A breast stuffed with vegetable filling and hard cheese has a rather impressive and appetizing appearance, so you can serve this dish even on a festive table. When the chicken is still hot, the meat is incredibly juicy, so it's best to serve it right away, whole or cut into pieces. For the filling, you can use any hard cheese, for example, with spices, nuts, or the most ordinary, fresh or salty. It is desirable that the cheese melts well.

Ingredients

• 1 chicken fillet (300 g)
• 30 g hard cheese
• 1 tomato
• 1/2 sweet pepper
• 0.5 tsp. salt
• spices as desired
• greens for serving

Preparation

1. Wash and dry large chicken fillets, cut off all excess - pieces of fat, film. Small fillets can be cut off and used for other purposes.

2. Make a deep cut on the side of the fillet, without cutting all the way through. You need to make sure that the fillet opens up like a book.

3. Prepare the filling. Grate any type of hard cheese on a coarse grater, wash the tomato and pepper, cut everything into small cubes.

4. Mix cheese and vegetables directly on the board, chop additionally with a knife to make the filling more homogeneous.

5. Since the fillet will be baked in foil, before stuffing it, you can immediately put it on the foil. Salt it and sprinkle with spices.

6. Place the filling of vegetables and cheese on one half of the fillet and lightly compact it.

7. Cover the filling with the other half of the chicken fillet, press again, trim the filling so that it stays inside the chicken fillet.

2017-12-12

Hello my dear readers! Chicken breasts are prepared using different methods. Simply grill them until golden brown in olive oil and butter. 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

1. 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.
2. Then carefully work your way deeper into the fillet (about ¾ of the way through) using a knife and then your fingers.
3. Pat the pieces thoroughly on all sides with paper towels. Now you can make a stuffed breast, filling the hole with your favorite 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, 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. Preparing 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

Everyone loves chicken! It is always available, inexpensive and useful.
We offer you a delicious recipe for cooking chicken breast (fillet), and if you haven’t tried this chicken yet, then it’s time to do so. Moreover, preparing this dish is not difficult, and the result will exceed all your expectations!
So let's get down to business. To prepare 4 servings of chicken breast stuffed with tomatoes and cheese, you will need an oven, a baking sheet or baking dish and

the following products:

— Chicken breasts – 4 pcs.
- Salt and pepper - to taste
— Olive oil – 2-3 tbsp. l.

For filling:

— Ripe tomatoes – 3 pcs.
— Onion – 1 pc.
— Zucchini or zucchini – 1 pc.
— Garlic – 1 clove
— Grated hard cheese – 0.5 cups or to taste
— White wine – 30-50 ml
- Basil or parsley - a few leaves

Cooking method

Rinse the chicken fillets, pat dry and cut them in thickness to create “pockets” for the filling.
Salt and pepper them and set aside for now.

Prepare the filling:
In a well-heated frying pan with a small amount of olive oil, lightly fry the finely chopped onion and garlic pressed through a press.
When the onion becomes translucent, add the peeled and diced tomato and zucchini. Simmer everything over low heat for 20 minutes.
Then add wine, herbs and simmer for another 7 minutes.
After this, turn off the heat and add grated cheese to the sauce. Stir the filling with a spoon until the cheese melts and is evenly distributed throughout the sauce.

Take each piece of chicken and fill it with filling. To prevent the sauce from leaking out during baking, turn the edges of the meat slightly inward and pin with wooden toothpicks (or wrap with culinary thread).

Place the stuffed chicken breasts on a greased baking sheet or in a baking dish and place in the oven, preheated to t˚ = 180˚ C, for 20 minutes.

Serve the finished chicken breast, cut into slices, with a salad or your favorite side dish.

Bon appetit!