Stuffed chicken breast with mushrooms. Chicken breast stuffed with mushrooms and cheese
A simple and quick recipe for chicken breast stuffed with mushrooms and cheese will help diversify any festive table, and it will take little effort to cook. But the taste and aroma are at the highest level!
For cooking you will need:
chicken fillet(breast) - 3 pieces (600-700 grams)
champignons fresh - 400 grams
onion- 2 onions
cheese solid - 100 grams
butter - 50 grams
vegetable oil - 150 grams
salt, pepper - to taste
Onions and mushrooms chop finely. The legs must be removed from the mushrooms, they are too dense for such a dish. The mountain of chopped champignons, compared to fillets, seems huge, I can't 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 has evaporated. Mushrooms decrease in volume by 3-4 times. Shortly before readiness salt to taste... If desired, add 1-2 tablespoons of sour cream.
Now is the most crucial stage of the work. A sharp knife is made in pieces of chicken breast stuffing pocket... It is necessary to 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 cut, but the taste will not suffer.
Now it's time to get started. Fried mushrooms are stuffed into fillets, adding finely diced cheese and a little butter. Keep the mushrooms cool and the butter frozen, so it's easier to push.
The remaining hole is sewn up cotton thread. You can seal the edges with a wooden toothpick, but butter and cheese may leak out during the frying process.
Prepared Stuffed Chicken Breast Chunks salt and pepper to taste, roll in flour or breadcrumbs. For a thicker crust, you can pre-dip the fillet in a slightly beaten egg. The chicken will be too dry without the topping.
Now left fry fillet in a frying 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 be much drier.
Cut the finished stuffed breast sharp knife into portions. It turns out 10-12 full-weight stuffed pieces and a little more fried chicken without mushrooms from the edges. Don't forget to remove the threads!
You can use mashed potatoes, rice or buckwheat as a side dish. Bon Appetit!
Hello dear readers. Poultry meat is nutritious, tasty and inexpensive. It is it that is most often found on the table of any family. Chicken breast with mushrooms, what can you think of more satisfying and tastier than such a dish? Even if it is high-calorie, but insanely tasty, it will help to easily feed not only a hungry family, but also unexpected guests who supposedly ran in for a minute. If you bake a chicken in the oven in this way, then you don't need to worry about more.
I offer you my recipe for chicken fillet stuffed with mushrooms and baked in the oven, which you can safely change as you wish. thanks to the creamy mushroom filling and baking in its own juice. No rolling, hammering and breading. A quick and easy meat snack option for a quiet family dinner or a grand festive meal.
Mushroom Chicken Breast Recipe
- Chicken fillet - 6 pieces.
- Mushrooms - 300 grams.
- Cheese - 250 grams.
- Carrots - 1 piece.
- Sour cream.
- Salt, spices.
We need chicken fillet halves. You can take a whole breast, but then it must be divided in half.
Cooking the filling
Fillet stuffing
Baking in the oven
In the context, the chicken breast stuffed with cheese and mushroom filling looks completely.
This dish is best served with fresh vegetables; young potatoes are also good.
Do you like the recipe? Tell your friends about it in social. networks. And you will provide your family with an incredibly tasty menu for many years to come.
- chicken breasts - 2 pcs
- champignons - 250 gr
- bulb
- vegetable oil - 2 pieces
- cheese - 100 gr
- cream - 1 tbsp
- thyme - 2-3 branches
- pepper -
Step-by-step cooking recipe
I suggest preparing delicious chicken breasts with mushrooms and baked in cream for Sunday dinner.
For cooking, cut the onion into cubes and fry in oil, add the mushrooms cut into plates and fry until tender, season with salt and pepper.
Grate the cheese on a fine grater.
Add half of the grated cheese to the mushroom and onion filling and mix.
From each breast, cut off the tenderloin, which is on the lower side.
Then, using a small knife, make one longitudinal cut on the breast itself, but without cutting to the end. Then make two deep side cuts going deeper to the sides, and open the breast, you get a large pocket.
Salt inside and outside. Put some of the filling in the "pocket", then cover with the tenderloin, adjusting it inward from all sides. Add a little vegetable oil to the pan, heat well.
Put the breasts, stuffed side down, fry on both sides for a couple of minutes until light golden brown.
Put the breasts in a baking dish, add the remaining mushrooms and cheese (the half of the cheese that we have not used for now), fill with cream, season to taste, add thyme leaves and bake in a preheated oven to 200 gr min 20-25 ,. take out the mold with the breasts, sprinkle with the remaining cheese and bake for another 5-7 minutes until golden brown.
Serve with whatever you like !! We served with bulgur!
