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Stuffed chicken breasts with cheese. How to stuff chicken breast: different cooking options.

Stuffed chicken breasts with cheese. How to stuff chicken breast: different cooking options.

Stuffed chicken breast baked in the oven - you will lick your fingers! Fillings - with cottage cheese, mushrooms and cheese, with vegetables. These are basic recipes, and you can get creative with fillings and add something of your own that you and your family like best.

Chicken breast stuffed with vegetables and greens - step by step recipe with photo

Chicken breast stuffed with cottage cheese and herbs

Such a fresh spring taste of this dish will surely please your guests and your guests. In addition, this recipe is low in calories - it is low in fat and high in healthy protein.

What you need:

How to cook:

Cooking the filling. Finely chop the greens and mix with cottage cheese. Add milk, turmeric and finely chopped garlic. Season with salt and pepper.
Make a deep cut in the chicken breast. To make a hole. So we cut each breast. Put the fillings there, not too tightly, but without voids.
Coat each stuffed breast with mayonnaise. Dip in flour or crackers
Place in a greased baking dish. And put in an oven preheated to 180 degrees for 30 minutes.
During baking, pour over the resulting juice several times.

Breasts with cottage cheese and herbs are ready. Call everyone to the table!

Chicken breast stuffed with mushrooms and cheese

These breasts with cheese and mushrooms are perfect as a hot dish for any festive table... They are beautiful and fragrant.

What you need:

Juicy stuffed chicken.

800 g chicken fillet (3 halves breast)
300 g champignons
150 g onions
50 g cheese
300-400 ml of cream (any)
spices (optional)
pepper
vegetable oil + 1 tbsp. l. creamy (for frying)

Delicate 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, nothing needs to be chopped, beaten, rolled and breaded in flour. This means you don't even need a kitchen hammer to cook this dish. Chicken breast according to this recipe is incredibly juicy, because it is stewed in cream. Optionally, you can add your favorite spices - for example, a little thyme, basil, rosemary, or others to your liking.

Preparation:

Peel the onion, chop finely.
Heat vegetable oil in a frying pan and butter... Put onion, fry until light golden brown.

Cut the mushrooms into thin slices, add to the pan.

Stir, fry until all the escaping liquid has completely evaporated and the mushrooms are slightly browned. Season with salt and pepper.

Remove the mushrooms from the pan, add the cheese grated on a coarse grater to half of the mushrooms, mix (this will be the filling).

Stuffing the breast.
From each breast, cut off the tenderloin, which is on the bottom side.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting it all the way.

The most delicate chicken breast stuffed with cheese is an excellent dish for the whole family, which will diversify your menu. Cooking this dish is easy and short-lived, you only need a drop of skill. And experience, as you know, comes only with practice. So let's cook chicken breast with cheese - the rolls are juicy and tender.

Let's take the products on the list.

Separate the fillet from the breast, we do not need the tenderloin. Salt the large fillet, add spices to your liking (I have 4 peppers and coriander) and beat off with a hammer.

Let's prepare the filling. To do this, grate the cheese, finely chop the dill, mix. Add a raw egg and mix. It's that simple!

Now the most difficult stage lies ahead - to wrap the filling in fillets. At this point, turn on the oven at 180 ° C.

I think you will be able to wrap the rolls as easily as mine))) I recommend rolling them on baking paper.

While you are rolling the rolls, melt the butter. Dip the breast and cheese on all sides in the butter and then bread well in breadcrumbs.

Let's send the rolls to the heated oven on the same paper. We will cook the chicken with cheese for 15-20 minutes (look at your oven). So the chicken breast stuffed with cheese is ready. Let it cool for a few minutes and cut into small plastics. I assure you - you and your loved ones will love the juiciness of the breast and the tenderness of the cheese filling.

Bon Appetit!

There are two ways to stuff breasts.

First way: the breasts are washed, a longitudinal incision is made so that a pocket is obtained, where the filling is placed. Then the incision is stabbed with a toothpick, or wrapped with threads. Then the breasts are fried in a pan or baked in the oven.

Second way: the breasts are washed, dried with a napkin, not cut lengthwise to the end, and opened in the form of a book, then the meat is slightly beaten, the filling is laid out and wrapped. Wrap with thread and prepare in the same way as in the first case.

