Chicken breast stuffed with mushrooms and cheese. Chicken breast stuffed with mushrooms and cheese in the oven

This second dish will delight not only home, but all guests at the festive table. Stuffed chicken breast can easily replace a full lunch or dinner. If you wish, you can serve the dish with mashed potatoes, fried vegetables, buckwheat, noodles. 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, if served properly, will look like in a restaurant. You can make any filling you want: bacon with cheese, butter with herbs and garlic, béchamel sauce with onions and cheese, etc. According to the principle of preparation, the dish is very similar to the 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 tbsp.;
• Garlic - 1 clove;
• Greens to taste;
• Salt to taste;
• Ground black 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. We wash and dry the champignons or other mushrooms well. Cut into cubes. Pour into a frying pan with odorless heated vegetable oil. Cook over medium heat until cooked for 8-10 minutes.

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

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

5. Rinse the breast well. If necessary, trim off excess fat and trim off bones to leave fillets. Dry with napkins from all sides. Salt and pepper lightly, rub on all sides.

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

7. Lubricate the inside with mayonnaise-garlic mixture.

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

9. Drive an egg into a deep dish. Shake it with a whisk with a little salt. Dip the chicken breast on both sides into the egg mixture.

10. Pour bread crumbs into another dish. It is most delicious to use homemade bread crumbs from a fresh baked loaf. Roll the fillets on one and the other side.

11. Put the pan with vegetable oil on the fire and heat it up well. Dip the stuffed breast into hot butter. Fry over medium heat on both sides until crispy golden brown. Thus, the fillet just grabbed from the outside. Now he needs to bake well from the inside.

12. Preheat the oven to 180 degrees. Transfer the fillet envelopes to the baking dish.

13. We send to a 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 be much tastier with them. To do this, you need to 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 brown and more crunchy - take them out and cool. Then the crackers should be crumbled 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 cheesy flavor. You can add a slightly different cheese with a pronounced aroma to the mozzarella, for example, cheese with nuts is perfect.

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 the 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. Put 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 it 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.

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 breast stuffed with mushrooms and cheese is a spectacular, tasty and easy-to-prepare dish that will decorate both festive and everyday menus. Stuffed with juicy and aromatic mushroom filling, complemented by a piquant sauce, wrapped in a crispy, mouth-watering "coat" of puff pastry, chicken breast prepared according to this recipe turns out to be incredibly appetizing both in appearance and in taste. Try it!

Prepare the components.

Chop about half of the mushrooms finely. Cut the other half of the mushrooms into large pieces. Chop parsley and garlic, grate cheese.

Heat vegetable oil over medium heat, add prepared mushrooms. While stirring, fry the mushrooms for 4-5 minutes, until the liquid they give practically evaporates.

Then add chopped garlic, a little ground black pepper and salt to the mushrooms. Stir and fry the mushrooms for another 1-2 minutes.

Turn off heat and add chopped parsley. Stir everything well again, taste the mixture and add more salt or pepper if necessary.

Add grated cheese to the slightly chilled mushroom filling.

Slice the chicken breast horizontally to form a pocket for the filling.

Fill the pocket with the prepared mushroom filling. Sprinkle the chicken fillet with a pinch of salt and ground black pepper, if desired. Tamp the filling lightly and close the pocket as tightly as possible.

Defrost the puff pastry and roll it out to about 0.5 centimeters thick. Cut the dough into strips about 10 cm wide and about 40-45 cm long.

Wrap prepared chicken fillet in puff pastry and refrigerate for 15 minutes.

If desired, paint a pattern on the surface of the chilled puff pastry by cutting lightly with a knife. Brush the surface of the dough with egg yolk.

Place the chicken breast stuffed with mushrooms and cheese in an oven preheated to 200 degrees and bake for 35 minutes.

In the meantime, prepare the mustard sauce. Measure the cream into a saucepan. Add 1 tbsp. French mustard 1 tbsp regular mustard and a few pinches of dried herbs.

Mix everything thoroughly and bring the cream to a boil over low heat. Then reduce heat to low and simmer the sauce for 5-7 minutes, until thickened and reduced in volume by about half.

If desired, add 1-2 tablespoons of grated cheese to the sauce and, stirring occasionally, simmer over low heat for a few more seconds until the cheese melts and the mixture becomes smooth. Turn off heat, taste and add a little salt to taste if necessary.

Chicken breast stuffed with mushrooms is ready. Serve the dish to the table, add prepared mustard sauce and garnish with a pinch of fresh herbs. Bon Appetit!

Step 1: prepare the chicken breasts.

First, wash the chicken breasts under cool running water, remove the skin if necessary and transfer to a cutting board. With a sharp knife we ​​cut off the fat, as well as, if any, cartilage and tendons. Then we cut the chicken breasts along the fibers into 2 - 3 pieces. After that, we put them in a plate or other container.
Next, we shift one any part to a cutting board, cover it with clinging plastic wrap and begin to beat off with a kitchen hammer. We do this very carefully, since the chicken meat is quite tender and can tear. The meat slice 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. We 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 to rinse them under water or not, but if you still 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 we transfer to a cutting board and cut into large pieces. After that, we transfer them to a blender bowl and grind to medium crumbs.

Step 3: prepare the garlic.

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

Step 4: fry the mushrooms.

We turn on the temperature of the stove to an average level, add butter to the pan and put it on the burner. Put 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 mass periodically with a kitchen spatula, frying until most of the liquid has evaporated. This process will take you about 8 - 10 minutes... Transfer the ready-made champignons to a plate or other container, add salt and black pepper to taste.

Step 5: stuff the chicken breasts.

Cut the soft cheese into the number of meat pieces. We take out the chicken from the refrigerator 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 in the same way.
Then we twist the pieces into rolls and fasten them tightly with several toothpicks so that they do not disintegrate during frying. Sprinkle with salt and black pepper on top.

Step 6: fry the dish.

We turn on the temperature of the stove to a medium level and put the pan on the burner. Pour vegetable oil into it and only after it has warmed up, carefully lay out the chicken rolls. Fry them on all sides until golden brown for about 5 minutes. You do not need to cover the pan with a lid and bring the meat to full readiness at this stage.

Step 7: bake the dish.

Preheat the oven to 200 degrees Celsius. And we remove the container with chicken to bake. The meat rolls will be ready in 15 - 20 minutes, this time will be enough for our dish to cook completely. 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 to 8 minutes.

Step 8: Serve the mushroom stuffed chicken breasts.

The dish is served hot and is considered the second. After the dish has cooled down a little, take toothpicks out of the rolls and put them on plates, if necessary, you can cut the rolls into pieces. Vegetable salad or mashed potatoes are ideal as a side dish. You can decorate with lemon wedges or herbs. Bon Appetit!

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

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

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

Chicken breast can be replaced with chicken fillet.