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Chicken stuffed with cheese and mushrooms recipe. Boneless stuffed chicken - a cutting option and recipes for the best fillings for every taste! Stuffed Boneless Chicken with Champignons

It is the stuffed chicken that is given the main place on festive feast... This tender and juicy meat is always met with delight by the invited guests. In addition, sometimes the hostess pays more attention to the preparation of this dish, trying to surprise the guests with new flavor notes of chicken meat. For stuffing chicken, cereals, buckwheat and rice, potatoes, and, of course, mushrooms are used. It is the combination of chicken with mushrooms that gives the atmosphere of solemnity and celebration. Not only the delicate taste is a feature of this dish, but it also takes very little time to cook it. This allows the hostess to meet her guests with a luxurious table and a cheerful and well-groomed look.

Chicken stuffed with mushrooms - food preparation

If we are talking about preparing a dish for a festive table, then there is a stuffing of a whole chicken carcass. By the way, today they use another interesting method of stuffing, the accurate separation of meat from bones, as a result, a formed chicken carcass with mushroom filling, but without bones, is obtained. Amazingly the most delicate taste will delight those present. Also often used for stuffing chicken breast... As for the mushroom filling, it is recommended to use fresh mushrooms, which are further fried. For a rich taste, mushrooms can be supplemented with herbs, chicken liver, rice and even potatoes. However, this is left to the discretion of the hostesses.

Mushroom Stuffed Chicken Recipes

Recipe 1: Chicken stuffed with mushrooms and pancakes

Have you ever tried chicken stuffed with mushrooms and pancakes? We note right away that the dish will amaze with its originality, but you will have to work a little in the kitchen. Do not worry, your efforts and efforts will more than receive the praise of those present.

Required Ingredients:

Chicken - 1 - 1.5 kg;

Cheese - 150 g;

Pancakes - 7 - 10 pcs.;

Mushrooms - 500 g;

Eggs - 2 pcs.;

Cooking method:

So, let's get down to painstaking, one might say, jewelry work. It is necessary to remove the skin from the chicken so that a kind of bag with legs and wings is formed. Please note that you only need to remove the skin, we will need the meat in the future, for the filling. Gently separate the skin, salt, you can add a little seasoning, and while we put it in the refrigerator. In the meantime, let's start preparing the filling for the pancakes. We still have a chicken carcass with meat. The meat is separated from the bone and rolled into a blender, you can also use a meat grinder. It is better to use fresh mushrooms. Cut into strips and fry in vegetable oil, which also includes chopped onions. The ingredients are fried until the excess liquid evaporates. Everything should cool down.

We will not describe the process of making pancakes, especially since we only need a few pieces. Add chopped meat to the cooled mushroom mass, mix, salt. The result is a mass that we use as a filling for pancakes. Beat eggs. We roll up the pancakes with mushroom filling into a tube, dip in an egg, then rub the cheese on top and carefully put it inside the chicken carcass. We repeat the process for all pancakes. We form a chicken carcass and send the dish to the oven. Periodically pour the juice over the meat.

Recipe 2: Chicken stuffed with mushrooms

If you want to please your loved ones with chicken stuffed exclusively with mushroom filling, we offer delicious and a little unusual recipe, in which it is also worth separating the meat from the bones.

Required Ingredients:

Chicken - 1.5 kg;

Bell pepper- 2 pcs.;

Mushrooms - 600 g;

Onions - 1 pc.;

Herbs and spices.

Cooking method:

If in the first version only the skin of the chicken was separated from the meat, then in this case we carefully separate all the meat, with the skin, from the bone. The chicken is placed breast-side down and an incision is made neatly along the neck. The knife should be sharp, movements smooth, so as not to spoil the skin with meat. The meat is separated from the ridge, ribs, the entire skeleton of the chicken is carefully removed, only the wings remain. We beat off the meat a little, add spices.

Let's take care of the filling. Cut the mushrooms into slices and cut the onion into half rings. Fry all this in a pan, after adding a little vegetable oil. Cut the peppers in half, remove the seeds and place them in boiling water for a couple of minutes, which will make it easy to separate the skin.

Let's start stuffing. First, the halves of the pepper are laid, which will fit snugly to the meat, and the mushroom filling is laid on top. We create a chicken carcass from meat and filling. Sew up the chicken with a thread at the incisions.

We bake in the oven for 40 minutes at 180 degrees.

Recipe 3: Chicken stuffed with cheese and mushrooms

This dish will surprise guests, because not everyone comes to mind to stuff the breast. Believe me, this dish is worth your attention!

