You can prepare many delicious dishes from white meat chicken. Personally, I like to bake breasts, stuffing them with cheese, garlic and mayonnaise. You can also replace mayonnaise with sour cream.

Thaw chicken breasts completely and wash thoroughly in cool water. Separate the small breast fillet from the large one. We will use only the large ones, and set aside the small ones for stewing or making soups.

Beat the chicken fillet from the inside, using a plastic bag so as not to spoil the meat. A ladle can be used as a hammer.

Place finely grated cheese into a bowl (I prefer hard Parmesan and always buy it for preparing such dishes). Add dill, garlic and mayonnaise to the cheese. The proportions of ingredients can be set at your discretion.

Mix the ingredients properly in the bowl.

Place a third of the filling on each broken piece of chicken fillet.

Wrap the breast fillet.

Secure the meat with wooden toothpicks.

Line a baking dish with foil. Place chicken on it, salt and pepper to taste. Brush each piece with vegetable oil using a pastry brush. Place the baking sheet in an oven preheated to 180 degrees for 30-40 minutes until browned.

It is a mistake to think that chicken breast is dry, lean meat for those losing weight and athletes. There are many dishes based on this product, which turn out surprisingly tender, juicy and tasty. One of them is chicken breast in the oven with various sauces and additions.

When choosing such a recipe, the main thing is not to skimp on aromatic herbs. In addition to your favorite spices, you need to use: 1 large chicken breast, 3-4 medium tomatoes, a large onion, 180 g of hard cheese, salt, 70 g of fat sour cream, 1 small spoon of mustard.

1. Sour cream is mixed with mustard and salted. You can sprinkle the sauce with granulated garlic.
2. The chicken breast is washed, carefully removed from the skin and cut across the entire surface so that it is well soaked in the sour cream and mustard sauce.
3. The meat is salted and then covered with the prepared aromatic mixture. You can rub it with any seasonings you choose.
4. If you have time, you should leave the breast to marinate for a couple of hours.
5. The meat is laid out on foil.
6. The onion is cut into thin rings and placed on the breast. Slices of tomatoes are placed on top.
7. The foil is wrapped and the bird goes into a well-heated oven for 45-55 minutes.
8. Next, the “wrapper” is cut, thin slices of cheese are laid on top of the vegetables, and the chicken breast in the oven in foil continues to bake open until it is completely cooked.

In addition to onions and tomatoes, you can put any other juicy vegetables on the breast.

Recipe up your sleeve

A very interesting recipe for chicken baked in a sleeve suggests combining breast with sour apples. The result is an unusual, tasty dish for the holiday table. It includes: 2-3 chicken breasts, salt, 230 g of mayonnaise, 2-3 cloves of garlic (or granulated product), 2 apples, 1 small spoon of mustard, aromatic herbs.

1. The meat is removed from the bones and cut into oblong pieces.
2. Mayonnaise is mixed with garlic, salt, mustard and any seasonings passed through a press.
3. The meat slices are generously coated with the resulting sauce and left for about an hour.
4. Next, the chopped marinated breasts are placed in a baking sleeve, sprinkled with apple cubes, tied and sent to a hot oven for 55 minutes.

You can untie the bag 10 minutes before the end of cooking and leave the meat open. This will allow you to get a delicious golden crust.

Fillet in yoghurt with curry

Recipe published below taken from the popular Dukan Diet. Therefore, everyone who chooses proper nutrition and monitors their own weight should take it into service. For the dish we use: 4 fillets, 1 tbsp. low-fat yogurt (without sugar or other additives), salt, 3 small spoons of curry. How to prepare chicken breast baked in the oven with yogurt and curry is described below.

1. A sauce is made from yogurt, curry and salt. You can also season it with ground black pepper.
2. The resulting mixture is brushed onto the fillets and left to marinate in the cold for 60-70 minutes.
3. It is best to cook the treat on a grill or a regular oven rack.
4. The fillet is baked until done. During the process, you need to periodically water it with the remaining marinade.

If you don't need to watch calories, you can use yogurt of any fat content.

Cooking in Spanish with pineapples

This recipe will definitely appeal to gourmets who love the combination of meat and sweet sauce. It is best to take canned pineapples (1 can), as well as: 2 breasts, salt, onion, olive oil and a couple of star anise.