As a filling use canned or fresh fruits, cheese, feta cheese, dried fruits, nuts, etc. It all depends on your preferences and imagination. In any case, stuffed breasts are tasty and juicy.

Breasts are servedby cutting into slices and placing on a dish. You can make a sauce and pour it over the finished meat. The dish is suitable both for a holiday and as an addition to a side dish for dinner.

Recipe 1. Stuffed breasts with bacon and feta cheese

Ingredients

chicken breast;

150 g feta cheese;

125 g butter;

a bunch of green onions;

fine table salt;

three large slices of bacon;

allspice and black pepper.

Cooking method

1. Rinse the chicken breast, dry it with a napkin and make a longitudinal cut so that it looks like a pocket. Salt and pepper the meat and leave for an hour.

2. Cut the bacon into thin slices and fry it in a pan. Put feta cheese and butter in a separate plate. We knead everything thoroughly with a fork. Rinse green onions and chop finely. We put it on a plate with feta cheese. Put the fried bacon here.

3. Clean the brisket of excess salt. Place the fragrant filling in the pocket, pin the incision with a toothpick and put it on the oiled deco. We bake in the oven for forty minutes. Cut the prepared stuffed breast into portioned pieces and serve with a side dish.

Recipe 2. Stuffed Breasts with Omelettes

Ingredients

chicken breasts - 2 pcs.;

five eggs;

cheese - 150 g;

half a carrot;

canned green pea - half a bank;

pepper, curry and salt;

a bunch of dill and parsley;

sour cream or mayonnaise.

Cooking method

1 Peel the carrots, rinse and grate finely. Chop the cheese in the same way as the carrots. Rinse the greens, dry slightly and chop finely with a knife. Break four eggs into a bowl, add grated carrots, a hundred grams of cheese and beat everything with a whisk until smooth. Fry four thin omelets in a small pan.

2. Rinse chicken breasts, remove skin and fat. Cut the breast in half lengthwise. Separate the tenderloin fillets. Cut most of it so that the meat can be expanded into a book. Season each piece with salt and season with pepper and curry.

3. Cut small fillets into small pieces, put in a deep plate, break an egg, add green peas and salt. Mix everything well.

4. Unfold the prepared breasts, cover with plastic foil and beat lightly. On each brisket, place an omelet and two tablespoons of meat and peas. Roll the breast into a roll and rewind with thread. Place the stuffed breasts in a baking dish, brush with mayonnaise or sour cream on top. Bake at 180 degrees for half an hour. Sprinkle the cheese over the breasts shortly before cooking.

Recipe 3. Stuffed Breasts with Cheese

Ingredients

three chicken breasts;

parmesan cheese - 50 g;

50 g mayonnaise;

three cloves of garlic;

a bunch of dill;

20 ml of vegetable oil;

a pinch of pepper and salt.

Cooking method

1. Rinse breasts under running water and pat dry. Separate the tenderloin from the main piece. Put the breasts on a board, cover the meat with foil and beat lightly with a hammer.

2. Finely grate the Parmesan and place in a deep plate. Rinse the greens, shake them off and chop finely. Peel the garlic and chop it with a garlic press. Put the herbs and garlic with the cheese. Stir the filling until smooth.

3. Place a tablespoon of the filling on each piece of brisket and wrap. Secure the meat with skewers or toothpicks. Line a baking dish with foil. Put the stuffed breasts in it, salt and pepper. Grease each piece with vegetable oil. Send in an oven preheated to 180 degrees for forty minutes. Serve the cooked breasts with garnish.

Recipe 4. Stuffed breasts with mushrooms and cheese

Ingredients

chicken breasts - three pcs.;

half a kilo of champignon mushrooms;

250 g of cheese;

50 g sour cream and mayonnaise;

pepper, table salt and provencal herbs.

Cooking method

1. Rinse the breast, dry it and beat it a little with a hammer. We make cuts with a sharp knife so that the brisket can be opened in the form of a book. Mix sour cream with mayonnaise, add prepared breast to this mixture, mix, and send it to the refrigerator for forty minutes to marinate.

2. Boil the champignons, put them in a colander and leave to glass all the liquid. Rub the cheese with coarse shavings. Cool the mushrooms and mix with the cheese. Add a tablespoon of mayonnaise to this and mix.