Chicken breast stuffed with mushrooms - recipe with cheese
Hello dear readers. Poultry meat is nutritious, tasty and inexpensive. It is it that is most often found on the table of any family. Chicken breast with mushrooms, what can you think of more satisfying and tastier than such a dish? Even if it is high-calorie, but insanely tasty, it will help to easily feed not only a hungry family, but also unexpected guests who supposedly ran in for a minute. If you bake a chicken in the oven in this way, then you don't need to worry about more.
I offer you my recipe for chicken fillet stuffed with mushrooms and baked in the oven, which you can safely change as you wish. The breast is juicy thanks to the creamy mushroom filling and baked in its own juice. No rolling, hammering and breading. A quick and easy meat snack option for a quiet family dinner or a grand festive feast.
Mushroom Chicken Breast Recipe
- Chicken fillet - 6 pieces.
- Mushrooms - 300 grams.
- Cheese - 250 grams.
- Carrots - 1 piece.
- Sour cream.
- Salt, spices.
We need chicken fillet halves. You can take a whole breast, but then it must be divided in half.
Cooking the filling
- Cut the washed mushrooms into plates or pieces of any shape. Any size of mushroom will go into the dish, except for very small cubes. The champignon should be felt in the mouth.
Coarsely grate large carrots.
Fillet stuffing
- While the mushrooms are stewed in sour cream, prepare pockets for the filling in the fillet. To do this, carefully cut each part of the breast in half, but do not cut the meat completely. Make the fillets foldable.
Grate a piece of hard cheese (preferably a salty variety).
All products are ready. It's time to start filling your pockets. Put the mushroom filling on one part of the cut fillet.
Baking in the oven
- Preheat the oven in advance to 180-200 C. Cover each piece of meat with a second half. Place the chicken fillet filled with mushrooms and cheese in a bowl.
Pour the treat with sour cream on top.
Sprinkle with the rest of the cheese to obtain a golden brown crust. Season to taste with herbs and spices.
In the context of a chicken breast stuffed with a cheese and mushroom filling, it looks just like a puff pie.
This dish is best served with fresh vegetables; young potatoes are also good.
Do you like the recipe? Tell your friends about it in social. networks. And by subscribing to blog updates, you will provide your family with an incredibly tasty menu for many years to come.
Stuffed chicken breast - 3 recipes: with cottage cheese; mushrooms and vegetables
Stuffed chicken breast baked in the oven - you will lick your fingers! The dish is just perfect for sports or any other diet. The calorie content of oven baked chicken breast is 79 kcal per 100 g. Therefore, we eat boldly, without fear of extra pounds. We stuff chicken breasts with a wide variety of fillings - cottage cheese, mushrooms, vegetables.
We recently baked chicken breasts under a fur coat. And now I propose to consider the three most popular options for stuffing chicken breasts. These are basic recipes, but you can show your imagination and add something of your own that you and your family personally like best.
In this article:
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 the cottage cheese. Add milk, turmeric, 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 on any festive table. They are beautiful and fragrant.
What you need:
How to cook:
- Cooking the filling. Fry onions in vegetable oil and add finely chopped mushrooms. Do not forget to salt and pepper. Simmer in a pan until mushrooms are cooked. Then add finely chopped garlic and cool slightly.
- We cut the breasts along, but do not cut to the end. Slightly beat off with a hammer. Salt and pepper
- Cut the cheese into as many pieces as there are breasts. We have three breasts. I cut the cheese into six pieces. I will lay down two pieces
- In each breast, in a cut pocket, put a mushroom filling with a spoon and put a piece or two of cheese there.
- We fix the edges with toothpicks so that they don't fall apart. Coat the breasts with salt, pepper and vegetable oil. We put it in a brazier.
- Preheat the oven to 200C. We put our breasts there and bake for 30 minutes. In the process, it would be nice to water the resulting juice.
Serve the breasts hot with any side dish or salad. Mushrooms with meat are always a very tasty combination for hot dishes. Be sure to try this recipe.
Chicken breast stuffed with vegetables and herbs - a step by step recipe with a photo
This is my favorite chicken breast recipe. With vegetables, they are the juiciest. The breasts are amazing - the juicy filling soaks through all the chicken meat.
What you need:
How to cook:
Chicken breast stuffed with vegetables and herbs. The dish is so tasty and looks so elegant - even now for the festive table!
We wish everyone who cooked with us today Bon appetit!
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Chicken breast stuffed with mushrooms with cheese in the oven
Chicken breast is stuffed in different ways. It can be divided into fillet halves, cut longitudinal pockets into them, or make transverse cuts and put the filling there. You can free the breast on the bone from the skin, cut the fillet across or along. To keep the filling inside, the stuffed meat is held together with threads, toothpicks, or wrapped in strips of bacon.
