed with champignons
Ingredients:
- chicken breast fillet – 5 pcs.;
- mushrooms (champignons are best) – 500 g;
- mayonnaise – 250 ml;
- mustard – 2 teaspoons;
- hard cheese – 300 g;
- onion – 1 pc.;
- vegetable oil;
- salt and spices - to taste.
Preparation
The recipe for mushroom stuffed chicken breast is actually quite simple. Take onions, peel, cut into half rings and fry in a frying pan with butter until golden brown. Then we take the mushrooms, cut them into slices and add them to the onion. Mix well and fry until all the water has evaporated from the mushrooms. Then grate the cheese on a coarse grater and sprinkle it all over our roast. The filling is ready! We make a dressing from mayonnaise and mustard and proceed directly to preparing the chicken fillet. To do this, cover the fillet with cling film, which will keep the meat intact, beat it well, season with salt and spices to taste. Place some cheese and mushroom filling on top and carefully wrap everything in a roll. Carefully grease all the rolls with the prepared dressing and place them on a greased baking sheet. To prevent our dish from unfolding during cooking, we secure it with wooden toothpicks. Sprinkle grated cheese on top and place in the oven for 40 minutes. That's the whole recipe for making chicken breasts stuffed with mushrooms. Place the dish on a beautiful plate and decorate with fresh herbs.
Chicken breasts stuffed with vegetables
This festive recipe for stuffed chicken breast is sure to please. This dish has an extraordinary taste, amazing aroma, and it will certainly decorate your table.
Ingredients:
- chicken breast fillet – 5 pcs.;
- soft cheese – 120 g;
- hot pepper - to taste;
- smoked ham – 50 g;
- fresh basil – 3 tbsp. spoons;
- sun-dried tomatoes in oil – 50 g;
- vegetable oil - for frying;
- salt – 0.5 teaspoon;
- bell pepper – 1 pc.;
- water – 3 tbsp. spoons;
- heavy cream – 3 tbsp. spoons.
Preparation
First, take sun-dried tomatoes without oil and chop them finely. Chop the fresh basil coarsely and the ham into thin strips. Mix basil, tomatoes, ham, diced bell pepper and a little grated cheese. Save the rest of the cheese for later. Now we take the chicken fillet, press it down well with one hand and carefully cut it in the middle with a sharp knife to make a pocket. We put a little prepared filling into the resulting cavity, close the pocket and carefully seal it with toothpicks.
We preheat the dishes in which our dish will be prepared in the oven at 60°C. Meanwhile, put a frying pan with vegetable oil on the stove, and over low heat fry the stuffed breasts on both sides for 3 minutes, remove, salt well, season with spices and transfer to a warm dish heated in the oven. Cover with a lid and place in the oven for 40 minutes. During this time we prepare the sauce. Take the remaining grated cheese, mix with water, cream, stir and heat a little, but don’t boil! Immediately pour sauce over hot breasts stuffed with vegetables and serve.
