Stuffed chicken breast fillet. Stuffed breasts: variety in simple products

Step 1: Prepare the breast.

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

Step 2: prepare the cheese.

Divide a piece of cheese into two large, plump pieces. In terms of size, one such block should fit very well into a pocket on a chicken breast.

Step 3: prepare the garlic.

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

Step 4: Stuff the chicken breast.

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

Step 5: prepare chicken breasts stuffed with cheese.

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

Meanwhile, preheat the oven to 180 degrees Celsius. Place the golden-brown-crusted chicken breasts into a heat-resistant dish and bake in the oven until fully cooked, that is, approximately 10 minutes. After which the delicious chicken stuffed with cheese is completely ready to be served.

Step 6: Serve the chicken breasts stuffed with cheese.

Serve the cheese-stuffed chicken breasts immediately while they are still hot. Top them off with tomato sauce or mayonnaise, or super sauce, which is a mixture of ketchup and mayonnaise. Either way, I think you know what you should do with these delicious chicken breasts.
Bon appetit!

If desired, you can add a thin slice of ham or bacon to the chicken breast along with the cheese.

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

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

Chicken dishes are beloved in almost every home. But sometimes the traditional fried legs get boring, and then you can cook completely new original chicken breast dishes. Many people do not buy this part of the chicken because they consider the breast meat to be a bit dry. But breasts stuffed with hearty filling are a juicy and flavorful dish that will diversify your usual diet and decorate the table.

Tender stuffed chicken breasts with mushrooms

Chicken meat goes well with cheese and fried mushrooms. This exquisite dish will take center stage on the holiday table.

To prepare chicken breast stuffed with mushrooms, you need:

Chicken fillet stuffed with cheese, herbs and garlic

Herbs and garlic are a great addition to chicken. The dish will turn out elegant and very fragrant.

Ingredients:

chicken breast - two pieces;
cheese - three hundred grams;
parsley, dill, green onions - fifteen grams each;
garlic - three cloves;
breadcrumbs - fifty grams;
salt, pepper, suneli hops, sesame.

Calorie content per hundred grams is 150 kilocalories.

Chicken breasts stuffed with cheese, herbs and garlic are prepared as follows:

We clean the chicken meat from skin and fat. In each fillet we make a cut lengthwise and deep with a knife, so as to form a pocket for the filling;
Let's prepare the filling. Grate the cheese, finely chop the herbs and garlic. The cheese will make the chicken juicy, and the herbs will prevent the cheese from leaking;
We put the filling in each pocket; you can fasten the entrance with a toothpick, thread or a special flagellum;
Mix crackers, sesame seeds and suneli hops, add a little salt and pepper. There is no need to add a lot of salt, since it is already contained in the seasoning. Suneli hops can be replaced with oregano, Provençal herbs or other favorite spices;
Roll chicken pieces in a mixture of breadcrumbs and seasonings;
The resulting chicken breasts can be fried in a frying pan until a beautiful crust appears, or baked in the oven at a temperature of two hundred degrees for fifteen to twenty minutes.

Recipe for chicken rolls with cheese and bacon

Cheese and bacon are a combination of products that came to us from Western cuisine.

Ingredients:

chicken breast - one kilogram;
feta cheese - two hundred grams;
butter - one hundred grams;
bacon - three slices;
green onions;
salt pepper.

Cooking time - 40 minutes.

Calorie content per hundred grams is 437 kilocalories.

Recipe for stuffed chicken breast with feta cheese and bacon: step by step:

Wash the chicken fillet, dry it, remove fat, skin, and tendons. Cut each fillet lengthwise to create a pocket. Season all cut pieces of breast with salt and pepper and leave for one hour;
Prepare the filling. Cut the bacon into strips and fry. Place the cheese in a separate container, add butter and finely chopped onion. We wait until the bacon has cooled and also add it to the filling;
Add the filling to each chicken fillet pocket and seal the cut with a toothpick. You can sew it up with a regular needle and thread;
You can cook this meat either in a frying pan, frying it on both sides for five minutes, or in the oven, baking it for twenty minutes at a temperature of two hundred degrees.

Chicken stuffed with cheese in the oven

Ingredients:

chicken breast - one kilogram;
hard cheese - two hundred grams;
egg - two pieces;
flour, crackers;
salt pepper.

Cooking time – 30 minutes.

Calorie content - 166 kilocalories.

