Dietary chicken meat - breast - is very fond of those who follow the figure. At the same time, constantly boiling it or just frying it bothers you very quickly. To diversify the chicken menu, we will cook chicken breast stuffed with mushrooms. And to preserve the meat juice, wrap everything in foil.

Mushroom stuffed chicken breast recipe

Dish: Main course

Preparation time: 30 minutes

Cooking time: 40 minutes

Total time: 1 hour 10 minutes

Ingredients

• 1 PC. chicken breast
• 500 g oyster mushrooms
• 100 g onion

Step by step recipe with photo

How to cook chicken breast stuffed with mushrooms in the oven

First, let's prepare the stuffing for the chicken breast. Cut off the lower part of the stem from the oyster mushroom. RinseFm. We cut. The pieces should not be very large.

Pour the chopped mushrooms into the pan.

Chop raw onions.

Pour it into the pan with the mushrooms. Salt. We put on medium fire. Now let's take care of the chest itself.

Cut the chicken breast in half if it's whole. Cut off a small piece from the side. Often times, it barely lasts.

We make an incision no more than half a centimeter deep. We place it along the meat piece. Do not cut to the end about a centimeter.

We open the resulting section. We form a pocket. To do this, we also make several cuts inside the meat.

Manipulations with meat will take about ten minutes. During this time, the mushrooms and onions will be fried enough so that they can be removed from the heat.

We shift the oyster mushrooms fried with onions into a pocket on the chicken. We tamp the stuffing tightly.

We cover the top of the hole with the piece of chicken that we cut off at the very beginning. We press firmly. You can even tie a chicken breast with a thread.

Transfer the stuffed chicken to a sheet of foil. Salt. You can sprinkle with your favorite spices. Wrap the breast in foil. Bake in the oven for 40 minutes at 210°C.

Chicken breast stuffed with mushrooms is ready.

Chicken breasts have many advantages, but there is also a disadvantage. The breast meat is dry. To improve the taste, good hostesses learned how to stuff the fillets with various fillings, and then bake them in the oven or stew in the filling in a pan.

Stuffed chicken breasts are prepared not only for the festive table. If time permits, prepare a delicious dish for lunch or dinner.

For the information of cooks, I would like to say a few words about the beneficial qualities of lean meat. Perhaps the main advantage is the high protein content. The breast is the basis of the diet for people who decide to lose weight.

The breast is the most valuable part of the chicken, it is rich in vitamins and minerals. It remains to cook it deliciously and beautifully serve it to the table. A line of step by step recipes to help you. And to cook royally delicious food, take a good mood and creativity with you to the kitchen. You can't do without them.

Breast stuffed with mushrooms and cheese in the oven

The original serving of food is already half the battle. A dish prepared according to this recipe does not require additional decoration. The breast in the dough will turn out juicy, satisfying, divinely tasty.

The sauce gives the finished product a special piquancy. The view is amazing, the taste is amazing. Prepare for joy!

Ingredients:

• chicken breast - 1 pc.;
• champignons - 130 g;
• garlic - 1 clove;
• cheese - 25 g;
• parsley - 4 sprigs;
• puff pastry - 120 g;
• yolk - 1 pc. (for coating the dough);
• cream - 100 ml;
• regular pasty mustard - 1 tsp;
• French mustard - 1 tsp;
• a mixture of dried herbs - 1 tsp.

Mushrooms chop into cubes.

Chop the parsley and crush the garlic under pressure.

Grate the cheese on a coarse grater.

Fry the mushrooms in oil over low heat until half cooked.

Add ground pepper, chopped garlic and salt to the mushrooms. Continue frying for a couple of minutes. Throw in the chopped parsley at the end of the roast. Stir.

Cool the mushrooms, add grated cheese to them.

Slice the chicken breast on one side.

Tamp the mushroom mass in a pocket. Cover with the top layer of meat.

Roll out the dough thick and cut into strips so that it is enough to wrap the breast.

Wrap the stuffed fillet in the dough. Send in the cold for a quarter of an hour.

Turn on the oven beforehand. Lay the prepared rolls on a baking sheet. Make arbitrary incisions for beauty.

Lubricate the dough with beaten yolk, place the dish in a preheated oven. Bake 40 minutes.

Prepare the sauce. Send mustard seeds, a teaspoon of ordinary mustard, a few pinches of herbal seasoning to the cream. Mix thoroughly. Let the mixture boil slowly.