3. Remove the chicken breasts from the marinade. We spread it on a board, unfold it and stuff it with a cheese and mushroom filling. Roll up, fix the edges with a skewer or toothpicks.

4. Place the breasts on a baking sheet, sprinkle with Provencal herbs on top and sprinkle with a little mushroom broth. We put in the oven preheated to 180 degrees for half an hour. Pour the released juice several times.

Recipe 5. Stuffed breast with cheese and pineapple

Ingredients

canned pineapples - jar;

cheese - 100 g;

chicken breast;

chili pepper and salt.

Cooking method

1. Rinse the breast under the tap. Season with salt, make deep pockets on both sides with a knife. Sprinkle chili pepper over the breast.

2. Cut pineapples into small pieces. Grind the cheese into coarse shavings.

3. Place the sliced \u200b\u200bpineapples in the pockets. Sprinkle cheese on the pineapple pockets. The rest of the cheese is used a little later.

4. Cover the bottom of the dish with foil and put the chicken breast on it. Put in an oven preheated to two hundred degrees for forty-five minutes. In 10 minutes. until ready to sprinkle the meat with the remaining cheese and bake until golden brown.

Recipe 6. Stuffed Breasts with Arugula and Feta Cheese

Ingredients

four chicken breasts;

a small jar of sun-dried tomatoes;

arugula packaging;

200 g feta cheese;

vegetable oil;

pepper and salt to taste.

Cooking method

1. Chop arugula with a knife, cut sun-dried tomatoes into small pieces. Place everything in a deep plate. Crumble the feta here and squeeze the juice of one lemon. Mix the filling well.

2. Rinse the breast, wet it with a napkin, make an incision in each to make a pocket. Season the breasts with salt and pepper. Fill them with filling and use a skewer or toothpick to pin the edges of the cut.

3. Put the stuffed breasts in a frying pan with heated oil and fry for about ten minutes. In the meantime, cut a circle out of baking paper around the diameter of the pan. Turn the meat over, cover with paper and continue to fry for the same amount. Remove the paper, turn it over again and cover it again. Fry until tender. Before serving, cut into portions.

Recipe 7. Stuffed Breasts with Cheese and Prunes

Ingredients

prunes - 150 g;

chicken breast - three pieces;

cheese - 100 g;

50 g mayonnaise;

soy sauce - 100 ml;

spices for chicken, salt and pepper;

vegetable oil.

Cooking method

1. Rinse breasts, pat dry and beat lightly. Transfer the meat to a container where it will marinate. Season with salt, spices and pepper. Pour in the soy sauce, mix everything with your hands and marinate for at least an hour.

2. Rinse the prunes, fill it with warm water and soak for 20 minutes. Grate the cheese with coarse shavings. Drain the prunes, dry slightly and chop into strips. Combine cheese and prunes in a deep bowl.

3. Place a spoonful of the filling on the broken breast and fold it in half. Fasten the edges with a skewer or wrap with thread. Place the stuffed breasts in a greased dish. Add mayonnaise to the remaining filling and stir. Place it over the breasts. Place the dish in a preheated oven for forty minutes.

Recipe 8. Stuffed Breasts with Canned Apricots

Ingredients

canned apricots - 240 g;

chicken breasts - four pieces;

cheese - 150 g;

garlic - two cloves;

sour cream - 60 g;

spices and salt.

Cooking method

1. Wash the breasts under the tap and pat dry. Make a pocket cut in each and insert three apricot halves into each.

2. Salt the brisket. Peel the garlic and squeeze through a garlic press. Grind the cheese into small chips, add sour cream and garlic to it. We knead everything well. Fill apricot pockets with a spoon. Fix the edges with skewers.

3. Place the stuffed breasts on the oiled deco and place in the preheated oven for forty minutes. Bake at 180 degrees. Slice the breast in portions and serve with a side dish of rice or vegetables.

Recipe 9. Stuffed breasts with porcini mushrooms "Surprise"

Ingredients

a kilogram of large chicken fillet;

onion and carrot;

350 g of porcini mushrooms;

300 g of cheese;

150 ml cream;

50 ml of vegetable oil;

Cooking method

1. Rinse the breasts under the tap and dip with a napkin. Cut each one to form a "pocket".

2. Peel the carrots and onions, rinse and cut into random pieces. Pour the vegetable mixture into a preheated pan with oil and fry until the mushrooms acquire a light golden hue. Cool the filling.