The chicken breast stuffed with mushrooms and cheese in the oven is aromatic and tasty. We simply fry the mushrooms in a pan with onions and put them in the fillet cuts. To keep the filling inside, cover the breast with skin, bake, and then sprinkle with hard cheese. Such a dish turns out to be very beautiful, juicy, with a rich cheese taste.
Step-by-step recipe for chicken breast with mushrooms and cheese
Ingredients for 3 servings:
- Chicken breast (bone with skin) - 450 g;
- Fresh champignons - 150 g;
- Onions - 1 piece;
- Garlic - 2 cloves;
- Hard cheese - 70 g;
- Mayonnaise - 1 tablespoon;
- Vegetable oil - 3 tablespoons;
- Ground black pepper;
- Salt.
Cooking time: 1 hour 20 min.
How to cook chicken breast stuffed with mushrooms and cheese in the oven
1. Chicken breast on the bone and with the skin, rinse well, dry with a paper towel. Gently separate the skin from the fillet by hand, in some places we cut it with a knife. We try not to damage the skin, we leave it.
2. We retreat from the central bone and make 2 longitudinal cuts. We cut the fillet deeply, but not completely. We form deep pockets. Sprinkle the prepared breast on all sides with salt and ground pepper and leave it on the table while we prepare other foods.
3. Finely chop the peeled onion, put it in a frying pan in oil, fry, stirring occasionally, over medium temperature until golden brown.
4. While the onion is cooking, wash the champignons, cut the legs a little and cut into small slices. Put the prepared mushrooms in the onion and fry until lightly browned. Season with salt and pepper at the end of cooking.
5. Transfer the fried mushrooms and onions to a plate, add finely chopped garlic cloves and stir.
6. Put the prepared mushrooms in portions into the breast incisions and press them tightly.
7. Cover the stuffed breast with skin and, so that it does not shrink during baking and does not come off the meat, fix it from below with toothpicks. Toothpicks (4 pieces are required) break into 2 parts, grab the skin and meat.
8. Put the prepared breast under the skin into a greased baking dish and put mayonnaise on top. We preset the oven at 190 degrees. We send a form with chicken breast into it and cook for about 40 minutes. During this time, the meat is completely cooked, and the skin is browned.
9. After 40 minutes, take out the breast, sprinkle with grated cheese on top. Bake for about 10 more minutes, until the cheese is melted and browned. We increase the temperature in the oven to 230 degrees.
10. Take out the breast stuffed with mushrooms and cheese, immediately transfer it to a plate, supplement with herbs and serve with your favorite side dishes and vegetable salads.
When cut into pieces, all the filling remains inside. The meat is very aromatic and tender.
- According to this principle, the breast can be stuffed with any filling. Fried carrots and onions, fresh tomatoes, canned pineapples, or dried fruits are perfect.
- Chicken meat can be supplemented with any spices to taste. Dried oregano, thyme, rosemary, or ground coriander seeds work well with chicken.
Stuffed chicken breasts with mushrooms are a great option for any festive table. The meat is soft and tender, especially while the chicken is still hot. And in order not to dry the fillets in the oven, it is better to cover the baking dish with a lid or wrap the fillets with filling in foil. By the way, you can take fresh, frozen or even pickled mushrooms as a filling. The easiest way is to use champignons or oyster mushrooms.
Ingredients:
- Chicken fillet - 2 pcs.
- Champignons - 4-5 pcs.
- Onion (small) - 1 pc.
- Hard cheese - 50 g.
- Mayonnaise - 2 tsp
- Salt - 1/3 tsp
- Spices - 2 pinches.
Cooking time: 1 hour. Servings Per Container: 3-4.
Preparation:
1. If the chicken fillet has been frozen, you need to remove it from the freezer in advance and let it thaw at room temperature. Then you need to wash the meat, dry it and remove all excess.
2. Salt the chicken fillet, discarding the tenderloin (you do not need to cut it off). Sprinkle the spices over the chicken.
3. Wash the mushrooms and cut into slices. A small onion should be peeled and cut into small pieces.
4. Lubricate the chicken fillet with mayonnaise - a store or home product is suitable, the fat content does not really matter.
5. Place the onion slices on top of the mayonnaise (only on the large fillet).
6. Lay the mushrooms cut into slices on top of the onions. So that they do not turn out to be bland, they need to be salted.
7. Now you need to cover the filling with small fillets. And in order for the whole structure to hold, you need to fix it. You can use culinary string for extra hold.
8. Wrap the blank in foil and send to the preheated oven. Bake at 180 degrees for a quarter of an hour.
9. Grate hard cheese on a coarse grater. After 15 minutes, remove the fillet, carefully unfold and sprinkle with grated cheese. Bake for another 10 minutes.
Ready chicken fillet with aromatic filling can be served with fresh vegetables, pickles, herbs.