Simmer the sauce over low heat until the mass has evaporated by 2 times. Add grated cheese and simmer for a few more seconds, let the cheese product disperse. Salt if necessary.

Chicken breast stuffed with mushrooms, served with sauce.

"Caprese" with cheese and tomatoes - a recipe in a pan

From a minimum of ingredients, a juicy and tasty accordion dish is obtained. A ripe tomato will add a unique sourness and tomato flavor to the finished dish.

Let's prepare the products:

• breast - 2 pcs.:
• cheese - 70 g;
• soy sauce - 50 g;
• chicken seasoning, salt and pepper.

We make vertical cuts on the chicken fillet.

Put the meatballs in a bowl. Add soy sauce, ground black pepper, chicken seasoning. Let the meat marinate for 30 minutes.

While the fillet is marinating, prepare the cheese and tomatoes. We cut the cheese into thin plates, and the tomatoes into semicircles.

Lubricate the form, proceed to the collection of the accordion.

Put a piece of cheese and a piece of tomato in each incision.

We bake the fillet for 20 minutes at a temperature of 200 degrees.

A beautiful dish is ready. We spread the accordions on plates for the second course, serve hot. Bon Appetit.

Cottage cheese and greens filling

I would like to include in my selection of original recipes a dish that can be safely called the right one. If you are watching your weight, write down a recipe for a lean dish with cottage cheese and herbs in a culinary notebook.

Is it possible to cook a delicious, satisfying second meal in just 6 steps, and even from budget products? Yes! And that one piece was enough for 2 meals? Yes! Read the recipe.

Ingredients:

• fillet - 3 pcs.
• fat-free cottage cheese - 250 g;
• parsley - a few branches;
• garlic - 2-3 cloves;
• cheese - 25 g;
• salt, pepper - to taste.

1. We spread the cottage cheese in a separate bowl, we send chopped garlic cloves there, salt to taste.
2. Cut greens with a knife or grind in a blender. The smaller the better. Add to cottage cheese, salt the mixture, mix.
3. Using a knife, make an incision to make a recess. Put the meat in a bowl, sprinkle with pepper.
4. For decoration, you need a piece of cheese, rub it on a medium grater.
5. We divide the curd-garlic mass into 3 parts. We start the breasts with the prepared mass.
6. We spread the semi-finished product on a baking sheet. Sprinkle with cheese. Bake for 30 minutes at 180 degrees.

Chicken thighs with cheese and garlic

The recipe for delicious chicken breast pockets with cheese and garlic filling will appeal to any housewife. A culinary masterpiece does not require the purchase of expensive products. Enough of what is in every home.

Prepare food for 2 servings:

• breast - 2 pcs.;
• hard cheese - 50 g;
• flour - 2 tbsp. spoons;
• sour cream - 25 g;
• egg - 1 pc.;
• garlic - 3 cloves;
• salt and favorite spices - to taste.

Cut the fillet into two parts horizontally. We beat each half with a culinary hammer, sprinkling the chicken with spices.

Arrange prepared pieces on a plate.

Chop the garlic with a knife. Sprinkle the minced meat.

Cut 4 slices of cheese of suitable width and length. We focus on the size of the meat slices. Fold the cheese pieces in half. We spread the cheese on one edge of the breast, cover the filling with the second edge.

Step 1: Prepare the chicken breasts.

First, rinse the chicken breasts under cool running water, if necessary, remove the skin and transfer to a cutting board. With a sharp knife we ​​cut off the fat, and also, if any, cartilage and tendons. Then we cut the chicken breasts along the fibers into 2-3 parts. After that, put them in a plate or other container.
Next, we transfer any one part to the cutting board, cover with plastic wrap and use a kitchen hammer to beat. We do this very carefully, as the chicken meat is quite tender and can tear. The meat piece should be no more than 1 centimeter thick. Immediately after that, we return it back to the container and continue to beat off all the other pieces. Put the prepared chicken meat in the refrigerator.

Step 2: prepare the mushrooms.

We will use champignons as mushrooms, but this is not necessary, you can give your preference to any other edible mushrooms. So, we clean the champignons from dirt with a kitchen towel. It is up to you whether to rinse them under water or not, but if you nevertheless decide to rinse them, then we do it quite quickly, since this type of mushroom tends to quickly absorb moisture, and this will affect the quality of the dish. Wipe the washed mushrooms dry with towels. Then transfer to a cutting board and cut into large pieces. After that, we transfer them to the blender bowl and grind to medium crumbs.