Wash the fillet, dry it, and in the middle of each piece make a cut lengthwise in the form of a pocket;
Cut the cheese into thin slices;
Insert a slice of cheese into each pocket and secure the cut area with toothpicks;
Mix flour with salt. In a separate bowl, beat eggs with pepper. Place breadcrumbs on a plate;
Dredge each piece of meat in flour, then in the egg mixture, and then in breadcrumbs;
Now you need to fry the chicken breast stuffed with cheese for a couple of minutes on each side. Place on a baking sheet and bake in the oven for about fifteen minutes at a temperature of two hundred degrees.

Interesting options for fillings

There are many different food combinations you can use to stuff chicken breast.

cheese and pineapple. To prepare the filling, you need to finely chop the pineapple, stuff it into the breast, and sprinkle grated cheese on top;
prunes and cheese. Soak the prunes in warm water for twenty minutes, then finely chop and mix with grated cheese;
cheese and canned apricot. Place three apricot halves in a pocket on the breast, then add a mixture of sour cream, garlic and grated cheese;
cheese, tomatoes and peppers. Chop finely and mix tomatoes, bell peppers, herbs and grated cheese and a little breadcrumbs;
spinach, cottage cheese and greens. Pour hot water over the spinach and leave for a few minutes; when it dries, chop it finely. Mash the cottage cheese with a fork along with the egg and grated cheese, add chopped herbs and spinach;
cheese and olives. Mix grated cheese, chopped olives, herbs, lemon zest and a little rosemary;
dried fruits in wine. Pour chopped dried apricots and raisins with half a glass of red wine. Fry the onion, add dried fruits to it and bring to a boil. Add finely chopped nuts and wait until the filling has cooled;
rice with mushrooms. Boil the rice and fry the mushrooms. Mix the ingredients, add salt and a couple of tablespoons of mayonnaise;
vegetables. Fry diced zucchini, champignons, garlic and tomato in a frying pan.

To prepare delicious stuffed chicken breasts, it is best to use fresh or chilled meat. The dish will be more tender than from frozen breasts;
For the stuffing, you need to use hearty ingredients because the breast itself is drier than other chicken meat. The hearty filling will complement the breasts well;
Before stuffing, it is better to marinate the chicken meat for a couple of hours, then the dish will turn out more juicy;
Stuffed breasts go well with any side dish; they can also be served cold as an appetizer. Before serving, they need to be cut into slices;
The breast can be topped with various sauces based on mayonnaise or sour cream, with herbs and garlic;
A very tasty stuffed breast with any filling is obtained by stewing it in sour cream in the oven.

Bon appetit!

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:

For the marinade, mix soy sauce with oil, crushed garlic and spices.
We wash the breast, dry it and make cuts on its surface that look like “pockets”.
Fill the holes with marinade and leave for 1 hour, turning occasionally.
Boil the mushrooms in salted water for 15 minutes and grind through a meat grinder.
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.
Remove the meat from the marinade and put 2 tbsp into the pockets. l. delicious filling. We fasten the edges of the cut.
We wrap the pieces with strips of bacon and place them on a greased baking sheet.
Spray the top of the breast with the remaining marinade and place the baking sheet in the oven.
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:

On the prepared (washed and dried) fillet, make a slot-pocket with the tip of a sharp knife.
Lightly beat the meat, covering with cling film.
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.
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.
Grate the cheese and finely chop the onion.
Fry the mushrooms in hot oil with onions until tender, season with salt and pepper.
Combine the hot filling with the cheese so that it binds it slightly.
After this, wait until the filling cools down.
We transfer the mushrooms into the cut “pocket”.
Beat the egg with a fork, salt and pepper it.
Dip the workpiece into the egg, then into the breading.
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:

Cut clean champignons into thin slices.
Three carrots on a coarse grater.
Heat the oil in a frying pan and fry the mushrooms and carrots. Salt the preparation and season it with spices.
When the products are almost ready, pour thick sour cream into the pan.
Cut pockets into the fillet halves. To do this, carefully cut each piece in half, but not all the way, like a book.
Three salted cheese on a large-mesh grater.
Place the mushroom filling on one part of the meat preparation.
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.
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.
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:

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

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

Strain the pineapples and cut them into cubes.
Three cheeses on a grater with large cells.
Chop the garlic as finely as possible.
Combine pineapples with garlic and cheese. Add mayonnaise to the mixture until the filling becomes viscous.
We cut a pocket hole in the breast.
Pepper the pulp and add salt on all sides, including the pocket.
Lubricate the meat with mayonnaise outside and inside.
Fill the chicken pocket with the filling and cut off the cut with a toothpick.
In a bowl, lightly beat the egg with a fork and sprinkle with salt.
Separately pour out the breading.
Dip the stuffed breast into the egg and sprinkle with breadcrumbs.
Fry the meat in hot oil in a frying pan until deliciously browned.
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:

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

Stuffed chicken breasts are a fairly easy dish to prepare. Thanks to the filling, the chicken fillet becomes juicy and very tender.