Required Ingredients:

Breast - 600 - 700 g;

Mushrooms - 500 g;

Cheese - 200 g;

Garlic - 3 teeth;

Onions - 1 pc.;

Tarragon.

Ingredients for the marinade:

Lemon - 2 pcs.;

Italian spices to taste;

Garlic - 2 teeth;

Vinegar - 2 tablespoons;

Olive oil - 3 tablespoons;

Brown sugar - 3 tablespoons;

Mustard - 1 tablespoon;

Soy sauce - 5 tablespoons

Cooking method:

Cooking the marinade. To do this, press the garlic through the garlic, you also need juice and lemon zest. Add the rest of the ingredients here and mix everything. We leave separately 3 tbsp. marinade. We use a kitchen bag with a lock. We put meat and marinade in it. Close and shake.

We are engaged in mushrooms. Finely chop the onion, the mushrooms can be divided into plates. Fry onion with mushrooms in olive oil. Pepper, salt.

Stuffing the breasts. We make a small incision in the meat, a kind of pocket is formed, which we stuff with mushrooms. Put pieces of cheese and some tarragon on top of the mushrooms. We fasten both halves of the breast with a toothpick, which will allow the ingredients not to fall out. We perform this procedure with each breast. Put in a baking sheet, pour with the delayed marinade. Can be covered with foil. We bake for 30 minutes in the oven.

Recipe 4: Chicken stuffed with mushrooms in sour cream

If you have absolutely no time left to separate meat from bones, then you can offer a simpler option for stuffing with mushrooms.

Required Ingredients:

Chicken - 1.5 kg;

Sour cream - 250 ml;

Onions - 2 pcs.;

Mushrooms - 400 g;

Salt and spices.

Cooking method:

So, take a whole chicken carcass, wash it well, dry it, salt, pepper both inside and out. Let's leave it for a couple of minutes. Chop the onion and mushrooms and fry in a pan until golden brown. Stuff the chicken with the mushroom mass, sew it up. It remains to thoroughly spread the chicken with sour cream and send it to the oven until tender.

The meat conquers with its juiciness and tenderness.

Tasty doesn't mean expensive and long. Note, even with ingredients such as chicken and mushrooms, you can cook in a short time exquisite dish, which, for sure, not in vain occupies a central place on festive table.

Oven-stuffed chicken is the queen of the everyday and festive table. If you want to please your loved ones and surprise guests, then prepare this dish. And our useful tips and recipes will help make the food unforgettably tasty.
Recipe content:

On the festive table, stuffed chicken is given one of the main places. This juicy and tender meat is always met with delight by the invited guests. The dish always turns out great, because there is nothing difficult in making it perfect. However, the hostess sometimes spends a lot of attention on its preparation, as she tries to surprise the guests with her new flavoring notes.

Many products are used for stuffing chicken. Of course, first of all, these are apples and dried fruits. However, no less delicious bird it turns out with cereals, rice, buckwheat, potatoes, and, of course, with mushrooms. The combination of chicken with these products always gives an atmosphere of celebration and celebration.

Chicken stuffed with buckwheat with mushrooms - the subtleties of cooking


Only one type of stuffed chicken with mushrooms makes one think that the hostess conjured over the dish for at least four hours, applying all her skill. Well, let the guests continue to think so, since in fact you will spend no more than half an hour on cooking, and the oven will do the rest for you. Well, to make the food really excellent, use our tips.
  • Choose a medium-sized chicken for stuffing, because in large individuals, the meat is tougher and it bakes worse. The ideal chicken weight is 1.5 kg.
  • Only bake fresh, chilled meat, as the frozen part is lost taste... Use this for frying or cooking.
  • You can use any mushrooms for the filling. These can be self-collected boletus and other forest species. But with them you need to be extremely careful in processing. The easiest oyster mushrooms and mushrooms to work.
  • Also, mushrooms can be fresh, frozen or dried. The taste of the dish will not suffer from this.
  • Dried mushrooms before cooking, they are soaked in boiled water, in a warm temperature - half an hour, cool - an hour.
  • If cereals and cereals are used for the filling, then they can be used raw or pre-boiled until half cooked. Using the first option, stuff the bird in 2/3 parts, because in the process of cooking, the cereals will increase in size.
  • Before putting the filling in the chicken, wipe it inside with salt and spices so that the filling is not bland.
  • To prevent the filling from falling out during baking, it is advisable to sew up the skin.
  • The average roasting time of a broiler carcass is approximately 40 minutes per kg of body weight. If you cook poultry, then increase the cooking time by half an hour.
  • Readiness is checked by a puncture of the thigh. The juice should ooze light. If it is bloody, then bake some more.
  • Remove fat layers from chicken, otherwise the dish will turn out to be very high in calories. This is especially true for the use of rice filling. Since rice actively absorbs liquid in itself, which means that it also takes away all the fat. Foil or a culinary sleeve will help preserve the juiciness of the bird.
  • If you are worried that the meat will be tough, then use a sleeve. Then it is guaranteed to be tender and soft. It will be slightly drier in the foil.
  • To make the white meat juicier, make small cuts in the poultry breast and put a piece of butter in it.


