Stuffed Chicken Breast – 5 Savory Homemade Recipes

Stuffed Chicken Breast – 5 Savory Homemade Recipes

The benefits of chicken fillet are irrefutable. This is a real storehouse of protein, vitamins and microelements that our body needs. Read more...

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5. Stuffed chicken
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• Ceremonial table
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
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• On March 8

Stuffed chicken breast

The small amount of fat makes it a necessary dietary product. Some housewives who underestimate it, blaming it for its lack of juiciness, will probably like recipes for stuffed chicken breast - a very tasty festive dish. Preparing a breast stuffed with minced meat is very simple. The fillet is washed and a “pocket” is made with a knife into which the inside is placed. You can create several cuts and you should end up with a typical book.

5 most commonly used ingredients in recipes:

The ingredients are placed between its “pages”. The “pockets” are secured with skewers, after which the meat is fried or baked. For minced meat, mushrooms, prunes, smoked meats, cheese, vegetables, fresh and canned fruits are used. To give a special taste and smell, 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 cool, cut into slices and topped with gravy, sour cream or mayonnaise.

Stuffed chicken breasts

Envelopes of chicken breasts with cheese and cottage cheese

chicken breasts (skinless and boneless) – 6 pcs.; cheese (hard types) – 100g; cottage cheese – 150g; garlic – 1 head; butter – 50g; breadcrumbs - 2 tbsp; turmeric (ground) – 1 tsp; fresh dill – 1 bunch; ground dark pepper - to taste; Sol

Chicken breast pockets with cheese

chicken breast (fillet) – 2 pcs.; paprika – 0.7 tsp; black pepper – 0.2 tsp; curry – 0.4 tsp; salt - to taste; red pepper - optional; lemon (juice) – 1/2 pcs.; cheese – 230g.

Liver stuffed chicken breasts

chicken breast (with skin) – 4 pcs.; chicken liver – 100g; bread (dry loaf) – 2 slices; onion – 1 pc.; milk – 125 ml; butter – 2 tbsp; sour cream (fat content 15%) – 40g; pepper - to taste; salt - to taste.

Chicken breasts with cheese and basil

chicken breast (skinless and boneless) – 2 pcs.; cheese - to taste; basil - to taste; salt; vegetable oil for frying.

section: Chicken breasts

Chicken breast in bread crumbs, stuffed with cheese

chicken breasts – 2 pcs.; cheese (Gouda or Edam) – 4 blocks (thickness 1x1); salt - to taste; for breading: flour – 2 tbsp; breadcrumbs – 3-4 tbsp; testicle – 1 pc.; salt - to taste; vegetable oil for frying

section: Chicken breasts

Chicken breast stuffed with spinach Florentine style

chicken breast (fillet) 2 pcs. (200g each), mushrooms (fresh), garlic, mini spinach (without stems), salt, ground dark pepper, green onion, flour, butter for frying, cream cheese, bread crumbs, grated parmesan (any hard cheese), oil .

section: Chicken dishes, Italian cuisine

Chicken schnitzel stuffed with mushrooms

chicken breast, fresh mushrooms (preferably champignons), grated cheese, eggs, snow-white bread, vegetable oil for frying.

section: Chicken breasts, Schnitzels

Fennel stuffed with chicken breast

fennel, chicken meat, cream.

section: Chicken dishes

Chicken breasts stuffed with ricotta

chicken breasts, ricotta, tomatoes (sun-dried), basil (fresh chopped), Parma ham.

section: Chicken breasts

Chicken breasts with special inside

chicken breasts (boneless), butter, leek (thinly sliced), fresh bread crumbs, pine nuts, egg (yolk), parsley (chopped herbs) 1 tbsp., salt, dark pepper (ground), cheese edam or gouda (grated), juice and finely ground.

section: Chicken breasts

Chicken breast stuffed with cheese

chicken breasts (with skin), bun (toasted), garlic, tomatoes (marinated dried), cheese (grated), balsamic vinegar, salt, pepper, vegetable oil, soy sauce, several sprigs of thyme.

section: Chicken breasts

Stuffed chicken breast

chicken breasts (fillets), young cheese (fat), milk, tomato, salt, pepper, fresh basil, leeks, white bread (slices), butter (for greasing).

section: Chicken breasts

Chicken breast in sherry in Spanish

chicken breasts (fillet, with skin), salt, pepper, flour, olive oil, dry sherry, chicken broth, garlic, thyme, olives (stuffed with reddish peppers), black olives (pitted).

section: Spanish cuisine, Chicken breasts

Peppers stuffed with chicken curry

potatoes, onions, garlic, vegetable oil, chicken broth, cream, curry, sweet pepper (reddish), sweet pepper (greenish), chicken (breast fillet), parsley.

section: Stuffed peppers

Zucchini stuffed with chicken soufflé

zucchini (huge), chicken breast, carrots, processed cheese, salt and spices, vegetable oil (for lubrication).

section: Stuffed zucchini

Chicken galantine with mushrooms and prunes

chicken, chicken breast (fillet), prunes, champignons, onions, garlic, egg (yolk), salt, pepper, oregano (greens).