Try these fun and easy stuffed chicken breast recipes.

Chicken breasts stuffed with cheese

Products:

4 chicken breasts,
120 g Roquefort cheese,
40 g butter,
4 slices of ham
80 ml. cognac,
1 egg,
2 tablespoons breadcrumbs,
Wheat flour,
frying fat,
salt and ground black pepper to taste.

Preparation:

Remove skin and bones from chicken breasts, pound lightly with a hammer, add salt and sprinkle with ground black pepper.
Soften Roquefort cheese in a water bath and mix with butter and cognac.
Open the chicken breasts so that the small fillets are visible, and place a piece of ham inside and on the non-butter and cheese mixture.
In a separate bowl, beat a raw egg.
Place wheat flour and breadcrumbs in separate piles on a cutting board.
Give the chicken breasts their original shape, roll in flour, dip in beaten egg, then roll in breadcrumbs and deep-fry at 160 °C for 10 minutes.

Bon appetit!

Chicken breasts stuffed with aromatic minced meat

Products:

3 chicken fillets,
2–3 raw pork sausages in natural casings,
200 g minced beef,
1–2 tsp. peeled pistachios,
zest of 1/2 lemon,
nutmeg on the tip of a knife,
a few fresh sprigs or 1/4 tsp. dried thyme and rosemary,
3 cloves of garlic,
100–150 ml. chicken broth,
125 ml. dry white wine,
olive oil for frying,
salt,
freshly ground black pepper - to taste.

Garnish:

green onions,
1 tomato
broccoli inflorescence,
leek,
zucchini.

Preparation:

Make a deep longitudinal cut in the chicken fillet to form a pocket.
Cut the pork sausages, without removing the casing, into small cubes. Mix sausages and minced meat. Crush the garlic, chop finely and add to the minced meat. Salt, pepper, add nutmeg, add pistachios and lemon zest.
Stuff the breasts with minced meat using a cooking bag. Tie the breast with twine or secure the cut with a toothpick.
Place parchment paper on the pan and breast on top. Drizzle with olive oil and fry on both sides for 2 minutes.
Pour in the broth, add rosemary and thyme. Add wine and simmer for another 10 minutes.
Transfer the breast to a baking dish, drizzle with olive oil and cook in the oven for 10 minutes at 190°C.
Roughly chop the vegetables. Simmer in broth with wine left over from the chicken until the wine evaporates.

Bon appetit!

Chicken breasts with apple and raisins

Products:

4 chicken breasts,
1 apple,
1 cup raisins,
2 tbsp. spoons of canned grated horseradish with mayonnaise,
200 g. sour cream,
200 g frozen vegetables (cauliflower, green beans, carrots and green peas),
vegetable oil,
soy sauce,
nutmeg to taste.

Preparation:

Cut the chicken breasts in half lengthwise and pound.
Brush one side with grated horseradish. Place an apple cut into thin slices on one half of the breast and sprinkle with raisins.
Close the breasts, place in a heated frying pan, greased with vegetable oil, and sprinkle with nutmeg.
As soon as the bottom half turns white, turn the breasts over to the other side and add the frozen vegetables.
When the vegetables are defrosted, season everything with nutmeg and stir. Close the lid and simmer for 5 minutes.
Add sour cream, sprinkle with soy sauce, simmer for 3 minutes. Turn the breasts over and simmer for 3 minutes.
Serve with vegetables and fruits.

Chicken breasts with pineapple and cheese

Products:

4 chicken breasts,
100 g hard cheese,
1 clove of garlic,
50 g mayonnaise,
1 cup breadcrumbs,
1 egg,
150 g canned pineapples,
salt, ground black pepper to taste.

Preparation:

Wash the chicken breast and cut through the pocket, not all the way through.

Salt and pepper outside and inside. Pass the garlic through a press and mix with mayonnaise.