Delight your family and friends with baked chicken with mushroom filling. This is a very tasty and unusual recipe that everyone will definitely like.
  • Caloric content per 100 g - 129 kcal.
  • Servings Per Container - 1 Carcass
  • Cooking time - 1.5 hours

Ingredients:

  • Chicken - 1 carcass
  • Champignons - 600 g
  • Bulgarian pepper - 2 pcs.
  • Onions - 1 pc.
  • Salt to taste
  • Vegetable oil - for frying
  • Ground pepper - to taste

Step by step cooking:

  1. Wash the chicken, wipe it with a paper towel and remove the internal fat.
  2. Wash the mushrooms and cut into slices.
  3. Peel and chop the onions in half rings.
  4. Cut the peppers in half, remove the seeds and place them in boiling water for 5 minutes so that it is easier to separate the peels from them, which then do.
  5. Pan with vegetable oil heat and fry the onion and mushrooms until almost cooked. Add the sliced ​​peppers and stir.
  6. Fill the chicken with the mushrooms and sew up the skin. the filling is very small and may fall out during baking.
  7. Bake the poultry in the oven at 180 ° C for 40 minutes.


Rice is a hearty filling that goes well with baked tender meat... Well, the aroma of mushrooms gives the food a piquancy and amazing aroma. In addition, such a dish does not require a side dish. it will cook with the carcass.

Ingredients:

  • Chicken - 1 bird
  • Rice (dry) - 150 g
  • Champignons - 250 g
  • Bulb onions - 1-2 pcs.
  • Olive oil - 2 tsp
  • Garlic - 2-3 cloves
  • Salt to taste
  • Broth - 2 tbsp.
  • Freshly ground pepper - to taste
Step by step cooking:
  1. Wash the chicken and pat dry with a paper towel.
  2. Peel the garlic and pass through the garlic.
    In a bowl, combine olive oil, garlic, salt, pepper and stir.
  3. With the resulting mixture, rub the chicken inside and out, tighten it with cling film, put in a bowl and leave to marinate for 3 hours.
  4. Prepare the filling by this time. Peel the onion and chop finely.
  5. Wash the champignons and cut into slices.
  6. Heat vegetable oil in a skillet and add mushrooms. Season them with salt and fry for 5-7 minutes until all the liquid has evaporated. Transfer them to a bowl.
  7. Send the onion to the pan and fry it over low heat until soft. Transfer to the mushrooms.
  8. Put well-washed rice in a frying pan and fry a little, 2-3 minutes.
  9. Pour the broth (chicken or vegetable) into the rice and cook until the liquid evaporates. Season with salt and pepper.
  10. Stuff the chicken with rice filling and seal the hole with toothpicks or stitching together.
  11. Place it on a baking sheet and bake for 1.5 hours in a preheated oven to 180 ° C.
  12. Remove the finished bird from the oven and let stand for 10 minutes. When serving the filling, place it around the bird and garnish with fresh herbs.


We often bake potatoes with chicken drumsticks in the oven. So why not try to cook the whole bird by stuffing it with tubers. The beautiful one is learning potato side dish with meat.