1. The meat is cut from the bone, washed, dried and cut into cubes. The pieces should not be too small.
2. Olive oil is poured into a frying pan, heated, salted, and then chicken slices are fried in it.
3. Next, the meat is cooked for another couple of minutes in the same bowl with chopped onion. The vegetable should acquire a golden hue.
4. The pineapples are drained of juice from the can, finely chopped and added to the frying pan with the rest of the ingredients.
5. Together the products are stewed for 7-9 minutes.
6. Lastly, star anise is added to the meat and fruit.

The dish is served hot with white or brown rice as a side dish, garnished with sprigs of herbs.

In honey-soy sauce

A special marinade made from natural bee honey and soy sauce will help add oriental notes to the dish. Chicken fillet (850 g) goes well with these ingredients. The recipe includes: 1 tbsp. liquid honey, 7 g white sesame seeds, a pinch of pepper mixture, 2 tbsp. classic or garlic soy sauce, salt.

1. The meat is thoroughly washed, dried and cut into small pieces. Each of them needs to be salted.
2. A marinade is prepared from soy sauce and a mixture of peppers, which is poured over the meat for 40-50 minutes.
3. Next, honey is heated in a frying pan with oil. As soon as the product begins to caramelize, you can add marinated chicken slices to it.
4. The meat is fried until golden, after which a small amount of marinade and sesame seeds are added to the pan.
5. After another 5-7 minutes of frying, the treat can be served.

The dish goes well with any vegetables as a side dish, except potatoes.

Tender fillet in the oven with kefir

Many chefs believe that the ideal marinade for chicken breast is full-fat kefir. After all, it makes the meat most tender, soft, and especially tasty. For this dish you need to take: 2 pcs. chicken fillet, a handful of Provençal herbs, 1 tbsp. fatty fermented milk product, salt.

1. The fillet is thoroughly washed and dried with paper napkins. Next, the meat is rubbed with salt, herbs and any seasonings of your choice.
2. The chicken is poured with kefir and left to stand for 20-25 minutes. If possible, you should let the meat marinate overnight.
3. The fillet is laid out in a heat-resistant container, filled with the mixture in which it was infused, covered with foil and baked at 200 degrees.

If you want the chicken breast baked in the oven to get a golden crust, you need to remove it from the foil 5-7 minutes before it’s ready.

Festive chicken breast stuffed with mushrooms

Using this recipe, you can prepare an excellent hearty hot dish that will surprise all guests with its wonderful taste. The treat includes: 2 chicken breasts, salt, 2-3 garlic cloves, 270 g of champignons, ¼ kg of ready-made puff pastry, 70 g of hard cheese, 1 tbsp. regular and 2 times less French mustard, 1 tbsp. heavy cream, yolk.

1. Mushrooms are chopped and fried along with finely chopped garlic in any fat until tender.
2. When the finished champignons have cooled slightly, they can be salted, mixed with any spices and grated cheese, and also seasoned with two types of mustard.
3. The breast is washed, dried with napkins and cut horizontally to create a “pocket”.
4. The filling is placed inside the meat, compacted, and then the pocket is closed.
5. You can additionally spread the chicken on top with salt and place it in the cold.
6. The puff pastry is thawed and rolled out to a thickness of about half a centimeter. Next, it is cut into strips about 40 cm long and approximately 12 cm wide.
7. The chilled fillet with filling is wrapped in strips of dough and brushed with egg yolk.
8. The treat is baked in a hot oven for 35 minutes.

The dish is served without a side dish.

With lemon and spices

This is a great option for a healthy, filling lunch. You should definitely add a couple of sprigs of rosemary to the meat. Ingredients: 1 breast, lemon, salt, any seasonings, potatoes (2-3 tubers), butter.

1. The breast is freed from the skin, rubbed with salt and seasonings.
2. Lemon juice is squeezed onto the meat on top, and squeezed citrus slices are also laid out.
3. The inside of the baking sleeve is coated with butter.
4. Inside the bag is placed the breast, thinly sliced ​​potatoes and rosemary sprigs.
5. The treat is prepared in a tightly tied sleeve for about 45-50 minutes in the oven.

Chicken breast in the oven with potatoes is especially tasty with any garlic sauces.

With added tomatoes

Tomatoes add extra juiciness to the chicken. You need to choose ripe soft vegetables. In addition to chicken breast (2 pieces), you need to prepare: 2 tomatoes, salt, 2 white onions, a mixture of ground peppers, 120 g of hard cheese, 1 red bell pepper.