Squid stuffed with chicken breast and cheese

squid, tomato, hard cheese, garlic, chicken (fillet), mayonnaise.

Stuffed squid with chicken breast, carrots, mushrooms and pickles

shellfish, hard cheese, garlic, mushrooms, carrots, pickled cucumber, chicken breast (boiled).

Butternut squash stuffed with meat and vegetables

butternut squash, chicken breast, onion, carrots, tomato, sweet pepper (greenish), hard cheese, olive oil, dill or parsley (greens), dark pepper (ground), salt.

section: Pumpkin recipes

Chicken breasts stuffed with almonds and baked Jerusalem artichoke

chicken breast, Jerusalem artichoke, almonds, tarragon, garlic, olive oil, dark pepper (ground), sea salt.

section: Chicken breasts

Stuffed chicken breasts with rice and vegetables in a slow cooker

chicken breasts, rice, chicken broth, parsley (greens), zucchini, onions, sweet peppers, ham, vegetable oil, prunes, barberries (dried), pepper, salt, .

section: Stuffed chicken

Chicken breast rolls with baked potatoes and gremolata sauce

Parmesan cheese, chicken (skinless, boneless breast), potatoes (fresh), breadcrumbs, rosemary (fresh), parsley (fresh), raisins, cinnamon (ground), eggs, tangerines, cranberries (frozen), garlic (fresh) , thyme.

section: Chicken dishes, Chicken rolls

Stuffed chicken breast - 7 delicious recipes

Dietary chicken meat with juicy and fragrant entrails is transformed from an ordinary dish into a ceremonial treat. Stuffed chicken breast in a thick sauce with natural cheese, herbs, tomatoes and other fillings has a wonderful taste. More unique recipes are offered below.

Stuffed chicken fillet with cheese and bacon

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

• 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;
• large salt and freshly ground dark pepper - to taste.

It is better to use smoked bacon because it has a subtle flavor that complements the finished dish.

Making 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 insides. We fasten the edges of the cut.
7. We wrap the pieces in 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 fragrant stuffed fillet, sprinkled with chopped herbs, with long wild rice or slices of boiled potatoes with garlic.

Cooking in a frying pan

This versatile meat treat can be served either at a picnic, fried on a grill pan, or at a gala table, garnished with French fries and vegetables. The dish is distinguished by its fast preparation on an open fire or stove and its appetizing hearty interior, which is hidden in the juicy meat.

To make one 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.;
• testicle – 1 pc.;
• refined oil – 3-4 tbsp. l. for frying;
• freshly ground pepper and plenty of salt - to your taste.

Method of making in a frying pan:

1. On the cooked (washed and dried) fillet, make a 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 because the sauce already contains it. Let the meat marinate for 30 minutes.
4. Finely chop the 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. We combine the hot filling with cheese so that it binds it slightly.
8. After this, we wait until the inside cools down.
9. We transfer the mushrooms into the cut “pocket”.
10. Beat the egg with a fork, add salt and pepper.
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 comes out a beautiful golden color with a crispy crust, a juicy layer of meat and a hearty interior. The serving is complemented 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 interior 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, large fractions of pepper and salt - to taste.

Manufacturing proceeds according to the following scheme:

1. Cut unblemished champignons into thin slices.
2. Three carrots on a large 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 in 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. Beforehand, pour sour cream over the preparation 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 fresh vegetable clippings, boiled new potatoes and homemade spicy ketchup.

Chicken breasts stuffed with cheese, herbs and garlic

Soft and juicy breasts stuffed with tender mozzarella cheese with fragrant herbs and hot garlic will decorate the festive table and will certainly please the family.

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

Manufacturing 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 center, but not all the way to the end. We 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 inside does not fall out.
8. Fry the meat in olive oil on all sides for 5 minutes until the chicken looks beautifully crispy.
9. The cheese inside should “bubble” and melt perfectly.

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

How to cook with vegetables

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

You need to take the following:

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

How to cook stuffed chicken breasts

Chicken dishes are a favorite in almost any home. But from time to time you get tired of classic fried legs, and then you can prepare completely new unique dishes from chicken breast. Almost everyone does not buy this part of the chicken because they consider the breast meat to be a bit dry. But breasts stuffed with hearty insides are a juicy and fragrant dish that will diversify the usual diet and decorate the table.