Ingredients:

  • Chicken - 1 pc.
  • Potatoes - 5 pcs.
  • Onions - 3 pcs.
  • Oyster mushrooms - 200 g
  • Sour cream - 2 tablespoons
  • Salt to taste
  • Vegetable oil - for frying
  • Ground black pepper - to taste
Step by step cooking:
  1. Wash the chicken and pat dry with a paper towel.
  2. Wash the potatoes and cut into 2-4 slices. Young tubers can be stuffed in the skins, and old ones can be peeled. Although, if desired, winter varieties can also be baked in the peel.
  3. Peel the onion and chop.
  4. Cut the oyster mushrooms into cubes.
  5. Heat vegetable oil in a skillet and add onion to fry. Bring it to transparency and add oyster mushrooms to it. They will give off liquid, so heat it up to evaporate faster.
  6. Pour sour cream into the pan and stir.
  7. Stuff the chicken, alternating between potatoes and mushrooms and onions.
  8. Fill in the entire carcass and sew up the skin.
  9. Brush the poultry with sour cream, sprinkle with chicken seasoning, salt and pepper.
  10. Send the carcass to a heated oven to 180-200 degrees for 1.5 hours.


Chicken stuffed with cheese mushrooms will help surprise guests. This dish deserves attention and can decorate a festive table with dignity.

Ingredients:

  • Chicken - 1 bird
  • Dried porcini mushrooms - 100 g
  • Onions - 2 pcs.
  • Garlic - 2 cloves
  • Cheese - 200 g
  • Salt to taste
  • Vegetable oil - for frying
  • Ground pepper - to taste
  • Mustard - 2 tablespoons
  • Olive oil - 3 tablespoons
  • Table vinegar - 1 tablespoon
Step by step cooking:
  1. Prepare the marinade. To do this, combine mustard with olive oil and vinegar. Add minced garlic, salt and ground pepper.
  2. Wash and dry the chicken. Spread it on all sides and inside with the prepared mixture. Leave it on for an hour.
  3. Pour boiling water over the mushrooms and leave to infuse for half an hour. Discard them on a strainer to drain the water. Then cut into medium slices.
  4. Peel the onion and chop it into half rings. Heat the oil in a skillet and fry them until transparent.
  5. Add mushrooms to the onion and continue to fry until golden brown.
  6. Grate the cheese on a coarse grater and add to the pan.
  7. Season the mushrooms with salt and pepper, stir and turn off the stove.
  8. Stuff the chicken with mushrooms and use toothpicks to seal the skin.
  9. Place the carcass on a baking sheet and bake at 200 ° C for 1.5 hours.


Such a rosy and juicy chicken is worthy of the most exquisite solemn feast. Guests will not suffer with bones, since they simply are not in this delicate dish. This interesting method of stuffing is very popular today, since the boneless chicken carcass turns out to be very beautifully formed.

Ingredients:

  • Chicken - 1 carcass
  • Champignons - 300 g
  • Oyster mushrooms - 200 g
  • Onion - 1 pc.
  • Cheese - 50 g
  • Butter - 50 g
  • Eggs - 1 pc.
  • Vegetable oil - for frying
  • Salt to taste
  • Ground pepper - to taste
Step by step cooking:
  1. Wash the chicken and remove all the bones. To do this, cut the carcass along the vertebra. Separate the femur, winglet joints from the spine and ribs. Do the same for the second half of the carcass. Trim the adhesive part and remove the small bones from the neck. Remove the thigh, leaving only part of the lower leg. It is needed to make the finished dish look beautiful.
  2. Salt and pepper the finished carcass. Leave it on for 1 hour.
  3. Remove any meat that remains on the bones.
  4. Cut the champignons and oyster mushrooms and fry in a frying pan in vegetable oil.
  5. When all the liquid has evaporated from the pan, add the chopped onion.
  6. Fry food until golden brown.
  7. Put the mushrooms and onions in a bowl and add the grated cheese and chopped herbs.
  8. Add the grated butter and beat in the egg.
  9. Season with salt, pepper and any spices.
  10. Stir and fill the inside of the chicken with the mixture.
  11. Sew the skin of the bird, sewing up all the holes.
  12. Give it its original chicken look with light pats.
  13. Place it on a baking sheet with the back facing down and send it to bake in a heated oven to 180 ° C for 45 minutes.

Video recipes:

Stuffed chicken boneless is a win-win option for housewives who want to show off their dexterity and culinary skills. There is something to be proud of: a properly cut carcass accommodates more filling, prepares faster, cuts more conveniently and looks more refined, appetizing and more aesthetically pleasing than always pleases households and guests.

How to cook boneless chicken?

Whole stuffed chicken without bones in the oven requires painstaking cutting: the bird is cut along the back, the joints are cut at the attachment points of the wings and legs, and the frame is separated. Remove the skin from the legs by removing the bones. The wings are broken at the joint and cut off with scissors. Then, the cut skin is rubbed with spices, stuffed, sewn up and baked.