1. The fillet is cut into thin pieces, beaten, salted, and brushed with seasonings.
2. An onion is crumbled on top of the meat, then slices of tomatoes and strips of sweet pepper are laid out.
3. Vegetables are also sprinkled with salt and any aromatic herbs to taste.
4. Chicken breast with vegetables is baked in an open pan in the oven.
5. A few minutes before the dish is ready, generously sprinkle with grated cheese.

The treat is served with mashed potatoes, boiled broccoli, beans and any other side dishes.

Dietary chicken meat with juicy and aromatic fillings turns from an ordinary dish into a festive treat. Stuffed chicken breast in a thick sauce with natural cheese, herbs, tomatoes and other toppings has an amazing taste. The most delicious recipes are offered below.

The subtle aroma of natural cheese that permeates the chicken flesh will not leave anyone indifferent. Topped with crispy bacon, the fillet is served hot or cold, cut into medium-thick slices.

Components:

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

It is better to buy smoked bacon, as it has a subtle aroma that complements the finished dish.

Preparation of stuffed breast:

1. For the marinade, mix soy sauce with oil, crushed garlic and spices.
2. We wash the breast, dry it and make cuts on its surface that look like “pockets”.
3. Fill the holes with marinade and leave for 1 hour, turning occasionally.
4. Boil the mushrooms in salted water for 15 minutes and grind through a meat grinder.
5. Chop the onion, fry it and add it to the fried mushrooms. Simmer the mixture for another 10 minutes and cool. Three cheese, finely chop the herbs and send the mixture to the mushrooms.
6. Remove the meat from the marinade and put 2 tbsp into the pockets. l. delicious filling. We fasten the edges of the cut.
7. We wrap the pieces with strips of bacon and place them on a greased baking sheet.
8. Spray the top of the breast with the remaining marinade and place the baking sheet in the oven.
9. Bake the dish at 180 degrees for 35 minutes.

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

Cooking in a frying pan

This universal meat treat can be served either at a picnic, fried on a grill pan, or at a holiday table, garnished with french fries and vegetables. The dish is distinguished by its quick preparation over an open fire or stove and an appetizing, hearty filling hidden in the juicy meat.

To cook for two you will need:

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

Cooking method in a frying pan:

1. On the prepared (washed and dried) fillet, make a slot-pocket with the tip of a sharp knife.
2. Lightly beat the meat, covering with cling film.
3. Place the fillet in a bowl and pour in soy sauce. No salt is required as the sauce already contains it. Let the meat marinate for 30 minutes.
4. Finely chop fresh mushrooms. If the mushrooms are dried, then soak them for 30 minutes in warm water, and if they are salted, drain the brine and rinse.
5. Grate the cheese and finely chop the onion.
6. Fry the mushrooms in hot oil with onions until tender, season with salt and pepper.
7. Combine the hot filling with the cheese so that it binds it slightly.
8. After this, wait until the filling cools down.
9. We transfer the mushrooms into the cut “pocket”.
10. Beat the egg with a fork, salt and pepper it.
11. Dip the workpiece into the egg, then into the breading.
12. Place the chicken in hot oil in a frying pan and fry for 5 minutes on each side.

The breast turns out to be a beautiful golden color with a crispy crust, a juicy meat layer and a satisfying filling. Serve with homemade ketchup, sliced ​​cucumbers and green onions.

With added mushrooms in the oven

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

Required ingredients:

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

Preparation proceeds according to the following scheme:

1. Cut clean champignons into thin slices.
2. Three carrots on a coarse grater.
3. Heat the oil in a frying pan and fry the mushrooms and carrots. Salt the preparation and season it with spices.
4. When the products are almost ready, pour thick sour cream into the pan.
5. Cut pockets into the fillet halves. To do this, carefully cut each piece in half, but not all the way, like a book.
6. Three salted cheese on a large-mesh grater.
7. Place the mushroom filling on one part of the meat preparation.
8. Sprinkle the mushrooms generously with cheese and cover with the other half of the meat. As it melts, it will additionally glue the parts of the fillet together.
9. Place the stuffed meat in a greased dish and bake for 20 minutes at 200 degrees in the oven. First, pour sour cream over the workpiece and sprinkle with the rest of the cheese, spices and herbs. We use low-fat sour cream so that the sauce does not curdle, but remains thick.
10. Readiness is checked by the absence of ichor in the thickness of the fillet when cutting.