Step 3: Prepare the garlic.

Peel the garlic cloves and rinse under running water. Next, on a cutting board with a knife, finely chop the ingredient and transfer it to a plate.

Step 4: Saute mushrooms.

We turn on the temperature of the stove to a medium level, add butter to the pan and put it on the burner. We shift the chopped garlic cloves into the heated fat and fry for 1 - 2 minutes.
Then pour the mushroom crumbs into the pan and continue cooking. Stir the mixture occasionally with a spatula, frying until most of the liquid has evaporated. This process will take approximately 8 - 10 minutes. We transfer the finished champignons to a plate or other container, add salt and black pepper to taste.

Step 5: Stuff the Chicken Breasts.

Soft cheese cut into the number of meat pieces. Take the chicken out of the fridge and transfer one piece to a cutting board. Using a knife, grease the surface with soft cheese and put a small amount of fried mushrooms on it. Stuff the rest of the chicken the same way.
Then we twist the pieces into rolls and tightly fasten them with several toothpicks so that they do not fall apart during frying. Sprinkle the top with salt and black pepper.

Step 6: fry the dish.

Turn on the stove temperature to medium and put the pan on the burner. Pour vegetable oil into it and only after it warms up, carefully lay out the chicken rolls. Fry them on all sides until golden brown, about 5 minutes. Cover the pan with a lid and bring the meat to full readiness at this stage is not necessary.

Step 7: Bake the dish.

Preheat the oven to 200 degrees Celsius. And remove the container with the chicken to bake. Meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to be fully cooked. After the required time has elapsed, we take out the pan with rolls from the oven, helping ourselves with oven mitts. And leave the dish to cool at room temperature for 5-8 minutes.

Step 8: Serve the Chicken Breasts Stuffed with Mushrooms.

The dish is served hot and is considered the second. After the dish has cooled down a bit, we take out the toothpicks from the rolls and arrange them on plates, if necessary, you can cut the rolls into pieces. As a side dish, vegetable salad or mashed potatoes are ideal. Garnish with lemon wedges or herbs. Bon Appetit!

As a soft cheese, you can use goat cheese, Philadelphia, mozzarella, and also feta cheese. It has a rather salty taste, so you can leave out the mushroom filling or add quite a bit.

You can fry chicken in any vegetable oil, it turns out very tasty in olive oil.

You can fasten the rolls not only with toothpicks, but also with twine.

Chicken breast can be replaced with chicken fillet.

A simple and quick recipe for chicken breast stuffed with mushrooms and cheese will help diversify any holiday table, and it will take a little effort to cook. But the taste and aroma are top notch!

For cooking you will need:

chicken fillet(breast) - 3 pieces (600-700 grams)

Champignon fresh - 400 grams

onion- 2 onions

cheese hard - 100 grams

butter - 50 grams

vegetable oil - 150 grams

salt, pepper - to taste

Onions and mushrooms finely chop. Mushrooms need to remove the legs, they are too dense for such a dish. The mountain of chopped champignons seems huge compared to the fillet, it's hard to believe that all this can fit inside. But the impression is deceiving.

Lightly fry the onion in a frying pan in vegetable oil until light beige.

Add mushrooms and fry until all the water evaporates. Mushrooms are reduced in volume by 3-4 times. Shortly before readiness salt to taste. If desired, you can add 1-2 tablespoons of sour cream.

Now the most important stage of work. With a sharp knife in pieces of chicken breast is done stuffing pocket. Cut carefully so as not to cut through the wall. It turns out a kind of chicken "sheath" for a knife.

If such a jewelry "surgical" operation on the fillet does not work, then you can simply cut the fillet from the side along the entire length. It will take a little longer to close the incision, but the taste will not suffer.

Now it's time to start. Fried mushrooms are stuffed into fillets, adding finely diced cheese and a little butter. Mushrooms should be cooled down, and butter should be frozen, so it is easier to push.

The remaining hole is closed cotton thread. You can fasten the edges with a wooden toothpick, but the butter and cheese may leak out during the frying process.