  1. Only young chickens should be chosen because they are easier to skin. It stretches better, so boneless baked chicken can hold more toppings.
  2. It is better to cool the filling before stuffing, then it will not fall apart.
  3. The meat remaining on the bones can be cut off and used in the filling, and the broth can be boiled from the bones.

The filling for boneless chicken is the main ingredient that determines the taste of the dish. Considering that chicken meat is combined with hundreds of ingredients, the choice of fillings is incredibly large. The "bag" is stuffed with rice with dried fruits, boiled eggs with giblets, buckwheat porridge with minced meat or as in this recipe, - sausages, white bread and raisins.

Ingredients:

  • chicken - 2.5 kg;
  • sausages - 150 g;
  • loaf slices - 4 pcs.;
  • raisins - 50 g;
  • egg - 2 pcs.;
  • mayonnaise - 60 g.

Preparation

  1. Separate the frame and wings from the skin, and leave the legs.
  2. Toss the beaten eggs, bread slices, sausages and raisins.
  3. Fill the skin with minced meat, fasten it, brush with mayonnaise.
  4. Boneless stuffed chicken is baked at 180 degrees for an hour.

Stuffed Boneless Chicken with Champignons


Stuffed boneless chicken with mushrooms is the most practical and delicious combination. Here it is revealed as much as possible: after all, mushrooms are combined with chicken meat, separated from the bones, which makes the minced meat aromatic, and the dish is profitable. This is especially true of champignons: they are cheap and affordable, and therefore the filling can be prepared at any time of the year.

Ingredients:

  • chicken - 2 kg;
  • champignons - 400 g;
  • onions - 2 pcs.;
  • canned beans - 100 g;
  • oil - 60 ml.

Preparation

  1. Remove the skin from the chicken.
  2. Chop the cut meat with a knife.
  3. Fry the onions and mushrooms.
  4. Add beans and meat to these.
  5. Wrap the filling in leather.
  6. Boneless chicken stuffed with mushrooms is baked for 40 minutes at 200 degrees.

Boneless Stuffed Chicken in the oven is renowned for its selection of toppings. A place of honor is given to pancakes, in which various fillings are wrapped and, placed in a chicken shell, are baked. There is no doubt about the culinary skills of the hostess - pancakes make the dish incredibly satisfying, tasty and appetizing when served in portions.

Ingredients:

  • chicken - 2.5 kg;
  • mushrooms - 500 g;
  • carrots - 2 pcs.;
  • onions - 3 pcs.;
  • boiled egg - 4 pcs.;
  • oil - 40 g;
  • pancakes - 10 pcs.

Preparation

  1. Remove the skeleton and leg bones from the chicken.
  2. Stew the cut meat.
  3. Fry mushrooms and onions with carrots.
  4. Wrap pancakes with chicken, mushrooms, vegetables and egg.
  5. Fill the shell with pancakes and hold together.
  6. baked without bones at 200 degrees for 60 minutes.

Boneless Chicken stuffed with meat will not leave indifferent lovers of solid and rich dishes. This is the merit of minced meat, which adds meaty taste to the unleavened chicken, lacking satiety and juiciness. Often pork is chosen for the filling, which, when baked, actively releases fat, making the chicken "shell" softer and softer.

Ingredients:

  • chicken - 2.3 kg;
  • minced pork - 400 g;
  • boiled egg - 2 pcs.;
  • chili pepper - 1/2 pc.;
  • onion - 1 pc.;
  • cheese - 80 g;
  • sour cream - 80 g.

Preparation

  1. Separate the skeleton and wings from the carcass, and leave the legs.
  2. Fry the minced meat and onions.
  3. Cool, add cheese and chili.
  4. Stuff the skin with minced meat and eggs.
  5. Roll up, fasten, brush with sour cream.
  6. Boneless stuffed chicken is baked for 80 minutes at 200 degrees.

Stuffed Boneless Chicken with Vegetables


Fans healthy eating can diversify without bones vegetable filling... This is a safe bet for reducing calories and playing with flavor. The only condition is that the vegetables must be juicy and fleshy so that the meat does not dry out. Tomatoes and bell peppers are ideal for the latter purpose.

Ingredients:

  • chicken - 2.5 kg;
  • boiled eggs - 5 pcs.;
  • tomato - 2 pcs.;
  • bell pepper - 1 pc.;
  • clove of garlic - 3 pcs.;
  • cheese - 200 g;
  • mayonnaise - 60 g.