You can serve chicken breast stuffed with mushrooms with sliced ​​fresh vegetables, boiled new potatoes and homemade spicy ketchup.

Chicken breasts stuffed with cheese, herbs and garlic

Soft and juicy breasts stuffed with delicate mozzarella cheese with aromatic herbs and hot garlic will decorate the holiday table and will definitely please your household.

Ingredients:

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

Cooking step by step:

1. Cut the spinach into medium pieces.
2. Fry the crushed garlic in a frying pan for about 1 minute.
3. Add the spinach to the pan and cook for 4 minutes until the liquid evaporates.
4. Cut half of the fillet lengthwise in the middle, but not all the way to the end. Open the breast like a book.
5. Lubricate the workpiece on all sides with ground pepper, salt and stuff it with cheese.
6. Place fried spinach and garlic on the cheese.
7. We seal the holes with toothpicks so that the filling does not fall out.
8. Fry the meat in olive oil on all sides for 5 minutes until the chicken looks nice and crisp.
9. The cheese inside should “bubble” beautifully and melt.

This delicious and incredibly tender dish is best served with tomato or mushroom sauce. Sprinkle the breast with grated cheese and aromatic dill.

How to cook with vegetables

Due to the insignificant content of fat in the breast, meat dishes made from it can turn out dry and bland. To make the flesh melt in your mouth, you can cook chicken with juicy, aromatic vegetables.

You need to take the following:

• chicken - 4 halves;
• onion – 3 heads;
• celery – 160 g root;
• carrots – 2 pcs.;
• garlic cloves – 3 pcs.;
• green parsley - a small bunch;
• dill - to taste;
• salt and black pepper - optional;
• French grain mustard - 1 tsp;
• paprika powder – 1 tsp;
• low-fat sour cream - 1 tbsp. l.

The preparation of the dish proceeds in stages:

1. Cut the carrots into thin strips.
2. Divide the onion into half rings.
3. Chop the celery into strips.
4. The onion is fried in oil until golden brown.
5. Place celery and carrots in the pan. Fry the vegetables until golden brown.
6. Press the garlic with a press, and finely chop the dill and parsley.
7. Add garlic to vegetables, salt and pepper to taste.
8. We make a cut on the fillet, not cutting 1 cm to the edge. We open the breast like a book.
9. Cover the pulp with film and beat it a little.
10. Salt and pepper the beaten pulp and place the filling in the center. Roll the meat into rolls.
11. Place the preparations in a greased form, add salt and pepper.
12. Place the baking sheet in the oven for 20 minutes at 180 degrees.
13. Mix sour cream with mustard, paprika, salt and pepper.
14. Pour the sauce over the chicken in the pan and simmer for another 10 minutes.

Serve with French fries and grilled vegetables.

Original taste with cheese and pineapple

The original exotic taste of a seemingly simple dish will surprise you with its creamy tint with light sourness and a subtle bouquet of spices.

Required:

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

The process of creating a cheese treat:

1. Strain the pineapples and cut them into cubes.
2. Three cheeses on a grater with large cells.
3. Chop the garlic as finely as possible.
4. Combine pineapples with garlic and cheese. Add mayonnaise to the mixture until the filling becomes viscous.
5. We cut a pocket hole in the breast.
6. Pepper the pulp and add salt on all sides, including the pocket.
7. Lubricate the meat with mayonnaise outside and inside.
8. Fill the chicken pocket with the filling and cut off the cut with a toothpick.
9. In a bowl, lightly beat the egg with a fork and sprinkle with salt.
10. Separately pour out the breading.
11. Dip the stuffed breast into the egg and sprinkle with breadcrumbs.
12. Fry the meat in hot oil in a frying pan until deliciously browned.
13. Next, reduce the heat and continue frying until done.

Serve the treat with cheese or mushroom sauce, sprinkled with green onions and dill.

With spinach and herbs in a slow cooker

The recipe produces steamed and juicy chicken, which is suitable both for a quiet family dinner and for serving at a magnificent celebration.

Ingredients:

• chicken breast – 1 pc.;
• spinach – 200 g;
• processed cheese – 50-60 g;
• butter – 150 g;
• spices and herbs - to taste;
• young garlic – 3 pcs.;
• salt – 2 pinches;
• orange juice – ½ cup.