To prepare chicken breast stuffed with mushrooms, you need:

1. Chicken meat must be washed with cool water. If the breast has skin, it needs to be removed. We cut out all excess: fat, tendons. Cut the meat into two or three pieces into plates;
2. We cover each plate with cling film and beat it with a special hammer. You need to beat it very carefully so as not to break through the tender meat. As a standard, the thickness of the beaten fillet should be about 1 centimeter. After the meat is prepared, it can be put in the refrigerator;
3. To make this dish, it is better to use champignons, and other mushrooms are also suitable. Mushrooms must be washed and wiped dry. Cut into pieces and then grind in a blender. You can simply chop them finely with a knife;
4. Peel and finely chop the garlic; you can use a garlic press;
5. Fry the garlic cloves for a few minutes in butter, then add the mushrooms. Fry the ingredients for 10 minutes, add salt and pepper at the end;
6. Cut the cheese into thin slices;
7. Place the chicken fillet on a cutting board, place a slice of cheese on top, and mushroom filling on it;
8. We roll the chicken meat with the inside into a roll and secure it well with toothpicks. Salt and pepper;
9. Fry the resulting stuffed rolls in vegetable oil for approximately 5 minutes, until golden brown;
10. To make a dietary dish, stuffed meat can be baked in the oven for fifteen to 20 minutes at a temperature of two hundred degrees.

Chicken fillet stuffed with cheese, herbs and garlic

Herbs and garlic are a good addition to chicken. The dish will turn out dressed up and very fragrant.

• chicken breast - two pieces;
• cheese - three hundred grams;
• parsley, dill, green onions - fifteen grams each;
• garlic - three cloves;
• breadcrumbs - 50 g;
• salt, pepper, suneli hops, sesame.

Production time: 40 minutes.

Calorie content per 100 grams - 150 kilocalories.

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

1. We clean the chicken meat from skin and fat. In any fillet we make a cut lengthwise and deep with a knife, so that a pocket is formed for the inside;
2. 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;
3. We put the filling in any pocket; you can fasten the entrance with a toothpick, thread or a special flagellum;
4. Mix crackers, sesame seeds and suneli hops, add a little salt and pepper. There is no need to add a lot of salt, because it is already contained in the seasoning. Suneli hops can be replaced with oregano, Provençal herbs or other favorite spices;
5. Roll chicken pieces in a mixture of breadcrumbs and seasonings;
6. 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, fifteen to 20 minutes.

Recipe for chicken rolls with cheese and bacon

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

• chicken breast - one kilogram;
• feta cheese - two hundred grams;
• butter - 100 g;
• bacon - three slices;
• green onions;
• salt pepper.

Production time: 40 minutes.

Calorie content per 100 grams - 437 kilocalories.

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

1. Wash the chicken fillet, dry it, remove fat, skin, and tendons. Cut each fillet lengthwise to form a pocket. Salt and pepper all the cut breast pieces and leave for one hour;
2. 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;
3. Add the filling to any pocket of chicken fillet and seal the cut with a toothpick. You can sew it up with an ordinary needle and thread;
4. You can cook this meat either in a frying pan, frying it on both sides for 5 minutes, or in the oven, baking it for 20 minutes at a temperature of two hundred degrees.

Chicken stuffed with cheese in the oven

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

Production time – 30 minutes.

Calorie content - 166 kilocalories.

1. Wash the fillet, dry it, and in the middle of each piece, create a cut lengthwise in the form of a pocket;
2. Cut the cheese into thin slices;
3. Insert a slice of cheese into each pocket and secure the cut space with toothpicks;
4. Mix flour with salt. In a separate bowl, beat eggs with pepper. Place breadcrumbs on a plate;
5. Roll any piece of meat in flour, then in an egg mixture, and then in breadcrumbs;
6. Now the chicken breast stuffed with cheese needs to be fried for a few 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.

Pasta with minced meat and tomato paste is a fragrant dish loved throughout Italy.

Read how to properly marinate pork in soy sauce.

Do you know how to cook beef in Chinese? The recipe is here.

Noteworthy interior options for interiors

A huge number of different combinations of products can be used as the inside of chicken breast.

• cheese and pineapple. To make the inside, 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 20 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 couple of minutes; when it dries, chop it finely. Mash the cottage cheese with a fork together with the egg and grated cheese, add chopped greens 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 reddish wine. Fry the onion, add dried fruits to it and bring to a boil. Add finely chopped nuts and wait until the inside 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.