Ready-made stuffed chicken breast pieces salt and pepper to taste, roll in flour or breadcrumbs. For a thicker crust, you can pre-dip the fillet in a lightly beaten egg. Without sprinkling, the chicken will turn out too dry.

Now left fry fillet in a pan in vegetable oil for 8-10 minutes, first on one side and then on the other side. You can bake in the oven, but the chicken will turn out much drier.

Ready stuffed breast cut sharp with a knife into portions. It turns out 10-12 full-fledged stuffed pieces and a little more fried chicken without mushrooms from the edges. Don't forget to remove the threads!

As a side dish, you can use mashed potatoes, rice or buckwheat. Bon Appetit!

This second dish will please not only home, but also all guests at the festive table. Stuffed chicken breast may well replace a full lunch or dinner. If desired, the dish can be served with mashed potatoes, fried vegetables, buckwheat, vermicelli. Fresh and pickled vegetables will come in handy. There is nothing complicated in the cooking technology, and if you strictly follow the recipe, even an inexperienced cook can handle it. And the finished result, when properly served, will look like in a restaurant. You can make any filling at your discretion: bacon with cheese, butter with herbs and garlic, bechamel sauce with onions and cheese, etc. According to the principle of preparation, the dish is very similar to French cordon bleu with ham and cheese. Only in this recipe, not rolls are obtained, but chicken envelopes fastened with toothpicks.

Cooking time: 50 minutes
Servings: 2

Ingredients:

• Chicken fillet (breast) without bones - 300-350 g (1 piece);
• Fresh mushrooms (champignons) - 130 g;
• Cheese - 50 g;
• Odorless vegetable oil - to taste;
• Breadcrumbs - 20 g;
• Chicken egg - 1 pc.;
• Mayonnaise - 1-1.5 tablespoons;
• Garlic - 1 clove;
• Greens - to taste;
• Salt - to taste;
• Black ground pepper - to taste.

How to cook chicken breasts stuffed with mushrooms and cheese

1. Add chopped garlic to mayonnaise and mix well. Instead of mayonnaise, sour cream and a little mustard are perfect.

2. Now, let's prepare the filling. Mushrooms or other mushrooms are washed well and dried. We cut into cubes. Pour into a frying pan with heated odorless vegetable oil. Cook over moderate heat until tender, 8-10 minutes.

3. As soon as the resulting juice evaporates, remove the pan from the heat. Cool the mushrooms until warm.

4. Grate mozzarella or any other hard cheese. Grind greens: parsley or dill. Add cheese, herbs to the mushrooms, salt and pepper to taste.

5. We wash the breast well. If necessary, cut off excess fat and cut off the bones so that the fillet remains. Dry with paper towels on all sides. Lightly salt and pepper, rub on all sides.

6. With a sharp knife, carefully, make a deep incision on the side.

7. Lubricate inside with mayonnaise-garlic mixture.

8. Stuff the chicken fillet with mushrooms and cheese. To keep the filling inside and not leak out, we fix the edges with toothpicks.

9. Drive an egg into a deep bowl. Using a whisk, shake it with a little salt. Dip the chicken breast on both sides into the egg mixture.

10. Pour breadcrumbs into another bowl. It is best to use homemade crackers from a baked fresh loaf. Roll the fillet on one and the other side.

11. We send the frying pan with vegetable oil to the fire and warm it up well. Dip the stuffed breast into the hot oil. Fry over moderate heat on both sides until crispy golden brown. Thus, the fillet only seized on the outside. Now he needs to bake well from the inside.

12. Preheat the oven to 180 degrees. We transfer the envelopes from the fillet to the baking dish.

13. Send to the hot oven for 15-20 minutes. Remove toothpicks before serving.

Chicken breast stuffed with mushrooms and cheese in the oven is ready. Bon Appetit!

1. Breadcrumbs are easy to make at home, fillets will turn out much tastier with them. To do this, take a fresh loaf and cut it into thin slices. Now you need to cut off the crust and send it to the oven preheated to 160 degrees for 10-15 minutes. When you see that the pieces of bread have become golden and more crispy, take them out and cool. Then you should crumble the crackers with your hands. Another way is to wrap it in a towel and beat it off with a rolling pin.

2. Cheese is suitable for hard varieties. Mozzarella melts best, but does not have a specific cheese flavor. You can add a little other cheese with a pronounced aroma to the mozzarella, for example, cheese with nuts is perfect.