3. Place a mixture of mushrooms and vegetables inside each cut. You can not regret the filling. Place the breasts, cut side up, on a baking sheet and cover each pocket with a thin slice of cheese.

4. Pour the stuffed breasts with cream and place in the preheated oven for forty minutes.

Recipe 10. Stuffed breasts with dried apricots and prunes

Ingredients

100 g of prunes and dried apricots;

chicken breasts - four pieces;

sour cream and mayonnaise - 50 g each;

a bunch of green onions;

seasonings for chicken and salt.

Cooking method

1. Rinse the breasts under the tap and dip them with a towel. We make incisions in the form of a "pocket". Salt the meat, season with spices and pepper and leave for an hour to soak.

2. Rub the cheese with small shavings and put in a deep bowl. We wash the prunes and dried apricots, fill with warm water and leave for half an hour. Rinse green onions, shake off excess moisture and finely chop. Put it in a bowl of cheese. We drain the water from the dried fruits, cut them into thin strips and send them after the onions. Add sour cream and mayonnaise and mix everything well.

3. Stuff the breasts with a mixture of cheese and dried fruits. We fasten the edges with a wooden skewer and put them in a baking dish covered with foil. We send it to a preheated oven for 45 minutes.

Before stuffing the breast, it is better to marinate for several hours, in which case the meat will turn out to be juicy and tender.
You can use any products as a filling, as long as it is satisfying.
It is better to stuff chilled or fresh breasts, such meat will not dry out, and the finished dish will be much tastier than that prepared from a frozen product.
Stuffed breasts can be served as a stand-alone dish, or as an addition to any side dish. If serving as a cold snack, the breasts should be cut into thin slices, put on a platter and garnished with chopped herbs.
The dish goes well with sauces based on sour cream or mayonnaise, with the addition of herbs and garlic, this sauce can be poured over the finished breast, or served separately.

Stuffed Breasts - Basic Cooking Principles

There are two ways to stuff breasts.

The first method: the breasts are washed, a longitudinal incision is made so that a pocket is obtained, where the filling is placed. Then the incision is stabbed with a toothpick, or wrapped with threads. Then the breasts are fried in a pan or baked in the oven.

The second way: the breasts are washed, dried with a napkin, not cut along the length, and opened in the form of a book, then the meat is slightly beaten, the filling is laid out and wrapped. Wrap with thread and cook in the same way as in the first case.

Canned or fresh fruits, cheese, feta cheese, dried fruits, nuts, etc. are used as a filling. It all depends on your preferences and imagination. In any case, stuffed breasts are tasty and juicy.

The breasts are served by cutting into slices and placing on a dish. You can make a sauce and pour over the cooked meat. The dish is suitable both for a holiday and as an addition to a side dish for dinner.

Recipe 1. Stuffed breasts with bacon and feta cheese

Ingredients

Chicken breast;

150 g feta cheese;

125 g butter;

A bunch of green onions;

Fine table salt;

Three large slices of bacon;

Allspice and black pepper.

Cooking method

1. Rinse the chicken breast, dry it with a napkin and make a longitudinal cut so that it looks like a pocket. Salt and pepper the meat and leave for an hour.

Recipe 2. Stuffed Breasts with Omelettes

Ingredients

Chicken breasts - 2 pcs.;

Five eggs;

Cheese - 150 g;

Half carrots;

Canned green peas - half a can;

Pepper, curry and salt;

A bunch of dill and parsley;

Sour cream or mayonnaise.

Cooking method

3. Cut small fillets into small pieces, put in a deep plate, break an egg, add green peas and salt. Mix everything well.

Recipe 3. Stuffed Breasts with Cheese

Ingredients

Three chicken breasts;

Parmesan cheese - 50 g;

50 g mayonnaise;

Three cloves of garlic;

A bunch of dill;

20 ml of vegetable oil;

A pinch of pepper and salt.

Cooking method

1. Rinse breasts under running water and pat dry. Separate the tenderloin from the main piece. Put the breasts on a board, cover the meat with foil and beat lightly with a hammer.