Preparation

  1. Slice the chicken along the spine and remove all bones.
  2. Chop the boneless meat and mix with vegetables, garlic, eggs and cheese.
  3. Fill the skin with minced meat, brush with mayonnaise and bake for 45 minutes at 220 degrees.

Boneless chicken in the oven allows everyday foods to enter the table in an interesting way. This also applies to buckwheat porridge, which is less attractive as a side dish than as a filling. Soaked in juices, it becomes fragrant and crumbly, dietary properties, so the dish is suitable even for toddlers.

Ingredients:

  • chicken - 1.7 kg;
  • boiled buckwheat - 250 g;
  • onions - 2 pcs.;
  • oil - 40 ml.

Preparation

  1. Free the chicken from the skeleton.
  2. Stir the buckwheat with the fried onions and fill the skin.
  3. Bake at 180 degrees for an hour.

Boneless chicken stuffed with potatoes in the oven


The easiest way to diversify a boneless chicken roll recipe is to make it with potatoes. In this case, it is best to use puree - its silky texture will add chicken meat juiciness and tenderness, which will improve the quality and taste of the dish. To prevent the roll from looking flat and dull, you can add cheese to the filling, and wrap the carcass with bacon.

Ingredients:

  • chicken - 1.5 kg;
  • mashed potatoes - 300 g;
  • cheese - 150 g;
  • bacon strips - 10 pcs.

Preparation

  1. Free the chicken from the bones, unfold and beat back.
  2. Place mashed potatoes and cheese cubes on top of the meat.
  3. Roll and wrap in bacon.
  4. without bones with filling, bake at 180 degrees for 40 minutes.

No bone is no worse whole chicken... Shins are faster to cook, more profitable to buy and more convenient to serve. In addition, they are easier to cut, in which the lower bone should be chopped off and, carefully separating the skin from the fillets, remove it. Traditionally, meat from the bones is ground into minced meat and used together with vegetables as a filling.

Ingredients:

Ingredients of Mushroom Stuffed Chicken:

Chicken (large) - 1 pc.
Savory chicken spices - to taste
Potatoes - 4-5 pcs.
Salt - 2 tablespoons
Porcini mushrooms (champignons) - 400 g
Butter - 50 g
Bulb onions - 1 pc.
Cheese - 100 g
Garlic - 2 tooth
Fresh herbs (parsley, dill) - to taste

Chicken, stuffed with mushrooms... Cooking method:

Cooking time: 1,5 hour.

Servings: 5.

At first glance, there is nothing unusual in the recipe for chicken, mushrooms, cheese and onions, but the piquancy of this dish is that the filling is not put the traditional way- inside, and is distributed under the skin. Thus, the filling impregnates the whole chicken with aroma, mixes with the fat and bakes stronger than inside. During the cooking process, a large amount of aromatic juice is released, in which we bake potatoes - this will be our side dish.

1. Take a whole chicken, wash (if required, defrost it beforehand). Next, make the size on the back and remove the ridge. Open the chicken (as for chicken tobacco) and season with savory spices, salt and ground black pepper. Set aside and let marinate for 30-40 minutes.

2. At this time, prepare the filling. We take mushrooms (porcini or champignons), clean, wash and cut finely enough. Wash onions, peel and chop finely (you can grate on a coarse grater). Next, take a frying pan with high sides, heat it strongly and melt the butter (you can replace it with vegetable oil). Fry the mushrooms for a few minutes, then add onion, spices, ground black pepper, and cook until the onion turns golden.

3. For our dish, choose hard varieties cheese with a pronounced aroma. Grate the cheese on a medium grater and mix with the mushroom filling. You can add a little salt to the mixture, but do not overdo it as the cheese is already quite salty.

4. During this time, our chicken should be marinated. Take the carcass and carefully separate the skin from the meat. Distribute the filling evenly in the resulting space, do not forget to fill the legs. Secure your belly skin with toothpicks or cotton thread.

5. Wash the potatoes, peel and cut into medium-sized squares. You can use mugs or whatever you like.

6. Preheat the oven to 180 ° C. Take a baking dish, brush with vegetable oil or cover with foil (parchment), put the chicken in the center, and place potatoes around the perimeter, which can be lightly salted. Place the baking dish in the oven and cook for an hour until tender.

7. So, the dish is ready to serve. Remove from a baking dish, transfer to a plate and garnish with potatoes. Drain the juice from the baking process into a saucepan and add to it soy sauce and finely chopped garlic. Water the dish generously garlic sauce and sprinkle with chopped fresh herbs.