The process of creating a meat dish:

1. Wash the fillet and dry it well. Make a small cut in the middle of the meat piece.
2. Salt and pepper the pulp throughout.
3. Finely chop the spinach. If we use frozen spinach, then defrost the greens and be sure to squeeze out the liquid.
4. Heat the butter in a frying pan in oil.
5. Place spinach with garlic and salt on it.
6. Fry the mixture for 3 minutes, stirring constantly. Remove the spinach from the heat and let cool.
7. We cut processed high-quality cheese without additives into cubes.
8. We distribute the cheese into the pocket, and then the spinach mixture.
9. Heat the butter in a frying pan. Place the meat pieces on it and fry them until nicely golden.
10. Cover a baking sheet with parchment, place the fried fillet on it and place in the oven at 200 degrees for 20 minutes.
11. Just before serving, squeeze a little orange juice over the meat.

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

Dry dietary meat can be turned into a poem of taste by filling it with all sorts of juicy, aromatic and even exotic fillings. For example, a chicken breast stuffed with fruit or cottage cheese will delight the most discerning gourmets. The stuffed fillet is baked, fried and stewed, obtaining a new amazing taste each time.

A universal dish that can be prepared for a quick dinner, at a picnic on a grill pan, or served on a holiday table as the highlight of the program. The main advantages of the recipe: hearty filling and instant cooking on the hob or open fire.

The number of products is determined by the number of eaters:

• prepared chicken fillet pieces;
• any cheese, hard or creamy;
• mushrooms, fresh, salted or dried;
• marinade to taste (vinegar with mustard, soy sauce, wine, lemon juice, etc.);
• salt;
• egg;
• oil and breadcrumbs for frying.

To place the filling in a piece of fillet, make a small pocket in it with the tip of a sharp knife. Small pieces of breast can be cut almost in half and then secured with toothpicks or thread.

Product preparation:

• fillet – lightly beat, wrap in cling film;
• dried mushrooms - soak, from salted ones - drain the brine, finely chop;
• Chop the onion and hard cheese too.

Preparation will take no more than half an hour:

1. The chicken is marinated in the refrigerator for 15-20 minutes;
2. Mushrooms and onions are fried until tender;
3. The hot filling is mixed with the cheese so that it melts slightly and binds it;
4. After this, the mushrooms should cool slightly so that the meat inside does not become damp;
5. The workpiece is filled with filling and sealed at the edges.

To make fried meat juicy, it is important to follow three rules.

• First, the fillet is beaten. Without fanaticism, so that the juice does not come out. There should be no gaps in the meat; it is enough to get pieces 1 cm thick.
• After this, the workpiece is marinated under a lid or in a tightly tied bag.
• Salt and add seasonings before cooking.

Meat envelopes will not tear or crumble if you fry them in breading.

• Beat the egg, you can add a little milk to it.
• Stuffed fillet pieces are dipped first in this mixture and then in breadcrumbs.
• The chicken is placed in a hot frying pan and fried in vegetable oil for five minutes on each side. The crust will turn out even golden in color if the heat is medium.

Stuffed chicken breast baked in the oven

The cooking method completely changes the taste. You can bake chicken with the same filling as in the previous recipe and get a completely different dish.

The only substitution in the ingredients is to use garlic instead of onions:

• chicken breast;
• fresh mushrooms;
• several cloves of garlic;
• any cheese, mozzarella is best;
• greenery;
• a couple of tablespoons of lemon juice;
• salt and pepper.

Cooking time in the oven is slightly longer than in a frying pan. Readiness is determined by the color of the top crust.

1. Mushrooms are cut into slices and fried.
2. Cool the filling, squeeze the garlic into it and add finely chopped herbs.
3. Pockets are made from the beaten fillet.
4. They are salted, peppered, rubbed with seasonings and sprinkled with lemon juice.
5. The filling-filled pieces are secured along the edges with toothpicks.
6. To make the top crust beautiful, you can brush the top of the fillet with sour cream, butter or mayonnaise, and sprinkle with paprika or sesame seeds.
7. The dish is baked in the oven for 15-20 minutes at a temperature of 2000C.

Chicken breast stuffed with mushrooms can be served either cold or hot.

With spinach and cheese in a slow cooker

For those who have already appreciated the taste and benefits of spinach, a recipe for chicken breast stuffed with this type of green vegetable will come in handy. To preserve its properties as much as possible, a slow cooker is used for cooking.

You will need the simplest products:

• chicken fillet;
• spinach, fresh or frozen;
• processed cheese, for gourmets – ricotta cheese;
• several cloves of garlic;
• salt and pepper.