Recipe 4. Stuffed breasts with mushrooms and cheese

Ingredients

Chicken breasts - three pieces;

Half a kilo of champignon mushrooms;

250 g of cheese;

50 g of sour cream and mayonnaise;

Pepper, table salt and provencal herbs.

Cooking method

3. Remove the chicken breasts from the marinade. We spread it on a board, unfold it and stuff it with a cheese and mushroom filling. Roll up, fix the edges with a skewer or toothpicks.

Recipe 5. Stuffed breast with cheese and pineapple

Ingredients

Canned pineapples - jar;

Cheese - 100 g;

Chicken breast;

Ground chili pepper and salt.

Cooking method

1. Rinse the breast under the tap. Season with salt, make deep pockets on both sides with a knife. Sprinkle chili pepper over the breast.

2. Cut pineapples into small pieces. Grind the cheese into coarse shavings.

3. Place the sliced \u200b\u200bpineapples in the pockets. Sprinkle cheese on the pineapple pockets. The rest of the cheese is used a little later.

Recipe 6. Stuffed Breasts with Arugula and Feta Cheese

Ingredients

Four chicken breasts;

A small jar of sun-dried tomatoes;

Arugula packaging;

200 g feta cheese;

Vegetable oil;

Pepper and salt to taste.

Cooking method

1. Chop arugula with a knife, cut sun-dried tomatoes into small pieces. Place everything in a deep plate. Crumble the feta here and squeeze the juice of one lemon. Mix the filling well.

Recipe 7. Stuffed Breasts with Cheese and Prunes

Ingredients

Prunes - 150 g;

Chicken breast - three pieces;

Cheese - 100 g;

50 g mayonnaise;

Soy sauce - 100 ml;

Spices for chicken, salt and pepper;

Vegetable oil.

Cooking method

Recipe 8. Stuffed Breasts with Canned Apricots

Ingredients

Canned apricots - 240 g;

Chicken breasts - four pieces;

Cheese - 150 g;

Garlic - two cloves;

Sour cream - 60 g;

Spices and salt.

Cooking method

1. Wash the breasts under the tap and pat dry. Make a pocket cut in each and insert three apricot halves into each.

3. Place the stuffed breasts on the oiled deco and place in the preheated oven for forty minutes. Bake at 180 degrees. Slice the breast in portions and serve with a side dish of rice or vegetables.

Recipe 9. Stuffed breasts with porcini mushrooms "Surprise"

Ingredients

A kilogram of large chicken fillet;

Onion and carrot;

350 g of porcini mushrooms;

300 g of cheese;

150 ml cream;

50 ml of vegetable oil;

Cooking method

1. Rinse the breasts under the tap and dip with a napkin. Cut each one to form a "pocket".

2. Peel the carrots and onions, rinse and cut into random pieces. Pour the vegetable mixture into a preheated pan with oil and fry until the mushrooms acquire a light golden hue. Cool the filling.

3. Place a mixture of mushrooms and vegetables inside each cut. You can not regret the filling. Place the breasts, cut side up, on a baking sheet and cover each pocket with a thin slice of cheese.

4. Pour the stuffed breasts with cream and place in the preheated oven for forty minutes.

Recipe 10. Stuffed breasts with dried apricots and prunes

Ingredients

100 g of prunes and dried apricots;

Chicken breasts - four pieces;

Sour cream and mayonnaise - 50 g each;

A bunch of green onions;

Seasonings for chicken and salt.

Cooking method

1. Rinse the breasts under the tap and dip them with a towel. We make incisions in the form of a "pocket". Salt the meat, season with spices and pepper and leave for an hour to soak.

Stuffed Breasts - Chef's Tips & Tricks

Before stuffing the breast, it is better to marinate for several hours, in which case the meat will turn out to be juicy and tender.
You can use any products as a filling, as long as it is satisfying.
It is better to stuff chilled or fresh breasts, such meat will not dry out, and the finished dish will be much tastier than that prepared from a frozen product.
Stuffed breasts can be served as a stand-alone dish, or as an addition to any side dish. If serving as a cold snack, the breasts should be cut into thin slices, put on a platter and garnished with chopped herbs.
The dish goes well with sauces based on sour cream or mayonnaise, with the addition of herbs and garlic, this sauce can be poured over the finished breast, or served separately.