Grease the inside of the breast with the garlic mayonnaise mixture.

Preparing the filling. Drain the pineapples and cut into cubes. Grate the cheese on a coarse grater. Mix pineapples with cheese and add 1 tablespoon of mayonnaise to make the mixture viscous.

Fill the breasts with the pineapple cheese mixture and prick the cut with skewers. Beat the egg, add salt. Place breadcrumbs on a separate plate.

Dip the breast in the egg, then roll in breadcrumbs.

Fry in a frying pan with heated vegetable oil on both sides until golden brown, then reduce the heat and continue frying until done.

Chicken breast with blue cheese

Products:

500 g chicken fillet,
100 g blue cheese,
6 g salt,
3 g ground white pepper,
3 sheets of pressed dried seaweed (nori),
150 g of fat mesh (omentum),
250 g pumpkin,
3 figs,
60 g honey,
120 ml. white wine,
6 g mixture of flour and butter,
60 g butter,
45 ml. vegetable oil.

Preparation:

Dry the chicken fillet with a towel, make an incision along the fillet to form a pocket, add salt and pepper, put the blue cheese in the pocket, wrap it, place a figuratively cut sheet of nori on top and tightly wrap the fillet with fat mesh to maintain its shape.
Heat vegetable oil in a frying pan, fry the chicken fillet until golden brown and finish in the oven.
Peel the pumpkin from the skin and seeds, cut into cubes, fry in butter for 5 minutes, add salt and pepper and add the figs cut into slices, leaving one slice for adding to the sauce.
Lightly fry in a pan for 2-3 minutes.
Take butter and flour in equal quantities and mix with a fork until smooth.
Finely chop the remaining fig slice, fry in butter, add wine and evaporate it by half, add honey, add salt and thicken with a mixture of butter and flour.
Place figs and pumpkin in a heap on a heated dish, pour the sauce over the chicken fillet.

Bon appetit!!!

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.

Sour cream is mixed with mustard and salted. You can sprinkle the sauce with granulated garlic.
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.
The meat is salted and then covered with the prepared aromatic mixture. You can rub it with any seasonings you choose.
If you have time, you should leave the breast to marinate for a couple of hours.
The meat is laid out on foil.
The onion is cut into thin rings and placed on the breast. Slices of tomatoes are placed on top.
The foil is wrapped and the bird goes into a well-heated oven for 45-55 minutes.
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.

The meat is removed from the bones and cut into oblong pieces.
Mayonnaise is mixed with garlic, salt, mustard and any seasonings passed through a press.
The meat slices are generously coated with the resulting sauce and left for about an hour.
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.

A sauce is made from yogurt, curry and salt. You can also season it with ground black pepper.
The resulting mixture is brushed onto the fillets and left to marinate in the cold for 60-70 minutes.
It is best to cook the treat on a grill or a regular oven rack.
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.

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

The meat is thoroughly washed, dried and cut into small pieces. Each of them needs to be salted.
A marinade is prepared from soy sauce and a mixture of peppers, which is poured over the meat for 40-50 minutes.
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.
The meat is fried until golden, after which a small amount of marinade and sesame seeds are added to the pan.
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.

The fillet is thoroughly washed and dried with paper napkins. Next, the meat is rubbed with salt, herbs and any seasonings of your choice.
The chicken is poured with kefir and left to stand for 20-25 minutes. If possible, you should let the meat marinate overnight.
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.

Mushrooms are chopped and fried along with finely chopped garlic in any fat until tender.
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.
The breast is washed, dried with napkins and cut horizontally to create a “pocket”.
The filling is placed inside the meat, compacted, and then the pocket is closed.
You can additionally spread the chicken on top with salt and place it in the cold.
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.
The chilled fillet with filling is wrapped in strips of dough and brushed with egg yolk.
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.

The breast is freed from the skin, rubbed with salt and seasonings.
Lemon juice is squeezed onto the meat on top, and squeezed citrus slices are also laid out.
The inside of the baking sleeve is coated with butter.
Inside the bag is placed the breast, thinly sliced potatoes and rosemary sprigs.
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.

The fillet is cut into thin pieces, beaten, salted, and brushed with seasonings.
An onion is crumbled on top of the meat, then slices of tomatoes and strips of sweet pepper are laid out.
Vegetables are also sprinkled with salt and any aromatic herbs to taste.
Chicken breast with vegetables is baked in an open pan in the oven.
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.