Not a drop of oil! It doubles the calorie content of the dish. In its own juice, the chicken will be soft and tender. If you pour a couple of spoons of wine over the fillet or sprinkle with lemon juice, the dish will be much juicier.

1. Stew spinach for 3-5 minutes. Frozen will give a lot of liquid, it needs to be drained.
2. Together with cheese and garlic, spinach is crushed in a blender to a thick porridge.
3. Chicken pockets are filled with this mixture. If the cuts are made correctly, the filling will not leak out during cooking.
4. Portioned pieces are salted and peppered.
5. Place the chicken pieces in a slow cooker and add a little water, no more than 50-100 ml.
6. The “Quenching” mode is set for 40 minutes.

The dish will be tastier if you stew the chicken with a vegetable side dish, for example, Brussels sprouts.

As an experiment, it is worth replacing the cheese in the filling with low-fat cottage cheese and a beaten egg. The delicate creamy taste of the dish will be decorated with piquant sourness.

If a couple of extra calories doesn't ruin your appetite, you can bake chicken breasts in a slow cooker until golden brown. To do this, portioned pieces stuffed with spinach are placed in a greased bowl. The “Baking” mode is set. The chicken is fried for 15 minutes on each side.

Chicken breasts stuffed with vegetables

This option with a juicy filling can be safely served at the holiday table, although the ingredients are the most common:

• chicken fillet;
• carrot;
• bell pepper;
• celery root;
• dill and parsley;
• garlic;
• sour cream;
• mustard;
• salt and pepper;
• paprika;
• oil for frying.

The filling is prepared in advance; it must cool well.

1. Vegetables are cut into tiny pieces, it is better to grate carrots on a coarse grater. A well-shredded filling makes it easier to fill fillet pockets.
2. Everything is fried in oil over high heat so that the vegetables do not cook. It's more likely to be deep-fried.
3. Greens and garlic are added to cold vegetables.
4. The fillet will have to be cut almost in half to give more space for the filling.
5. Beat the meat, add salt and pepper and unfold it like a book.
6. Place the filling on one “page”, cover the other and secure with toothpicks.
7. Bake in the oven for 15-20 minutes at 1900C.
8. Pour over the sauce made from sour cream, mustard and paprika and leave for another 10 minutes.

If you make a lot of sauce, add broth and cover with a lid, the stuffed breasts will stew. The result will be a completely different dish, no less juicy and appetizing.

Fillet stuffed with vegetables is served hot to highlight the flavor of the filling.

Chicken breasts can be stuffed with any products that match your taste. Here are some options for a variety of fillings.

Chicken fillet with cheese, herbs and garlic

It is better to grind this filling in a blender:

• cheese, preferably hard;
• dill and parsley;
• several cloves of garlic;
• paprika, basil or other seasonings to taste;
• salt and pepper.

The resulting creamy mass can be filled even with small pieces of fillet. Filled meat envelopes are fried in breadcrumbs or baked. Cooking time in the oven is short. 15-20 minutes is enough for the meat to cook, and for the cheese and herbs to not leak out.

Chicken breast stuffed with tomatoes and cheese

Vegetables can be used either fresh or canned. You need to completely drain the liquid from the salted ones; you no longer have to salt the meat.

For filling:

• tomatoes;
• Bulgarian pepper;
• parsley;
• hard cheese;
• parsley;
• a pinch of breadcrumbs for each portion;
• salt and pepper;
• oil for frying.

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

1. Wash and chop tomatoes, peppers and herbs.
2. Grate the cheese and add to the vegetables.
3. Add crackers to the filling. They will not allow vegetable juice to leak out during cooking.
4. Fill the battered and salted chicken pockets.
5. Seal the edges tightly so that juicy vegetables do not “run away” onto the baking sheet.
6. Bake at 1900C until the meat and filling are ready.

Can be served cold as an appetizer or hot with a side dish as a main course.

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

The five most commonly used ingredients in recipes are:

The ingredients are placed between its “pages”. The “pockets” are secured with skewers, after which the meat is fried or baked. Mushrooms, prunes, smoked meats, cheese, vegetables, fresh and canned fruits are used for minced meat. To add a piquant taste and aroma, various spices, garlic, onions, and herbs are added. To make the dish juicy and tender, it is better to use chilled meat, not frozen, and place it in the marinade for several hours before cooking. The dish is served hot or cold, cut into slices and topped with gravy, sour cream or mayonnaise.